Really Delicious Chocolate Cherry Cake
Super moist, and pretty light – very chocolatey!
Preheat oven to 350F
Butter and flour 2 x 9” round cake pans.
2 C All Purpose Flour
2 C Sugar
¾ C Cocoa Powder (I like extra dark)
2 teasp Baking Powder
1½ teasp Baking Soda
1 teasp Salt
¼ C Dark Coffee (cold)
¾ C Milk (can be almond, soy, etc)
½ C Oil
2 Large Eggs, lightly whisked
1 C Boiling Water
Place dry ingredients in the bowl of a stand mixer.
Mix gently with paddle attachment to combine.
Add coffee, milk, oil and eggs and mix on medium speed until well combined.
Reduce speed, and add boiling water, mix well.
Divide batter evenly between the two pans and place in the oven to cook for 30 minutes.
Check with a toothpick or cake tester, and add another 3-5 minutes if necessary.
Remove from the oven and allow to cool for 10 minutes in the pans, on top of a cooling rack.
Gently turn out of the pans and cool completely.
Cakes may be tightly wrapped in plastic and stored in the fridge for a day or 2, or frozen.
2 Jars Bada Bing Cherries (Stonewall Kitchen available at Now You’re Cooking)
1 Tbsp Cornstarch
Strain juice from cherries; setting aside approximately ¼ cup. Heat remaining cherry juice over low heat. When it begins to simmer, whisk in the cornstarch and reserved cherry juice. Cook on low until it thickens slightly. Remove stems and pits from cherries and roughly chop. Add to thickened cherry juice and set aside to cool.
Whipped Cream Frosting
1 Pint Heavy Cream
2 Tbsp Powdered Sugar
2 Tbsp Kirsch
Begin whipping cream, slowly add in the powdered sugar followed by the kirsch. Whip until soft peaks form.
Assemble the Cake
Place cooled cakes on a plate or cake stand. Spread the cherry mixture over the top. Add the second layer of cake. Cover both layers with whipped cream. Add additional cherries on top for garnish. These can be fresh if you’d like! Add chocolate shavings if you’re feeling really fancy.