Ingredients:

  • 250g all-purpose flour
  • 350g coconut sugar
  • 75g Dutch-process cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp fine sea salt
  • 2 large eggs, room temperature
  • 240ml buttermilk
  • 120ml avocado oil
  • 2 tsp pure vanilla extract
  • 240ml boiling water
  • 600g pitted Morello cherries
  • 60ml Kirsch
  • 1 tbsp cornstarch
  • 2 tbsp maple syrup
  • 750ml heavy whipping cream, chilled
  • 150g cold mascarpone cheese
  • 60g powdered monk fruit
  • 100g dark chocolate (70% cocoa)

Instructions:

  1. Preheat your oven to 180°C and grease two 20cm tins. Sift together the 250g flour, 350g coconut sugar, 75g cocoa, 1.5 tsp baking powder, 1.5 tsp baking soda, and 1 tsp salt. Note: Sifting is non negotiable here to avoid cocoa clumps.
  2. In a separate bowl, whisk the 2 eggs, 240ml buttermilk, 120ml avocado oil, and 2 tsp vanilla. Slowly pour this into the dry ingredients while whisking. The batter will be thick at first, but don't worry.
  3. Stir in the 240ml boiling water by hand. The batter will become very thin and splashy. Note: This high hydration is what keeps the cake moist after chilling. Pour into tins and bake for 30-35 mins until a skewer comes out clean.
  4. While the cakes cool, place 600g Morello cherries in a saucepan with 2 tbsp maple syrup. Mix 1 tbsp cornstarch with a splash of the cherry juice and stir it in. Simmer for 5 mins until the liquid thickens into a glossy glaze.
  5. Remove the cherries from heat and stir in 40ml of the Kirsch. Let this cool completely. Note: Adding the alcohol at the end preserves its bright, aromatic punch.
  6. In a chilled bowl, beat 750ml heavy cream, 150g mascarpone, and 60g monk fruit. Start slow, then increase speed until you see stiff, architectural peaks. If you like the flavor profile of a [Hot Chocolate Cheesecake recipe](https://recipetop.com/recipes/hot-chocolate-cheesecake-recipe/), you'll love how this mascarpone cream mimics that richness.
  7. Once the sponges are cold, use your serrated knife to slice off any domed tops. Brush the remaining 20ml of Kirsch directly onto the cut surface of the sponges. This is our soak phase.
  8. Place the first sponge on your stand. Pipe a thick ring of cream around the outer edge. Fill the center with half of the cooled cherry mixture. Note: The cream ring acts as a dam to keep the cherries from leaking out.
  9. Spread a layer of cream over the cherries, then top with the second sponge. Cover the entire cake in the remaining cream. It doesn't have to be perfect; the chocolate shavings will hide any wobbles.
  10. Use a vegetable peeler to shave the 100g dark chocolate over the top and sides. Top with a few reserved cherries. Chill for at least 2 hours before serving. This allows the flavors to meld and the structure to set.