Moist, light, and fluffy with a distinct dark chocolate and black cherry flavor.
8 servings
Ingredients:
5 eggs
1/2 cup cocoa powder
1/3 cup cake flour
2/3 cup granulated sugar
5 tbsp sunflower oil
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp vanilla paste
Directions:
Preheat oven to 350F. Line two 8-inches-round baking pans with parchment paper. Sift cocoa powder, cake flour, baking powder, and soda into a small bowl, set aside.
In a mixing bowl, beat eggs and sugar until tripled in volume. Sift flour mixture into egg mixture. Fold gently with a spatula.
Drizzle sunflower oil and vanilla onto the batter, fold gently until well mixed.
Divide the batter into two prepared pans. Bake for 15-20 minutes. Let cool before frosting.
Frosting Ingredients:
2 cup heavy whipping cream
2 tsp vanilla
1/3 cup granulated sugar
1/2 cup chopped black cherry
1/2 cup cherry syrup or kirsch
1 cup shredded chocolate
Directions:
Whip the cream with sugar and vanilla until stiff peaks formed. Set aside. Split each layer cake in half to make a 4 layers cake.
Starting from the first layer, sprinkle the first layer with cherry syrup, spread about 1/3 cup of whipped cream, then sprinkle with chopped black cherry. Repeat this process for each layer. Use leftover whipped cream and shredded chocolate to frost and decorate the cake.
