When being asked to create a a food item that can represent this weeks challenge as food as an emotion. I decided to take a different road. Instead of focusing on my own emotions, I decided to focus on others. I find more joy when I see people enjoying something I made them rather than me eating it, "this is about creativity, and heart, and science"(Acevedo 64). Baking brings out a sense of accomplishment and fulfillment for me. I take pride in pushing myself in ways that some people wouldn't expect, like creating unique flavor combinations or intricate designs. or sometimes going the simple route of a classic dessert.

For this recipe I used a basic chocolate cake recipe that had coffee in it to create a richer flavor. The cherry I added for something different and out of the ordinary. The cakes baked like normal and as they cooled I prepared the cherry jam filling. The recipe made and extras layer of cake so I was able to make the mounds on-top. This is an option step and you can choose to decorate it normally. For the extra ingredients that I had after I finished the cake I made a one layer cake that I could share with others in the class. For the decorative piece on top of the made cake I used thyme and mint for garnish.

I found this recipe here. 

FOR THE CHERRY FILLING:

• 2 cups (320 grams) fresh cherries, pitted and roughly chopped

• 1/2 cup (99 grams) granulated sugar

• 1 1/2 tablespoon cornstarch

• 1 tablespoon lemon juice

• 1/3 cup water

FOR THE CHOCOLATE CAKE:

• 2 3/4 cups (330 grams) all-purpose flour

• 3 cups (594 grams) granulated sugar

• 1 cup (84 grams) natural unsweetened cocoa powder

• 1 tablespoon baking soda

• 1 1/2 teaspoon baking powder

• 1 1/2 teaspoon salt

• 3 large eggs, room temperature

• 1 1/2 cups (340.5 grams) buttermilk

• 1 1/2 cups (340.5 grams) hot coffee

• 3/4 cup (148.5 grams) vegetable oil

• 1 tablespoons vanilla extract

FOR THE CHERRY FROSTING:

• 1 1/2 cups (339 grams) unsalted butter

• 7-8 cups (795-908 grams) confectioners' sugar

• 1/2 teaspoon salt

• 3/4 teaspoon vanilla extract

• 1 1/2 cups (240 grams) cherries, pitted and finely chopped

• Make the cherry filling. Place the cherries, sugar, cornstarch, lemon juice, and water in a large saucepan and bring to a boil. Boil for 5 minutes, stirring frequently, until the cherries soften and the liquid is thick enough to coat the back of a spoon. Set aside to cool; refrigerate while making the rest of the cake.

• Make the chocolate cake. Preheat the oven to 350 °F. Grease and flour three 8-inch round cake pans. Line the pans with parchment paper, then grease and flour the parchment paper.

• Make the cake batter. Using a mixer, combine together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In a separate smaller bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix on low speed until combined, about 2 minutes. The batter will be thin.

• Bake the cake batter. Divide the batter evenly among the three pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out with a moist crumb. Cool the cakes in the pan for 20 minutes, then turn them out on cooling racks to cool completely before frosting.

• Make the frosting. In the bowl of a stand mixer, beat the butter until light and fluffy, 3 to 4 minutes. Add in the confectioners' sugar, 1/2 cup at a time, up to 7 cups total. Beat in the salt and the vanilla extract, followed by the chopped cherries and any released cherry juice. Turn the mixer to medium-high speed and beat until light and fluffy, 2 to 3 minutes. If the frosting is too thin, add additional confectioners' sugar until the desired texture is achieved.

• Assemble the cake. Level the cakes if necessary.  Cover the bottom layer of cake with 3/4 cup of the frosting. Pipe a border of frosting along the outer edge of the cake and refrigerate for 10-15 minutes. Spread half the cooled cherry filling inside the piped frosting border. Top with a second cake layer and repeat. Place the final layer on top of the cake, face down, and frost the sides and top of the cake. Refrigerate to set the frosting.