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In a large bowl, mix together flour, cocoa, baking powder, salt, and brown sugar.
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In another bowl, combine oil, water, coffee granules, almond extract, vanilla extract and lemon juice.
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Pour liquid ingredients into dry ingredients and mix briefly.
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Pour half of the batter into 10 inch (24.5 cm; 15 cups or 3.5 liters volume) springform pan lined with parchment paper. Sprinkle with pitted cherries and top with another half of the batter.
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Bake for about 35-40 minutes in preheated 350 F (175 C) oven. Let cool.
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To make GANACHE: heat cream (or non-dairy milk), add chocolate and stir constantly on low heat until chocolate is melted. Wait for ganache to cool to room temperature and use to frost the cake.