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Ingredients:
For the Cake:
– 1 3/4 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 1/2 teaspoons baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 2 large eggs
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract
– 3/4 cup hot coffee
For the Cherry Filling:**
– 2 cups cherry pie filling
– 1/2 teaspoon almond extract
For the Chocolate Ganache:**
– 1 cup heavy cream
– 1 1/2 cups semi-sweet chocolate chips
For Garnish:**
– Fresh cherries or maraschino cherries
– Chocolate shavings
Directions:
1. Preheat your oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, vegetable oil, and vanilla to the dry ingredients. Mix until combined, then stir in the hot coffee. Batter will be thin.
4. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
5. For the cherry filling, stir almond extract into the cherry pie filling and set aside.
6. To make the ganache, heat heavy cream in a saucepan until it begins to simmer. Remove from heat, pour over chocolate chips, and let sit for 2 minutes. Whisk until smooth.
7. Assemble the cake by placing one layer on a serving plate. Spread half the cherry filling on top. Add the second cake layer and spread the remaining cherry filling.
8. Pour ganache over the top, letting it drip down the sides.
9. Garnish with fresh cherries and chocolate shavings. Chill for 1 hour before serving.
Prep Time: 30 minutes | Baking Time: 35 minutes | Total Time: 1 hour 30 minutes
Kcal: 480 kcal | Servings: 12 slices
