Lisa's Southern Kitchen

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Ingredients:

Cake:

• 2 cups Self Rising Flour

• 1 cup Granulated Sugar

• 1 cup Cocoa Powder

• 1/2 cup Espresso Powder

• 1 bar Chocolate, finely chopped

• 1 tsp. Vanilla Extract

• 1/3 cup Vegetable Oil

• 1/2 cup Buttermilk

• 1 Egg

• 1 Egg Yolk

Cherry Buttercream Frosting:

• 1/4 cup Maraschino Cherry Syrup from a jar of Maraschino Cherries

• 1 bar Chocolate, melted

• 1 cup Granulated Sugar

• 1 tsp. Vanilla Extract

• 1 tsp. Almond Extract

• 1 1/2 cup Unsalted Butter, softened and cubed

• 4 Egg Whites

• 1 jar Maraschino Cherries

Instructions:

Cake:

1. Preheat oven to 350 degrees and grease two round cake pans with cooking spray.
2. In a bowl of stand up mixer add flour, sugar, cocoa powder and espresso powder, chocolate and vanilla extract, almond extract and oil, buttermilk, egg, egg yolk, beat well until combined.
3. Divide the batter into greased two round cake pans and bake for 35 minutes until light golden brown and let cool completely on wire rack.
4. Make the frosting, in a bowl of stand up mixer add ingredients and beat well until smooth and fluffy.
5. Place one layer cake frost it and then top with second cake layer frost it and garnish with cherries.