Ingredients

For the Chocolate Sponge:

• 1 cup (120 g) all-purpose flour

• ½ cup (50 g) unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup (200 g) sugar

• ½ cup (120 ml) vegetable oil

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup (120 ml) buttermilk

• ½ cup (120 ml) hot coffee or water

For the Cherry Cream Filling:

• 2 cups (480 ml) heavy cream, chilled

• 1 cup (240 g) cream cheese, softened

• 1 cup (120 g) powdered sugar

• 1 tsp vanilla extract

• 1 ½ cups (250 g) fresh cherries, pitted and halved

For Decoration:

• Extra cherries with stems (whole)

• Chocolate shavings or ganache (optional)

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Instructions

1. Bake the Chocolate Sponge:

   • Preheat oven to 350°F (175°C). Line and grease two 8-inch pans.

   • Whisk flour, cocoa, baking powder, baking soda, and salt.

   • In another bowl, beat sugar, oil, and eggs until fluffy. Add vanilla.

   • Alternate dry ingredients with buttermilk, then stir in hot coffee.

   • Divide into pans and bake 25–30 minutes. Cool completely.

2. Make the Cherry Cream:

   • Whip heavy cream until soft peaks form.

   • In another bowl, beat cream cheese with powdered sugar and vanilla.

   • Fold whipped cream into cream cheese mixture until smooth.

3. Assemble the Cake:

   • Slice each chocolate sponge horizontally to make 4 thin layers.

   • Place one sponge layer, spread cherry cream, then press in halved cherries.

   • Repeat layering until all sponge and cream are used.

   • Top with piped cream swirls and decorate with whole cherries.

4. Chill & Serve:

   • Refrigerate at least 2 hours before slicing.

   • Serve cold for the best flavor and texture.

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✨ Result: A rich chocolate sponge layered with creamy cherry filling, bursting with fresh cherries in every bite — stunning and delicious!