Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
- Carefully mix in the hot coffee until the batter is smooth. Stir in the chopped dried cherries and 2 tablespoons of cognac.
- Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take about 60 minutes.
- To make the frosting, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk.
- Beat in the 2 tablespoons of cognac and vanilla extract until the frosting is smooth and spreadable. Add more powdered sugar if the frosting is too thin.
- Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer. Top with the second cake layer and frost the top and sides of the cake.
Nutrition
Notes
You can soak the dried cherries in the cognac for 30 minutes before adding them to the batter for a stronger flavor.