Instructions:

Preheat oven to 350°F. Line the bottom of three 8” round cake pans with parchment paper and spray the bottom and sides with non-stick cooking spray.

Whisk together all of the dry ingredients in the bowl of a standing mixer: flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Add the wet ingredients into the bowl with the dry ingredients: milk, eggs, coffee, vanilla, and oil.

Turn the mixer onto medium speed and beat for 2 minutes, scraping down the sides and bottom of the bowl halfway through mixing.

Divide the batter between the three prepared cake pans.

Bake for 35 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs.

Cool cakes for 10-15 minutes; remove from pans to cool the rest of the way on a cooling rack. If time allows, wrap each cooled cake layer in plastic wrap and freeze for at least 4 hours and up to 2 weeks. This will make assembly easier.

Prepare the cherry filling by combining canned cherries (including juices) and ½ cup sugar (or to taste) in a small saucepan. Bring to a simmer, stirring until sugar is fully dissolved.

Mix cornstarch with 2 tablespoons of water to make a slurry. Drizzle into the cherry mixture while stirring. Simmer 1-2 minutes longer to thicken sauce. Remove from heat and stir in ¼ cup Kirschwasser or cherry liqueur.

Whip heavy cream in a standing mixer with the whisk attachment until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form. Set aside.

To assemble cake, place first layer on a cake stand or serving platter. Use a pastry brush to brush some of the thickened cherry sauce over the cake.

Spread a layer of whipped cream over the sauce and then pipe a border of whipped cream around the edge.

Add about half of the cherries over the whipped cream, ensuring that the whipped cream border corrals them.

Add the second layer of cake over the top. Continue brushing the cake and adding a layer of whipped cream and cherries.

Top with the final cake layer.

Now you can decorate the cake however you’d like. I did a quick coating of whipped cream over the whole thing, enough to help the chocolate bark stick around the outside and a thicker layer on the top.

To make the chocolate “bark,” place chopped chocolate in a bowl or pan over simmering water (a double boiler works great). Stir gently until mostly melted. Remove from heat and allow to melt the rest of the way. **Temper the chocolate if you choose.

Spread the chocolate onto a long strip of parchment paper, ensuring that the length is about 30” long and about 10-12” tall (consider how tall you want the bark to rise around the perimeter of the cake.

Press a second sheet of parchment paper over the chocolate and roll up around a small rolling pin. Place in the refrigerator for 30 minutes to set the chocolate. When you unroll, the chocolate will crack into strips of “bark.”

Place your chocolate bark around the outside. Pipe big fluffy swirls of whipped cream on the top.

Dust with cocoa powder and top each swirl of whipped cream with a cherry.

Refrigerate until ready to serve.