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Ingredients
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Cake
Cherries
Chantilly Cream
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry mixture, stirring gently until just combined. Add the boiling water and mix until smooth.
- 5
Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Cherry Preparation
- 7
Prepare the Cherries
In a mixing bowl, combine the pitted Morello cherries with sugar and Kirsch. Let sit for 30 minutes to macerate.
Chantilly Cream Preparation
- 8
Whip the Cream
In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.
Assembly
- 9
Layer the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream over the top, followed by half of the macerated cherries.
- 10
Add Second Layer
Place the second cake layer on top and repeat the process, spreading whipped cream and the remaining cherries on top.
- 11
Decorate
Finish with additional whipped cream on the top and sides of the cake. Garnish with chocolate shavings and whole cherries if desired.