Double Chocolate Cherry Cake
- Ready In:
- 1 1 cup buttermilk or 1 cup sour milk
- 3⁄4 cup cocoa powder
- 2⁄3 cup boiling water
- 1 1⁄2 cups flour
- 1 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup butter, softened at room temperature
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 3 large eggs
- 3 cups whipping cream
- 1⁄2 cup icing sugar
- 16 ounces cherry pie filling (sweet or sour, drained & chopped)
- 1⁄2 cup white chocolate chips
- Preheat oven to 350 degrees.
- Butter and flour 2 x 9" round pan.
- Combine sour cream, cocoa and water, blend well (set aside).
- Mix flour, baking soda, baking powder and salt into bowl (set aside).
- In a large bowl beat butter and sugar on medium high speed for 2 minutes until light and fluffy.
- Lower speed and add vanilla and almond extracts, add eggs one at a time, blend well.
- Add flour 3 times to butter mixture, alternating 2 times with milk mixture-- starting and ending with flour.
- Mix well.
- Pour batter evenly into both pans and bake in a 350 degree oven for 20- 25 minutes.
- Cool on racks for 20 minutes before removing pans.
- Cool completely before frosting.
- Beat whipping cream with icing sugar until stiff but not dry.
- Place one cake on platter, frost with 1 cup whipped cream to 1/2" from edge of cake, sprinkle white chocolate chips on top of whipped cream and top with the chopped and drained cherries.
- Put 2nd cake overtop of first cake and frost the top and sides with the remaining whipped cream.
- You can add chocolate curls or marashino cherries to decorate if desired.
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This was good and pretty. I made it in a 13x9 glass pan. I baked the cake for 25 minutes but it was a little dry and didn't have much flavor. I drained and chopped the sweet dark cherry pie filling but wish I didn't...I think it would have been good to poke holes in the cake and then pour the complete filling over it with the glaze. I topped it with the whipped cream frosting. I omitted the white chocolate chips. Made for 1-2-3 hit wonders.
This served double duty today. It was dessert for Easter dinner and also DH's birthday cake. I made it as a sheet cake using vanilla buttercream icing in place of the whipped cream and placed the cherry filling on top of that. Kato, it ask for "cherry pie filling" but drained and chopped? After reading that and the directions I wasn't sure if you wanted the pie filling or a can of cherries. I had the pie filling and used it all right from the can. It met with great guy approval. As no body else has mentioned this I guess it's just me but it didn't rise as high as I had hoped and I wondered if possibly the amounts of soda and baking powder should be reversed? DH says Thank You for a great birthday cake.