Ingredients

• 1.5 cups All-purpose flour
• 0.75 cup Unsweetened cocoa powder
• 1.75 cups Granulated sugar (for cake)
• 4 Large eggs
• 0.5 cup Unsalted butter, melted
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 1 cup Milk
• 1.5 teaspoons Vanilla extract
• 28 ounces Canned sour cherries, drained (reserve juice)
• 0.5 cup Granulated sugar (for cherry filling)
• 0.25 cup Kirsch (cherry brandy), optional
• 4 cups Heavy whipping cream
• 0.5 cup Powdered sugar (for cream)
• 4 ounces Dark chocolate, for shavings/decoration

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.

2. 2

   In a large bowl, beat eggs and granulated sugar until light and fluffy. Gradually beat in melted butter, milk, and vanilla extract. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Divide batter evenly between the prepared cake pans.

3. 3

   Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.

4. 4

   While cakes cool, prepare the cherry filling. In a saucepan, combine drained cherry juice (from canned cherries), 1/4 cup of the reserved juice, and 1/2 cup granulated sugar. Bring to a simmer, then add the drained cherries. Cook for 5 minutes until slightly thickened. Remove from heat and stir in Kirsch, if using. Let cool completely.

5. 5

   For the Kirsch syrup, mix the remaining 1/4 cup Kirsch (if using) with 1/4 cup water and 2 tablespoons granulated sugar until sugar dissolves. If not using Kirsch, use cherry juice or water.

6. 6

   In a large chilled bowl, whip heavy cream with powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.

7. 7

   To assemble: Level the cooled cake layers if necessary. Place one cake layer on a serving plate. Brush generously with Kirsch syrup. Spread a layer of whipped cream over the cake, then spoon half of the cherry filling over the cream. Repeat with the second cake layer, more syrup, cream, and the remaining cherry filling.

8. 8

   Top with the third cake layer (if using 3, or the final layer if using 2), brush with syrup, and frost the entire cake with the remaining whipped cream. Garnish with dark chocolate shavings and a few whole fresh cherries, if desired.

9. 9

   Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to set.