Cherry Coke Cake Recipe

For the cake:

• Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray, then line with parchment and spray the parchment.
• Combine the cake mix and pudding mix in a stand mixer fitted with the paddle attachment and mix on low speed to blend.
• With the mixer still running, add the egg whites, cherry cola and vegetable oil and mix until combined.
• Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes.
• Fold in the maraschino cherries.
• Divide the batter between the prepared baking pans; smooth into even layers using an offset spatula.
• Bake until a skewer inserted in the center comes out clean and the edges pull away from the sides of the pan, about 15 minutes.
• Transfer to a rack and let cool in the pans, about 10 minutes, then turn out onto racks and let cool completely, about 1 hour.

For the frosting:

• Mix the confectioners' sugar, butter and salt together in a stand mixer fitted with the whisk attachment.
• Mix on low speed until well blended, then increase the speed to high and whip until light and fluffy, 3 to 5 minutes.
• Add the maraschino cherry liquid and continue to whip until bright pink and spreadable.
• Add the chopped cherries and mix on low speed until evenly distributed.
• Using a serrated knife and sawing in long, even strokes, carefully halve the cake layers horizontally.
• Place 1 layer, cut-side up, on a platter or cake stand; spread 1 1/2 cups frosting on top.
• Stack another cake layer on top and spread another 1 1/2 cups frosting on top.
• Repeat with the remaining 2 cake layers, then cover the top and sides with a thin layer of frosting (this is the crumb coat) and use a bench scraper or large offset spatula to smooth out the sides and top (it's okay if some cake shows through).
• Refrigerate 15 minutes, then add another 1/2-inch layer of frosting to the top of the cake and smooth out to make a perfectly flat top.
• Refrigerate until ready to cover with ganache.

For the ganache:

• Meanwhile, place the chocolate in a heatproof bowl and heat the cream in a small saucepan over medium-high heat until beginning to boil.
• Pour the cream over the chocolate and let sit, stirring occasionally, until the mixture is completely smooth and the chocolate is melted, about 5 minutes.
• Let cool 30 minutes, then pour over the chilled cake so that the top is completely coated and chocolate drips decoratively down the sides.
• Let set at room temperature 30 minutes, then top with the whole cherries in the center of the cake and serve.