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Chocolate Cake:

2 cup all-purpose flour
2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder sifted
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1 cup buttermilk room temperature
1 cup hot water
2 large eggs
2 tsp vanilla

Cherry Liqueur Syrup:

1/2 cup granulated sugar
1/2 cup water
1/4 cup cherry liqueur

Whipped Cream Frosting:

3 cup whipping cream cold
1/4 cup powdered sugar sifted

Chocolate Bark:

250 g good quality dark chocolate chopped


• 2
• 1/2 cups cherries pitted and cut in half
1 bar dark chocolate for shavings (optional)
US Customary – Metric


Chocolate Cake:

• Preheat oven to 350F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.

• Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.

• In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).

• Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.

• Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.

• Bake for 45 mins or until a cake tester comes out mostly clean. 

• Cool 10 minutes in the pans then turn out onto a wire rack to cool completely. 

Cherry Liqueur Syrup:

• Place sugar and water into a small pot. Stir and bring to a boil. Simmer for 1 min then remove from heat. Stir in cherry liqueur and allow to cool completely.

Whipped Cream Frosting:

• Whip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold whisk.

Chocolate Bark:

• Melt chocolate over a double boiler or in 20 second bursts in the microwave.

• Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.

• Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.

• Unroll to create chocolate bark. 


• Cut each cake layer in half horizontally.

• Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup. 

• Top with approximately 1 cup whipped cream and spread evenly. Top with approximately 1 cup of cherries and gently press them into the whipped cream. Repeat with remaining layers and frost the outside of the cake.

• Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.

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