Cup of Yum
1. Preheat the oven to 350 degrees and spray the baking pans with pam baking spray
2. Using a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until combined
3. Using another large bowl, whisk together the cherry coke, canola oil and sour cream until combined and smooth
4. Whisk in the eggs, vanilla extract and maraschino cherry juice
5. Gradually pour in the wet ingredients into the dry and whisk until combined
6. Divide the batter into the 3 cake pans
7. Bake in the oven for 25-30 minutes or until a toothpick comes out clean
8. Allow to cool completely
9. Remove the cake layers and place onto the cake boards
10. Using the cake leveler, remove the domes of the cakes

Frosting Directions:

1. Using a standing mixer, cream together the butter, vanilla, powdered sugar, Cherry extract, Maraschino Cherry juice and creamy and stiff with peaks heavy whipping cream until combined and
2. Scoop 1 C of frosting into the piping bag

Directions to build the cake

1. Place 1 layer of cake onto the cake board
2. Using the ice cream scooper, scoop out 4-6 scoops of frosting and smooth evenly on one layer of cake
3. Sprinkle about ¼ C of the chopped cherries on top of the frosting and lightly push down
4. Place another layer of cake on top and spread more frosting
5. Sprinkle another ¼ C of cherries on top of the frosting
6. Place the last layer on top and frost the remaining cake with remaining frosting

Chocolate ganache directions

1. Using a small pot, heat up the heavy whipping cream until steaming
2. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
3. Once the heavy whipping cream is heated, pour over the chocolate chips
4. Allow to sit for 1 minute before whisking until smooth
5. Pour ganache into the squeeze bottle
6. Pipe dollops of ganache over the edge of the cake
7. Pipe dollops of frosting onto the top of the cake
8. Place a Maraschino Cherry with stem into the dollops of frosting
9. Cut and serve and enjoy