For the Chocolate Cake:
2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
1 cup soured milk, just add a tablespoon of lemon juice or plain vinegar to a cup of milk
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla extract
For the Whipped Chocolate Ganache:
3 cups dark chocolate chips
1/2 cup whipping cream, slightly warmed first
2 cups whipping cream
For the Vanilla Whipped Cream:
2 cups whipping cream
4 rounded tbsp icing sugar, powdered sugar
2 tsp vanilla extract
You will also need:
1 pound ripe fresh cherries, pitted
1 cup chopped chocolate for garnish
To Prepare the Chocolate Cake:
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured (or dusted with cocoa) 9 inch cake pans.
Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely on a wire rack.
When completely cooled, split the two layers into four with a sharp serrated bread knife.
To Prepare the Whipped Ganache:
Melt together the 3 cups dark chocolate chips and in a double boiler
Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout.
You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch. Transfer to a large mixing bowl.
In a separate bowl, whip the 2 cups whipping cream to firm peaks.
Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition, until the whipped cream is completely incorporated into the chocolate.
At this point you will probably have to chill this frosting for a half hour or more in the fridge if it is too soft to work with.
Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.
To Prepare the Vanilla Whipped Cream:
Whip together all 3 ingredients to firm peaks.
To Construct The Cake:
Split the two layers of cake into four using a sharp serrated bread knife.
Place the first layer of cake onto the cake plate and cover with a little of the vanilla whipped cream followed by the next layer of cake.
Spread a thin layer of the whipped chocolate ganache on this layer.
Place a layer of pitted cherries on top followed by more whipped ganache to completely cover the cherries.
Add the next layer of cake, more of the vanilla whipped cream and the final layer of cake.
Frost the entire outside of the cake with the remaining whipped ganache frosting.
Place another layer of pitted cherries on top of the cake.
Garnish with borders of vanilla whipped cream and with chopped chocolate on the sides.