• Spray (2) 4-inch cake pans, and place parchment paper at the bottom of each.
• Preheat oven to 350°

German Chocolate Cake

• Place the German baking chocolate in a small glass bowl and microwave for 30 seconds, stir. Microwave in 10-second increments until melted. Set aside and let cool. (Can place in refrigerator for 1 minute).
• In a small bowl, place the flour, cocoa, salt, and baking soda. Stir and set aside.
• In the 2-cup glass measuring cup, beat the butter and sugar for 1 minute. Beat in the 11/2 tablespoon of mixed egg, vanilla, and cooled melted chocolate until combined.
• Add the flour mixture alternately with the buttermilk. Starting with 1/2 of the flour mixture, then adding half of the buttermilk. Follow with the rest of the flour, then buttermilk. Do not overmix.
• Transfer batter to a cake pan and set aside until you have finished the vanilla cake mix. You are going to bake them together.
• Wash the 2-cup glass measuring cup before continuing.

Vanilla Cake

• In a small bowl, place the flour, salt, and baking soda. Stir and set aside.
• In the 2-cup glass measuring cup, beat the butter and sugar for 1 minute. Beat in the 11/2 tablespoon of mixed egg and vanilla until combined.
• Add the flour mixture alternately with the buttermilk. Starting with 1/2 of the flour mixture, then adding half of the buttermilk. Follow with the rest of the flour, then buttermilk. Do not overmix.
• Transfer batter to a cake pan and bake both cakes for 25-30 minutes, or until a toothpick comes out clean. Cool on a rack for 5-10 minutes and remove the cakes from the pans to cool completely.
• Then, take a 4-cup glass measuring cup and place it in the freezer for 15 minutes along with a 1-cup glass measuring cup.

Cake Assembly

• In the chilled 4-cup glass measuring cup, add 1 cup whipping cream, 1 tsp vanilla, and 1/4 cup powdered sugar. Whip until stiff peaks form, and fill a piping bag with 1 cup of whipped cream. Set the whipped cream and piping bag in the refrigerator.
• In the chilled 1-cup measuring cup, add the 1/4 cup whipping cream, 1/2 teaspoon vanilla, 1 teaspoon cocoa, and 3 tablespoons of powdered sugar. Whip until stiff peaks form and set in the refrigerator.
• Remove the cherries from the gel. Measure out 1/2 cup, then place 1/4 cup of those cherries in the Magic Bullet. Crush the cherries for 15-30 seconds. Set aside both the crushed cherries and the whole cherries.
• Even out the tops of both cakes, then split each cake in half.
• Place one half of the chocolate cake on the bottom of the cake plate. Pipe whipped cream around the top edge to make a ring and fill with 2 tablespoons of crushed cherries.
• Place one half of the vanilla cake on top, and spread with the chocolate whipped cream.
• Place the second chocolate cake half on top. Pipe whipped cream around the top edge to create a ring and fill with the remaining crushed cherries.
• Place the last layer of vanilla cake on top. Make sure the cake is even. Frost the outside with whipped cream. Place in refrigerator for 30 minutes.
• Frost again with whipped cream. Pipe around the bottom and top of the cake. Place whole cherries on top and serve. If there are any leftovers, wrap and refrigerate.