Cherry Chocolate Cake

Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
In a bowl, mix flour, cocoa, baking powder, baking soda, and salt.
In another bowl, beat eggs and sugar until fluffy. Gradually add oil and buttermilk, mixing until smooth. Fold in the dry ingredients.
Divide batter among pans and bake for 25-30 minutes. Cool on a wire rack.
For the filling, mix cherry juice, cornstarch, and sugar in a saucepan. Add cherries and cook over medium heat until thickened. Cool completely.
For the whipped cream, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble the cake by placing one sponge layer on a plate, top with half the cherry filling and a layer of whipped cream. Repeat with the second layer.
Refrigerate for at least 1 hour before serving.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 2 hours (including cooling and assembly)
Kcal: 450 kcal per serving | Servings: 12 servings