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Ingredients:
For the cake:
– 1 3/4 cups all-purpose flour
– 2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup hot coffee
For the filling:
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 1/2 cups cherry pie filling
For the topping:
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– Chocolate shavings (optional)
– Fresh cherries (for garnish)
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat until well combined. Slowly mix in hot coffee until the batter is smooth.
4. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
5. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
6. To assemble, place one cake layer on a serving plate. Spread half of the whipped cream on top and spoon over half of the cherry pie filling. Place the second cake layer on top, repeat with whipped cream and cherry filling.
7. For the topping, whip heavy cream with powdered sugar until soft peaks form. Spread over the cake and garnish with chocolate shavings and fresh cherries.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour
Kcal: 425 kcal | Servings: 10 servings
