Prep Information
Prep Time
15 minutes
Cook Time
45 minutes
Serves
5-6 people
Includes
Ingredients
Chocolate Cake:
- 2 cup all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk room temperature
- 1 cup hot water
- 2 large eggs
- 2 tsp vanilla
Black Cherry Balsamic Condimento
- Use in place of cherry liquor as a glaze on the cake
Whipped Cream Frosting:
- 3 cup whipping cream cold
- 1/4 cup powdered sugar sifted
For the Assembly:
- 2 1/2 cups cherries pitted and cut in half, frozen cherries, thawed and drained, or preserved cherries
- 1 bar dark chocolate for shavings (optional)
- cherries for decorating (optional)
Instructions
INSTRUCTIONS:
Chocolate Cake:
-
Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
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Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
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In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
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Add wet ingredients to dry and mix on medium for 2-3 mins. The batter will be thin.
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Pour evenly into prepared pans.
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Bake for 45 mins or until a cake tester comes out mostly clean.
-
Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
Whipped Cream Frosting:
-
Whip cream and powdered sugar until stiff peaks.
Assembly:
-
Cut each cake layer in half horizontally.
-
Place one layer of cake on a cake stand or serving plate. Brush generously with Black Cherry Balsamic Condimento.
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Top with approximately 1 cup whipped cream and spread evenly. Top with approximately 1 cup of cherries and gently press them into the whipped cream. If using preserved cherries, add them first, whipped cream second. Repeat with remaining layers and frost the outside of the cake.
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Decorate with chocolate shavings, and/or cherries if desired.