Ingredients
Equipment
Method
Steps
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray, then flour them.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix thoroughly with a whisk.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
- Slowly stir in boiling water until fully combined. The batter will be thin.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
- Level the tops of the cooled cakes with a serrated knife. Soak the first layer with cherry liqueur, if desired.
- Spread mascarpone cheese on top of the soaked first cake layer and scatter halved cherries over it.
- Place the second cake layer atop the first, soak it with cherry liqueur, and repeat the mascarpone and cherry layer.
- Pour ganache over the sides and top of the cake, smoothing the edges with a spatula.
- Refrigerate the cake for at least one hour before serving.
Nutrition
Notes
Use fresh cherries for the best flavor. Avoid overmixing the batter to keep the cake light and airy. Let the ganache cool before applying it.