Ingredients
Method
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well mixed.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
Pour in the boiling water and mix on low speed until combined (the batter will be thin).
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then remove from pans and let cool completely on a wire rack.
Once cooled, slice each cake in half horizontally to create four layers in total.
To assemble, place the first layer on a serving plate and drizzle with reserved cherry juice, followed by half of the morello cherries.
Spread a dollop of whipped cream over the cherries (to make whipped cream, beat heavy cream with powdered sugar and vanilla until medium peaks form).
Repeat the process with the second layer, then add the third layer, adhering to the same method of drizzling juice, cherries, and whipped cream.
Place the fourth layer on top, spreading whipped cream on the top and sides of the entire cake.
Garnish the top with dark chocolate shavings and a few whole cherries for decoration.
Chill the cake in the refrigerator for at least 1 hour before slicing to allow flavors to meld.
Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12
- Presentation Tips: Place fresh cherries and chocolate shavings on top right before serving for an elegant look.