This recipe yields three 6” sponges.

For the cake sponges:

115g (4 oz) dark chocolate (55-65% cacao)

30g (1/3c) cocoa powder

120g (1/2c) boiling water

1 tsp instant espresso or coffee powder

110g (3/4c) all-purpose flour

4g (1/2tsp) salt

2g (1/2tsp) baking soda

115g (1/2c) granulated sugar

50g (1/4c) brown sugar

50g (1/4c) vegetable oil

2 eggs + 1 yolk

8g (2tsp) white vinegar

1 tsp vanilla extract or 1/2 tsp paste

140g (1/2c) sour cream

For the Ganache Filling:

250g white chocolate (callebaut, valhrona or ghiradelli are preferred)

50g heavy whipping cream

85g pitted black cherries, chopped

1 cup of additional black cherries, pitted and halved

For the buttercream:

450g (2c) softened butter

2c powdered sugar

1/2c cocoa powder

Splash of milk

Extra dark chocolate, chopped for garnish

1. Preheat the oven to 350 degrees and prepare 3 6”cake pans by greasing the sides and lining the bottoms with parchment.

2. Place the dark chocolate, cocoa powder, and espresso powder in a bowl. Bring the water to a boil and pour over the chocolate mixture to melt and combine everything.

3. In a separate bowl, whisk the flour, soda, and salt together.

4. In a third bowl, whisk the sugars, vegetable oil, eggs, and vanilla. Add the flour mixture to the egg mixture and mix completely.

5. Add the sour cream to the chocolate mixture, then add the chocolate mix to the other bowl.

6. Stir in the vinegar and evenly distribute the batter amongst the three pans.

7. Bake at 350F for 23-27 minutes.

For the Ganache:

1. Pit and chop the cherries. Steep the cherries in the cream on low heat until the cream starts to steam.

2. Over a water bath/bain marie, melt the white chocolate in a heat safe bowl.

3. Once the chocolate is completely melted and the cream if heated, combine all and use a stick blender to mix and smooth. (If you only have a blender or food processor, I would blend the cherries before steeping them in the cream.)

4. Cover the ganache with cling wrap so that the cling is contacting the ganache and refrigerate for a couple of hours. (if the cling is not touching the ganache, you’ll get condensation in the ganache, which will result in in splitting)

For the Buttercream:

1. Using the paddle attachment on a stand mixer, cream the butter for minutes. Then add the cocoa and powdered sugar and cream for another 5 minutes.

2. Scrape down the sides of the bowl, add a splash of milk, and beat on high for 15 minutes. (I wrap my mixer with a towel or cling wrap to prevent buttercream from flying.)

Assembling the Cake:

1. On a cake board or cake stand, add a dollop of buttercream. Place the first cooled sponge down. Spread a thin layer of buttercream on top, then pipe a ring around the edge of the circle to keep the ganache from oozing out.

2. Spoon a few tablespoons of ganache into the well of buttercream, top with a handful of halved cherries, and top with the net cake layer. Repeat the process for the next layer.

3. Fully coat the cake with buttercream and allow to set in the freezer for 15 minutes.

4. Garnish with additional chopped dark chocolate.