This is a deep, chocolatey cake filled with layers of a tart cherry compote and whipped cream. This one is a showstopper!

Prep time: 10 Minutes 

Cake

1 cup + 2 tbsp flour

1/4 cup + 2 tbsp cocoa powder

2/3 cup sugar

1 tbsp cornstarch

1 tsp baking soda

1/2 teaspoon salt

1/2 cup warm water

1/2 cup milk

1 tsp vanilla

1/3 cup oil

1 tbsp lemon juice

Cherry Compote

15 oz pitted cherries (fresh, canned, or frozen)

1/4 cup sugar

1/2 cup water

Whipped Cream

2 cups heavy cream

1/4 cup sugar

1 tsp vanilla

1. Preheat oven to 325 degrees.
2. Mix together cocoa powder and warm water until smooth.
3. Mix in the remainder of the wet ingredients (milk, oil, lemon juice, vanilla) and the sugar.
4. Add in the remainder of the dry ingredients and mix untill just combined.
5. Bake this mixture in three, 6 inch round tins or two, 8 inch round tins for 30-40 minutes.
6. Meanwhile, cook sugar, cherries, and water in a saucepan. Boil over medium heat while stiring for 4 minutes.
7. Whisk sugar, vanilla, and heavy cream togethr untill the mixture forms stiff peaks.
8. Let all components of the cake cool for an hour in the fridge.
9. Place the first layer of the cake on a cake board and top with a hefty layer of cream.   Place as many cherries as you want on the whipped cream and top with cherry syrup. Put another layer of cake on top and repeat for each cake layer. Don’t put cherries on the top layer of the cake.
10. Spread whipped cream across the sides and top of the cake. If desired, put remaining whipped cream in piping bag with a star tip and pipe around the top and bottom rim. Make a small ring of whipped cream ontop of the cake to serve as a dam. Place a cherry inside of the ring. Refrigerate until you are ready to serve. Enjoy!