Cake Ingredients

All-purpose flour – 3 cups (375g)
Granulated sugar – 2½ cups (500g)
Unsweetened cocoa powder – 1 cup (90g)
Baking powder – 2½ teaspoons
Baking soda – 2 teaspoons
Salt – 1 teaspoon
Eggs – 6 large
Vegetable oil – 1¼ cups (300ml)
Buttermilk – 1½ cups (360ml)
Hot coffee or hot water – 1½ cups (360ml)
Vanilla extract – 2 teaspoons

Chocolate Cake Preparation

Preheat oven to 170°C. Grease and line three 8-inch cake pans.
Mix flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl.
Whisk eggs, oil, buttermilk, and vanilla in another bowl.
Add wet ingredients to dry ingredients and mix until smooth.
Slowly stir in hot coffee or water. Batter will be thin.
Divide batter evenly into prepared pans.
Bake for 30–35 minutes or until a toothpick comes out clean.
Allow cakes to cool completely before assembling.

Cherry Filling

Pitted cherries – 3 cups (450g)
Sugar – ½ cup (100g)
Cornstarch – 2 tablespoons
Water – ¼ cup (60ml)
Cherry syrup or juice – ¼ cup (60ml)

Cook cherries, sugar, water, and cherry juice on medium heat.
Mix cornstarch with a little water and add to cherries.
Cook until thick and glossy.
Cool completely before use.

Whipped Cream Frosting

Cold whipping cream – 4 cups (960ml)
Powdered sugar – 1 cup (120g)
Vanilla extract – 2 teaspoons

Whip cream until soft peaks form.
Add powdered sugar and vanilla, then whip to stiff peaks.
Keep chilled until needed.

Chocolate Shavings (Optional)

Dark chocolate – 200g

Grate or shave chocolate using a peeler and set aside.

Assembly

Place first cake layer on cake board.
Brush lightly with cherry syrup if desired.
Spread whipped cream, then add cherry filling.
Place second layer and repeat filling.
Top with third layer and frost entire cake with whipped cream.
Decorate with chocolate shavings and cherries.

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