Ingredients
1 & 3/4 cups cake flour
3/4 cup cocoa powder
2 cups white sugar
2 tsp baking powder
1& 1/2 tsp baking soda(bicarbonate of soda)
1 tsp salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee (add 1Tbsp of coffee powder to hot water )
Cherry Filling
2 cups pitted cherries (fresh, frozen, or canned)
1/2 cup white sugar
2 tbsp cornstarch
1/2 cup water
1 tbsp lemon juice
Whipped Cream Frosting
2 cups cold heavy cream or whipping cream
1/2 cup powdered sugar
1 tsp vanilla essence
Instructions
1. Preheat the oven to 180 Degrees (Celsius 350°F).
2. In a large bowl, sift flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Mix until smooth.
4. Pour in the hot coffee and mix gently. The cake batter for this recipe is runny, so don’t worry.
5. Grease and line two 8 inch cake pans. Divide the batter into pans and bake for 30–35 minutes or until a toothpick comes out clean.
Let cakes cool completely before assembling.
FOR THE CHERRY FILLING
To make the cherry filling, add cherries, sugar, and water to a saucepan. Bring to a simmer.
Mix cornstarch with a little water, then add it in. Stir until thickened.
Add lemon juice and let it cool fully.
For the whipped cream, beat cold cream, powdered sugar, and vanilla until stiff peaks form. Don’t overbeat.
Assembly
Place one layer on your plate. Lightly brush with syrup.
Spread a layer of whipped cream, then spoon cherry filling on top.
Place the second cake layer over it. Brush with syrup.
Cover the whole cake with whipped cream.
Decorate with chocolate shavings and cherries.