1
Preheat oven to 350°F (175°C) and prepare two 8-inch cake pans by lining and lightly greasing them.
2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt; set aside.
3
In another bowl, combine cocoa powder and espresso powder, then whisk in hot water until fully dissolved to bloom the cocoa.
4
Whisk in the milk, vegetable oil, and sour cream, then add the eggs and vanilla, mixing until combined to form the wet mixture.
5
Pour the wet mixture into the dry ingredients and whisk just until no flour streaks remain, being careful not to overmix.
6
Divide the batter evenly between the two pans, optionally wrap with damp cake strips for even baking, and bake at 350°F for 30-35 minutes until the centers spring back.
7
Let the cakes cool in their pans for 20 minutes, then invert onto a wire rack to cool completely.
8
Pit and halve the cherries, toss with sugar and Kirsch (or cherry juice), and let macerate for 30 minutes to 1 hour, stirring occasionally.
9
Reserve about 2/3 cup of the macerated cherry liquid to brush onto the cake layers.
10
Slice each cake layer in half horizontally to create four thin layers, reserving the two flattest layers for the bottom and top.
11
Whip the cold heavy cream with powdered sugar on medium speed for one minute, then increase to medium-high until soft peaks form, add vanilla or Kirsch, and continue whipping to stiff peaks without overmixing.
12
Place the first cake layer cut-side up on a cake plate, brush with cherry syrup, spread a layer of whipped cream, and top with one-third of the macerated cherries.
13
Repeat layering the cake, brushing with syrup, spreading cream, and adding cherries until all four layers are stacked, finishing with the last layer cut-side down on top.
14
Frost the outside of the cake with the remaining whipped cream, coating the bottom third with chocolate shavings and sprinkling a few in the center.
15
For the optional ganache, mix finely chopped chocolate with hot cream until smooth; chill the cake for 30 minutes, then pipe the ganache around the edge to create a drip effect.
16
Pipe the remaining whipped cream on top using a star tip to create dollops, then garnish with whole cherries with stems.
17
Slice and serve; the cake can be made a day ahead and stored loosely covered in the fridge until serving.
PrimedTableBETA
