Ingredients
chocolate shavings (optional)
Fresh cherries (optional)
1 can cherry pie filling (21 oz. per can)
1/4 cup sugar
3 cups heavy whipping cream
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup baking cocoa
1 1/4 cups all-purpose flour
1 teaspoon vanilla extract
6 large eggs (room temperature)
1 cup sugar
1/4 cup butter (softened)
Step by step
Preheat oven to 325°F. Line bottom and sides of a 9-in. springform pan with parchment.
In a large bowl of a KitchenAid Stand Mixer using the Flat Beater Accessory, beat butter and sugar until combined, 3-5 minutes. Beat in eggs, 1 at a time; add vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture.
Pour into prepared pan. Bake until a toothpick inserted in center comes out clean, 35-38 minutes. Cool in pan on a wire rack for 15 minutes.
Loosen sides of pan with a knife. Remove rim from pan. Cool completely.
In a large bowl of a KitchenAid Stand Mixer with a Wire Whip Accessory, whisk whipping cream on medium speed until soft peaks form. Gradually add sugar. Beat on high until stiff peaks form, about 2 minutes.
Carefully split cake into 3 layers. Place bottom layer on a serving plate. Spoon half the cherry filling over top to within 1 inch of edge. Top with 1 cup whipped cream. Repeat layers. Add top cake layer. Spread remaining whipped cream over top and side of cake. If desired, garnish with fresh cherries and chocolate shavings. Refrigerate until serving.