Ingredients
Yield: 24 servings
Prep: 4 hours; total time about 8 hours or up to 24
Cake:
1 cup/ 242g buttermilk
1/2 cup/ 100g vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
1 3/4 cups/221g all-purpose flour
2 cups/400g granulated sugar
3/4 cups/ 68g cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup/230g freshly brewed hot coffee
Boiled whipped vanilla filling:
1/4 cup/32g flour
1 teaspoon salt
2 cups/460g whole milk
2 cups/1 lb unsalted butter, softened
2 cups/400g granulated sugar
1 tablespoon vanilla bean paste or vanilla extract
Cherry filling and syrup:
24 oz. jar morello cherries in light syrup
3 tablespoons kirschwasser liqueur
1/4 cup/50g granulated sugar
6 oz. black cherry jam or jelly
Dark chocolate frosting:
1/2 cup/46g unsweet cocoa powder
1/2 cup/115g freshly brewed hot coffee
1/4 cup/50g granulated sugar
2 cups/1 lb. unsalted butter, softened
3 1/2 cups/ 1 1/2 lbs. semisweet chocolate, melted and cooled
Preparation
