Preparation

⭐ 1. Prepare the Chocolate Sponge

1. Preheat the oven to 350°F (175°C).A properly heated oven ensures the cake rises evenly and develops a light, tender crumb.
2. Grease two 8-inch cake pans and line the bottoms with parchment paper.The parchment helps the cakes release cleanly after baking.
3. Sift the flour, cocoa, baking powder, baking soda, and salt.Sifting removes lumps and aerates the dry ingredients, creating a smoother batter.
4. In a separate bowl, beat the eggs and sugar until light in color.The mixture should become pale and voluminous, a sign the eggs have incorporated enough air for a soft sponge.
5. Add the vegetable oil, buttermilk, vanilla, and espresso powder, mixing until combined.The espresso enhances chocolate depth without adding coffee flavor.
6. Gently fold in the dry mixture with a spatula.Use slow, sweeping motions to avoid deflating the batter.
7. Divide the batter evenly between the pans and bake for 25–30 minutes.The cake should spring back when lightly touched and pull slightly from the edges.
8. Remove from the pans and let cool completely.Cooled cakes are easier to slice and won’t melt the cream.
   

   ⭐ 2. Make the Spiced Cherry Filling