• Preheat the oven to 350 F. Grease and flour two 9 inch round cake pans.
• In a large bowl whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder and set aside.
• In your mixer, fitted with a flat beater, beat oil, eggs, sour cream, buttermilk and vanilla until well combined.
• Add the dry ingredients to the wet ingredients and mix until incorporated. Next add in the hot coffee and mix.
• Divide the batter between the two pans and bake for 20-25 mins until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let it cool for 15 minutes and remove from the pan and let it come to room temperature.
• Prepare your whipped cream by whisking cream, icing sugar and vanilla till soft peaks form.

Assembly

• Drain the cherries from the can and reserve the heavy syrup.
• Carefully cut along both the cakes to make additional layers. You will now have 4 layers.
• Place the first cake layer on your cake board or cake stand and brush with the syrup. Next spread about 1 cup of whipped cream evenly on top. Then dot with the drained cherries. Place your second cake layer on top and repeat. When you place your last layer, top it only with whipped cream and cover the sides with it evenly as well.
• Decorate with the chocolate and cherries.