You will need three 6-inch round silicone cake molds (or 6-inch cake pans.) Preheat oven to 350℉ / 176℃ and if using metal pans, grease and lightly dust with cocoa powder (I also recommend cutting out parchment rounds to place on bottom of pan and grease and dust that also.) If using silicone, wait until just before adding cake batter to spray with non-stick cooking spray.

In a large bowl, whisk together dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder and salt.

Add all other ingredients, except for hot coffee. Beat with an electric mixer on medium speed for 2 minutes. Turn beater speed to lowest setting and slowly add in hot coffee while beating until fully incorporated, batter will be a thin consistency.

Fill each prepared cake pan or silicone mold 3/4 full with batter (that’s approximately 1 3/4 cups each.) (Don’t forget to spray silicone molds with non-stick cooking spray just before adding batter.) If using silicone molds, place them on a baking sheet before adding batter. Place in center of preheated oven and bake for 28-32 minutes or until wooden toothpick inserted comes out clean or with a few moist crumbs.

After removing from oven, let cool on rack in pans for about 5-8 minutes, then release onto a cooling rack to cool completely before frosting. These bake fairy evenly, so very little leveling will be needed before assembling cake. While cake is cooling, make chocolate bark garnish, cherry filling and icing.

Melt 1/2 cup dark chocolate according to package directions and then spread a thin layer on a sheet of parchment paper. Roll up chocolate/paper and place in the fridge until set or until needed. It should set within 10-15 minutes, but I actually left mine in overnight because I was prepping ahead.

When ready to decorate, remove chocolate rolled in parchment paper from refrigerator and unroll. It will break into uneven pieces for the perfect bark look. (You can break into smaller pieces if desired, but try not to handle too much, it will melt in your hands!)

Add all ingredients, except tapioca flour, to a heavy large sauce pan and cook over medium-high heat until sugar melts and cherries just start to break down, about 7-8 minutes.

Reduce heat to medium, add tapioca starch and continue to cook, while stirring often until sauce thickens, about 2-3 minutes more. Let sauce cool before adding to cake layers. (Refrigerate if not using within 2-3 hours.)

To a stainless steel heavy saucepan, add all ingredients except vanilla extract. Place pan over medium-low heat and beat ingredients with an electric hand mixer constantly for 5-7 minutes or until frosting is fluffy and stiff peaks form.

Remove from heat and add vanilla until evenly incorporated. Your frosting is immediately ready to use on cooled cake.

Add half of white icing in a large plastic baggie and snip about 1-inch off bottom corner of bag (or use a pastry/frosting bag.) Place first layer on cake plate, then squeeze out a wide circle of icing on outer edge of cake layer. Next, add cherry filling to center, then top with next layer and repeat. Add last cake layer.

Use other half of icing to spread on top and sides. Use broken up pieces of chocolate bark to garnish by gently pressing into white icing on sides, then pipe six big icing dollops on top and add a fresh cherry to each dollop for an extra garnishing touch.

Refrigerate until ready to serve. Slice, serve and enjoy!