Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 350°F.

Measure all dry ingredients for the cake into a medium mixing bowl and whisk until well combined.

Measure all remaining wet ingredients into a separate medium mixing bowl and whisk until well combined.

Combine wet ingredients into dry ingredients and mix well with a spatula.

For the whipped cream, combine 35% cream, icing sugar and vanilla into a medium bowl and whisk 4 – 5 minutes until the cream has thickened to desired consistency.

Using a An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp or a chef’s knife, grate or chop the chocolate chips and set aside.

To pit the cherries, use a paring knife to cut around the pit of the cherry. Twist the flesh on both sides to release from the pit.

Pour the cake batter into a parchment lined 20” x 12” pan. Bake at 350°F for 15 – 20 minutes until a toothpick inserted into the center comes out clean.

Remove the cake from the pan and let cool completely on a wire rack.

Cut the cake into 12 even sized square pieces.

Pipe the whipped cream on top of the cake, then top with fresh cherry and chopped chocolate.