Espresso Powder: Espresso powder and coffee will not make the chocolate taste like coffee.Thaw overnight in the refrigerator and bring to room temperature before serving. The frosted cake can also be frozen up to 2-3 months. The assembled cake can be refrigerated for up to 1 day before slicing and serving. Let ganache sit at room temperature to soften or microwave for 5-10 seconds before using.
Chocolate ganache can be prepared, covered tightly, and refrigerated for up to 3 days before using. The whipped cream can be prepared, covered tightly, and refrigerated overnight. For the cherry syrup, cool then cover and refrigerate overnight.
Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Cover and store leftover cake at room temperature for about 1 to 2 days or in the refrigerator for up to 1 week. Refrigerate for at least 30 minutes before slicing and serving. Spread to the edges of the cake allowing it to gently drip down the sides. Pour chocolate ganache on top of the cake. Use a bench scraper to smooth out the whipped cream on the sides of the cake. Spread the remaining whipped cream on top and all around the sides in a thin layer using an icing spatula. Top with 2nd cake layer and evenly cover the top with 1 heaping cup whipped cream, the remaining halved cherries, and another drizzle of reduced syrup. Dot with half of the halved cherries and drizzle with a spoonful of reduced syrup. Spread 1 heaping cup of whipped cream evenly on top. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Using a KitchenAid stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed for about about 3 minutes until soft peaks form. Set aside to cool for about 10 minutes as you prepare the whipped cream. Slowly stir until completely combined and chocolate has melted. Pour over chocolate and let it sit for about 2 to 3 minutes to gently soften the chocolate. (Do not let it come to a rapid boil– that’s too hot!) Heat the cream in a small saucepan until it begins to gently simmer. Place chopped chocolate and corn syrup, if using, in a medium bowl. Slice the cherries in half, leaving a few whole cherries for garnish. Brush reduced syrup all over the cakes, reserving any leftover syrup. Simmer syrup and cherry liquor in a small saucepan over low heat until reduced down to ¼ cup. Discard (or crumble over ice cream!).ĭrain the cherries, reserving ¾ cup of the heavy syrup. Be careful and use two hands when handling the cakes.Īfter the cakes have cooled, use a large serrated knife or cake leveler to slice a thin layer off the tops of the cakes to create a flat surface. Allow to cool for about 30 minutes in the pans, then remove cakes from pans and set on a cooling rack. 
Remove the cakes from the oven and set on a wire rack. The cakes are done when a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on the cake. Pour the dry ingredients into the wet ingredients, add the hot water or coffee, and beat it all until the batter is completely combined.ĭivide batter evenly between 3 pans. Using a KitchenAid stand mixer fitted with a flat beater, beat the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Parchment paper helps the cakes seamlessly release from the pans. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper.
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