• Instructions

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

• a. Ensure the oven is fully preheated before starting the baking process.
• b. Use a pastry brush or paper towel to evenly coat the cake pans with a thin layer of cooking oil.

In a large mixing bowl, sift together 1 and 3/4 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1 and 3/4 cups of granulated sugar, 2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of salt, and 2 teaspoons of espresso powder (optional).

• a. Sifting the dry ingredients ensures there are no lumps in the cake batter.
• b. Use a separate bowl for sifting to ensure even distribution of ingredients.

Add 1/2 cup of canola or vegetable oil to the dry mixture.

• a. Pour the oil slowly while stirring continuously to avoid clumps.

Add 2 large eggs at room temperature and mix until well combined.

• a. Crack the eggs into a separate bowl to prevent shell fragments from getting into the batter.

Incorporate 3/4 cup of full-fat sour cream at room temperature into the batter.

• a. Ensure the sour cream is well-mixed into the batter for a creamy texture.

Gradually pour in 1/2 cup of buttermilk at room temperature while stirring.

• a. Continue to stir gently to prevent splattering.

Add 2 teaspoons of pure vanilla extract to the batter.

• a. Stir until the vanilla extract is fully integrated.

Pour in 1/2 cup of hot water or coffee slowly while continuing to mix the batter.

• a. The hot liquid helps bring out the chocolate flavor.

Divide the cake batter evenly between the prepared cake pans.

• a. Use a spatula to level the batter in each pan for even baking.

Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.

• a. Keep a close eye on the cakes as baking times may vary.

While the cakes are baking, drain two 15-ounce cans of dark sweet cherries in heavy syrup.

• a. Use a strainer to separate the cherries from the syrup.

Once the cakes are done, allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

• a. Cooling in the pans helps the cakes set.

In a saucepan, heat 2 tablespoons of cherry liquor (sold as kirsch or kirschwasser) over low heat.

• a. Stir the liquor gently until it warms up.

For the chocolate ganache, heat 1 cup of heavy cream in a separate saucepan until it starts to simmer.

• a. Remove it from the heat immediately.

Pour the simmering cream over finely chopped semi-sweet chocolate bars (two 4-ounce bars) in a heatproof bowl.

• a. Allow the mixture to sit for a minute before stirring until the chocolate is fully melted and smooth.