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

Frosting Directions:

• 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
• Scoop 1 C of frosting into the piping bag

Directions to build the cake

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

Chocolate ganache directions

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