Very Chocolate Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment and lightly butter or flour the sides.

Whisk together the dry ingredients: in a large bowl, sift or whisk the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until uniform.

Combine wet ingredients: in a separate bowl or large measuring cup, whisk the hot espresso (or hot brewed coffee) with the milk, vegetable oil, eggs, and vanilla until smooth. The hot liquid helps bloom the cocoa for a deep chocolate flavor.

Mix batter: add the granulated sugar to the dry ingredients and stir to combine. Pour the wet mixture into the dry ingredients and stir gently until just combined and there are no large pockets of flour. Do not overmix.

Divide and bake: divide the batter evenly between the two prepared pans and smooth the tops. Bake in the preheated oven for 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking).

Cool: let the cakes cool in the pans on a wire rack for 10–15 minutes, then run a knife around edges and invert onto racks. Peel parchment and allow the layers to cool completely before filling — at least 1 hour.

Chop chocolate: place the chopped dark chocolate in a heatproof bowl so the pieces are uniform for even melting.

Heat cream: in a small saucepan, bring the heavy cream just to a simmer over medium heat (do not boil). Remove from heat.

Pour and rest: pour the hot cream over the chopped chocolate and let stand undisturbed for 2–3 minutes to soften the chocolate.

Stir to emulsify: using a spatula, stir from the center outward until the mixture becomes glossy and smooth. If using, stir in the butter and corn syrup for extra shine and a slightly softer set.

Cool to spreading consistency: allow the ganache to cool at room temperature until thick but spreadable for filling (about 20–30 minutes). For drip, you may thin with a teaspoon of warm cream if it becomes too firm; for a drippy run, target a pourable, ribbon-like consistency.

Melt milk chocolate: gently melt the 8 oz milk chocolate in a double boiler or microwave in 20–30 second bursts, stirring between bursts until smooth. Cool to warm (not hot) so it won't melt the butter.

Beat butter: in a stand mixer fitted with the paddle (or with a hand mixer), beat the softened butter on medium-high speed for 1–2 minutes until pale and creamy.

Add chocolate: with the mixer on low, pour in the cooled melted milk chocolate and mix until combined, scraping down the bowl as needed.

Incorporate sugar: reduce speed to low and gradually add sifted powdered sugar, about 1 cup at a time, mixing until mostly combined. Add the heavy cream, vanilla, and salt. Once all sugar is added, increase speed to medium-high and beat for 1–2 minutes until light and fluffy. Adjust consistency with additional cream (for softer) or a tablespoon more powdered sugar (for stiffer).

Prepare cherries: drain cherries well. If using maraschino, blot dry on paper towels to remove excess syrup. If desired, toss cherries with the 2 tablespoons cherry liqueur and let macerate 10–15 minutes for enhanced flavor (optional).

Optional garnish prep: finely chop the optional 1 oz of dark chocolate to sprinkle or melt a few teaspoons to drizzle over cherries before placing on the cake.

Level and brush: if cake layers have domes, level the tops with a serrated knife. If using, brush each cake surface lightly with simple syrup to improve moisture (about 1–2 tablespoons per layer).

First layer: place one cake layer on your cake board or serving plate. Spread a thin layer (crumb coat) of milk chocolate buttercream to anchor crumbs, then chill 10 minutes to set, or proceed if crumb coat not needed.

Add ganache filling: once crumb coat is set (or immediately if foregone), spread 3/4 to 1 cup of the cooled but still spreadable dark chocolate ganache over the first layer, leaving a small margin at the edge so the ganache won't squeeze out excessively when you add the top layer.

Add cherries and buttercream: distribute half of the prepared cherries over the ganache layer, then add a modest layer (about 3/4 cup) of milk chocolate buttercream on top of the cherries to help hold them in place.

Top layer and crumb coat: place the second cake layer on top, press lightly to adhere. Apply a thin crumb coat of buttercream over the entire cake and chill 15–20 minutes until slightly firm.

Final frost: apply a final even layer of milk chocolate buttercream around the top and sides with an offset spatula or bench scraper. Smooth as desired.

Ganache drip: warm a small amount of the ganache if needed to a pourable consistency (microwave 5–8 seconds or stir in a teaspoon warm cream). Transfer ganache to a spoon or squeeze bottle and create a drip around the edge first, then pour a small amount in the center and gently spread to meet the drips. Chill briefly to set the ganache.

Decorate: arrange the remaining bada bing cherries on top (whole or halved), and sprinkle with chocolate shavings. If desired, briefly brush cherries with a little liqueur for shine or drizzle melted dark chocolate over cherries.

Rest and serve: chill the assembled cake for at least 30 minutes so fillings and ganache set. Remove from refrigerator 20–30 minutes before serving to bring buttercream to a pleasant texture. Slice with a hot, dry knife for clean cuts.