Ingredients:
For the Chocolate Sponge Cake:
1 ½ cups (180g) all-purpose flour
1 ½ cups (300g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
2 large eggs
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) hot water
For the Cherry Filling:
2 cups pitted cherries (fresh or canned)
½ cup (100g) granulated sugar
2 tbsp cornstarch
¼ cup (60ml) water
1 tbsp kirsch (optional)
For the Whipped Cream Frosting:
2 cups (480ml) heavy whipping cream
¼ cup (30g) powdered sugar
1 tsp vanilla extract
For Garnish:
Chocolate shavings
Extra cherries
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Beat until smooth. Gradually add hot water and mix well.
4. Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.
5. For cherry filling, combine cherries, sugar, cornstarch, and water in a saucepan. Cook over medium heat until thickened. Remove from heat and stir in kirsch if using. Cool.
6. For whipped cream, beat cream, powdered sugar, and vanilla until stiff peaks form.
7. To assemble: Place one cake layer on a plate. Spread half the cherry filling, then a layer of whipped cream. Top with second cake layer. Spread remaining cherry filling and whipped cream on top and sides.
8. Garnish with chocolate shavings and extra cherries.
9. Chill for at least 2 hours before serving.