1-First Step: Preheat and prepare pans* Preheat oven to 350°F.* Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment to ensure easy removal.* Measure and organize dry and wet ingredients so mixing flows quickly.

2-Second Step: Whisk the dry ingredients* In a large bowl, whisk together: 1 and 3/4 cups all-purpose flour, 3/4 cup unsweetened natural cocoa powder, 1 and 3/4 cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 2 teaspoons espresso powder (if using).

3-Third Step: Mix wet ingredients and combine* In a stand mixer or large bowl with a hand mixer, combine 1/2 cup canola or vegetable oil, 2 large eggs (room temperature), 3/4 cup full fat sour cream (room temperature), 1/2 cup buttermilk (room temperature), and 2 teaspoons pure vanilla extract. Mix until smooth.* Add the dry ingredients to the wet mixture and mix until just combined. Stir in 1/2 cup hot water or coffee until the batter is smooth and slightly loose; the hot liquid blooms the cocoa and gives a deeper chocolate taste.

4-Fourth Step: Bake the layers* Divide the batter evenly among the three prepared pans.* Bake for 21-25 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans halfway through if your oven has hot spots.* Cool layers in the pans on a wire rack for 30 minutes, then gently run a knife around the edges and invert onto the rack to finish cooling.

5-Fifth Step: Level and soak* Trim the cake tops to level them flat with a serrated knife if necessary.* Open 2 (15 ounce) cans dark sweet cherries in heavy syrup. Drain cherries into a measuring cup and reserve 3/4 cup syrup.* Simmer the reserved 3/4 cup syrup with 2 tablespoons cherry liqueur (optional) until reduced to about 1/4 cup. Brush the reduced syrup over warm cake layers to add moisture and cherry flavor. Halve most cherries for the filling and reserve some whole cherries for garnish.

6-Sixth Step: Make ganache* Heat 1 cup heavy cream until simmering but not boiling. Pour over two 4-ounce semi-sweet chocolate bars, finely chopped, and 1 tablespoon light corn syrup (optional). Let sit 2-3 minutes, then stir gently until smooth. Cool slightly to thicken for pouring.

7-Seventh Step: Whip the cream* Whip 2 cups cold heavy cream with 1/4 cup confectioners’ sugar and 1 teaspoon pure vanilla extract until medium peaks form. Cold cream whips better, so chill the bowl if your kitchen is warm.

8-Eighth Step: Layering and frosting* Place one cake layer on your serving plate. Spread a generous layer of whipped cream, add half of the halved cherries, and drizzle with a little of the reduced syrup.* Repeat with the second layer, whipped cream, remaining halved cherries, and syrup.* Add the final cake layer, frost the top and sides with the remaining whipped cream, smoothing evenly with an offset spatula.* Pour the slightly cooled ganache over the top, using a spatula to nudge it toward the edges so it drips down the sides attractively. Garnish with whole cherries reserved earlier.

9-Final Step: Chill and enjoy* Refrigerate the assembled cake for at least 30 minutes before serving to set the ganache and whipped cream.* Store covered at room temperature for 1 day or refrigerate up to 1 week. For longer storage, the frosted cake freezes for 2-3 months; thaw overnight in the fridge.