Ingredients:

  • 2 cups (250g) All-purpose flour
  • ¾ cup (75g) High-quality Dutch-process cocoa powder
  • 1 ½ tsp Baking powder
  • 1 ½ tsp Baking soda
  • 1 tsp Sea salt
  • 2 cups (400g) Granulated sugar
  • 2 Large eggs (room temperature)
  • 1 cup (240ml) Whole milk
  • ½ cup (120ml) Vegetable oil
  • 2 tsp Pure vanilla extract
  • 1 cup (240ml) Boiling water
  • 1 jar (approx. 24 oz / 680g) Pitted Morello cherries in light syrup
  • ¼ cup (50g) Granulated sugar (for filling)
  • 2 tbsp Kirsch (cherry brandy)
  • 1 tbsp Cornstarch
  • 3 cups (720ml) Heavy whipping cream (cold)
  • ½ cup (60g) Confectioners' sugar
  • 1 tsp Powdered gelatin dissolved in 1 tbsp cold water
  • 1 tsp Vanilla bean paste

Instructions:

  1. Preheat your oven to 350°F (175°C). Sift the flour, cocoa, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
  2. Incorporate the eggs, milk, oil, and vanilla into the dry ingredients. Stir in the boiling water by hand until the batter is smooth and thin.
  3. Pour the batter into two greased and parchment-lined 9-inch round cake pans. Bake for 35 minutes or until a toothpick comes out clean. Cool completely.
  4. Drain the Morello cherries, reserving 1 cup of the syrup. In a small saucepan, simmer the syrup with 1/4 cup sugar and Kirsch. Whisk in cornstarch to thicken slightly, then stir in the cherries. Let cool.
  5. Bloom the gelatin in water, then melt briefly. Whip the heavy cream with confectioners' sugar and vanilla bean paste. Slowly stream in the melted gelatin while whisking until stiff peaks form.
  6. Assemble by brushing the sponge layers with cherry syrup. Spread a layer of stabilized whipped cream, top with Morello cherry filling, and place the second sponge on top. Frost the exterior with the remaining cream.