Instructions

CHOCOLATE CAKE


1. Adjust an oven rack to the center position and heat oven to 350°F (175°C). Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In another medium bowl, whisk together the eggs, sour cream, and vanilla extract until combined.
4. In the bowl of a stand mixer with the paddle attachment attached, mix together the melted butter and oil on low speed. Add the cold water and mix to combine.
5. Add the dry ingredients and mix on medium-low speed for 1 minute. Add the egg mixture and mix for another 1 minute, until well combined. Scrape down the sides of the mixer bowl as necessary.
6. Divide the batter evenly into prepared cake pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
7. Cool the cakes in the pans on wire racks for 15 minutes, then invert cakes onto cooling racks to cool completely. Once the cakes have cooled, wrap them in plastic wrap and store in the refrigerator until ready to assemble.

CHERRY FILLING

1. In a small saucepan, combine the sugar and cornstarch.
2. Add the cherries, water, and lemon juice and heat over medium heat, stirring constantly, until the mixture comes to a simmer.
3. Reduce the heat to low and allow it to simmer for about 10 minutes, stirring occasionally, until thickened.
4. Remove from the heat and stir in the cherry liqueur and almond extract.
5. Let cool completely before using.

CHERRY WHIPPED CREAM

1. In the bowl of a stand mixer with the whisk attachment attached, combine the sugar, salt, heavy cream, and cherry liqueur on medium-low speed for about 1 minute. Increase mixer speed to medium-high and whip until the cream is thick and holds firm peaks, about 2 minutes.
   

SOAKING SYRUP

1. In a small saucepan, combine the cherry liqueur and sugar and bring to a gentle simmer over medium heat, stirring until the sugar has dissolved. Keep the syrup warm until ready to use.
   

ASSEMBLE


1. Unwrap the cake layers. Trim off any domes that may have formed during baking to create 3 even cake layers. Place one cake layer on a cake board and place on a cake turntable.
2. Brush a light layer of warm soaking syrup over the top of the cooled cake, being careful not to oversoak. The cake should be lightly moistened, not saturated.
3. Spread about 1/2 cup whipped cream on top of the cake with a small offset cake spatula all the way to the edge.
4. Fill a piping bag fitted with a round tip with about 1 cup whipped cream and pipe a border around the edge.
5. Add 1/2 cup of the cherry filling on top and spread until it reaches the whipped cream border.
6. Place the second cake layer on top and gently press to adhere. Repeat the process. Place the third cake layer on top (bottom side up) and gently press to adhere.
7. Cover the cake with a light layer of whipped cream, creating a crumb coat and freeze for 20 to 30 minutes, or place in the refrigerator for 40 minutes to 1 hour.
8. Cover the top and sides of the cake with whipped cream. Place remaining whipped cream in a piping bag fitted with piping tip #827 and pipe swirls around the top edge.
9. Over a large rimmed baking sheet, carefully hold the cake in one hand and, with the other hand, apply chocolate curls to the bottom edge of the cake, letting excess fall onto the baking sheet to reuse. Repeat until the bottom edge is covered.
10. Place remaining chocolate curls on the top center of the cake. Place a cherry on top of each whipped cream swirl and serve.