Very delicious and easy to make. Garnish with chocolate curls made by using a cheese grater on semisweet chocolate.
Ingredients
Filling
- 1 cup heavy whipping cream
- 2 tablespoons cherry liqueur
- ½ teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1 pinch salt
- 1 (16 ounce) can pitted sour cherries, drained
Cake
- 2 cups white sugar, divided
- 1 2/3 cups all-purpose flour
- 1 cup cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup shortening
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups buttermilk
- ½ cup cherry liqueur, divided
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.
Step 2
Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture; add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans.
Step 3
Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Step 4
Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.
Step 5
Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff.
Step 6
Spread 1 cake layer with 1/4 of the cream filling; top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top; frost top and sides of cake with remaining cream filling.
Cook’s Notes:
Cooking spray (such as Pam(R)) can be used in place of parchment paper, if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 694 | |
% Daily Value * | |
Total Fat27g | 35% |
Saturated Fat12g | 58% |
Cholesterol89mg | 30% |
Sodium631mg | 27% |
Total Carbohydrate105g | 38% |
Dietary Fiber5g | 18% |
Total Sugars78g | |
Protein9g | |
Vitamin C2mg | 9% |
Calcium104mg | 8% |
Iron4mg | 21% |
Potassium360mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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