Instructions
1. Preheat the oven to 350°F. Grease three 9-inch cake pans.
2. For the cake: whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder together in a large bowl. Set aside. Using a mixer fitted with a flat beater, beat the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the dry ingredients into the wet ingredients, add the hot water, and beat it all until the batter is completely combined.
3. Divide batter evenly between 3 pans. Bake for 18-22 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Remove the cakes from the oven and set on a wire rack. Allow to cool for 30 minutes in the pans, then remove cakes from pans and set on a cooling rack.
4. After the cakes have cooled, use a large serrated knife or cake leveler to slice a thin layer off the tops of the cakes to create a flat surface.
6. For the syrup: drain the cherries, reserving 3/4 cup of the syrup. Set cherries aside. Simmer syrup and cherry liquor in a small saucepan over low heat until reduced down to 1/4 cup. Brush reduced syrup all over the cakes, reserving any leftover syrup.
6. Slice the cherries in half, leaving a few whole cherries for garnish. Set aside.
7. For the ganache: place chopped chocolate and corn syrup in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer being careful not to let it boil. Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Set aside to cool for 10 minutes as you prepare the whipped cream.
8, For the whipped cream: using a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until soft peaks form, about 3 minutes.
9. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread 1 overflowing cup of whipped cream evenly on top. Dot with half of the halved cherries and drizzle with a spoonful of reduced syrup. Top with 2nd cake layer and evenly cover the top with 1 overflowing cup whipped cream, the remaining halved cherries, and another drizzle of reduced syrup. Top with the 3rd cake layer. Spread the remaining whipped cream on top and all around the sides in a thin layer using an icing spatula. Use a scraper or spatula to smooth out the whipped cream on the sides of the cake.
10. Pour chocolate ganache on top of the cake. Spread to the edges of cake allowing it to gently drip down the sides. Top with whole cherries. Refrigerate for at least 30 minutes before slicing and serving.
