Decadent Chocolate Cherry Cake Recipe

Preheat your oven to 350°F (175°C) and grease a round cake pan. In a bowl, whisk together *all-purpose flour*, *cocoa powder*, and *baking powder*. In a separate bowl, beat the *sugar* and *eggs* until the mixture is light and fluffy.

Gradually add the *milk* and *vegetable oil* to the egg mixture, then fold in the dry ingredients. Stir in *vanilla extract*. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a skewer inserted into the center comes out clean.

In a small saucepan, combine the *brewed coffee* and *sugar*. Heat the mixture over low heat until the sugar dissolves completely, then let it cool. Once the sponge cake is ready, use this syrup to moisten the cake layers by brushing it generously over the surface.

Melt the *dark chocolate* in a heatproof bowl over simmering water or in short bursts in the microwave. In another bowl, whip the *heavy cream* with the *powdered sugar* until it forms stiff peaks. Gently fold the melted chocolate into the whipped cream until smooth.

In a medium saucepan, combine the *cherries*, *sugar*, and *lemon juice*. Cook over medium heat until the cherries break down and the mixture thickens. Allow it to cool before using it as a filling layer in the cake.

After the cake layers have cooled, slice them into two or three thin disks. Start layering by placing the first cake layer on a serving plate.

Spread a layer of *coffee syrup* onto the sponge, followed by the *cherry confit*. Add a thin layer of *double chocolate cream* and a section of *crushed peanuts mixed with caramel toffee* for added crunch. Repeat the process until all layers are used.

Cover the outside of the cake with the remaining chocolate cream and garnish with chocolate shavings or cherries as desired.