Double Chocolate Cherry Cake

Recipe by Baby Kato
READY IN: 55mins




  • 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.