Description
Moist black cocoa layer cake with thick cherry filling, dark chocolate frosting, and a white chocolate web.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1/2 cup (43 g) black cocoa powder
- 1/4 cup (21 g) natural cocoa powder
- 1 3/4 cups (350 g) granulated sugar
- 2 tsp (8 g) baking soda
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt
- 2 large eggs (100 g without shells)
- 1 cup (240 ml) buttermilk
- 3/4 cup (180 ml) neutral oil
- 2 tsp (10 ml) vanilla extract
- 1 cup (240 ml) hot coffee or water
- 3 cups (450 g) frozen dark sweet cherries, chopped
- 1/2 cup (100 g) granulated sugar, for filling
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) lemon juice
- 1 1/4 cups (284 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 6 oz (170 g) semisweet chocolate, melted and cooled
- 1/4 cup (21 g) black cocoa powder, for frosting
- 1/3 cup (80 ml) heavy cream
- 3 oz (85 g) white chocolate, melted
Instructions
- Cook the cherries, 1/2 cup (100 g) sugar, cornstarch, and lemon juice for 8–12 minutes until thick. Cool completely.
- Heat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round pans.
- Whisk the flour, both cocoas, 1 3/4 cups (350 g) sugar, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, oil, and vanilla. Mix briefly, then whisk in the hot coffee until smooth.
- Divide between pans and bake for 28–34 minutes, until the centers spring back. Cool completely.
- Beat the butter and powdered sugar until smooth. Mix in the cooled chocolate, black cocoa, and enough cream for a spreadable frosting.
- Pipe a frosting dam around the first layer and fill with cold cherry mixture. Add the second layer, crumb coat, and chill for 20 minutes.
- Apply the remaining frosting. Pipe thin concentric white-chocolate circles and drag a toothpick outward to create a web.
- Chill until stable, then slice with a warm dry knife.
Notes
Cook and chill the cherry filling fully, then keep it inside a firm frosting dam for clean, stable layers.