It’s that time of year again!
When birthday celebrations and chocolate filled holidays begin.
It starts with my dad in January, and then before you know it, it’s valentines day, next comes Jordan, closely followed by Easter, and last, but not least me.
(J thinks he would like a pie this year?! I do not make good pies!! Halp.)
It’s four months jam packed with sugar, which I usually don’t complain about, but this year I feel like keeping it low key…
After this cake of course.
Double Chocolate with Cherry Filling.
It was so worth the time and effort.
It starts with a home-made cherry filling, because we might as well, right?
Then dark chocolate layers of cake, super moist and flavourful.
To finish we have a super chocolaty frosting, that errs on the side of less tooth aching, as frosting’s go.
All together you have…perfection.
Tangy cherry sauce, moist chocolate cake, and a slightly trufflesque chocolate frosting.
So, if you’re going to go all out for at least one birthday this year, make this the cake. You will never regret it.
Cake and Frosting recipe credit goes to Sweetapolita. I cannot visit her site without drooling all over everything.
Now on to the recipe.
- Homemade Cherry Filling
- 1 quart sweet cherries, pitted
- 3 tablespoons cornstarch
- 1/2 cup water
- Juice of 1 lemon
- About 1/2 cup sugar, add this to taste
- Pinch of salt
- Small dash of almond extract
- Chocolate Cake Layers
- 1 1/2 sticks unsalted butter, softened
- 1 3/4 cups packed light brown sugar
- 2 teaspoons pure vanilla extract
- 3 eggs, at room temperature
- 1 3/4 cups all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cups buttermilk, room temperature
- 1/4 cup mayonnaise
- 1 teaspoon baking soda
- 2 teaspoons white vinegar
- Chocolate Frosting
- 1 1/2 cups unsalted butter, softened
- 1/2 cup icing sugar
- 1/2 cup dark cocoa powder
- 1/3 cup hot water
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 10 ounces (290 g) milk chocolate, chopped, melted and cooled slightly
- 5 ounces (150 g) dark chocolate, chopped, melted and cooled slightly
- Start by pitting the cherries if needed, and I recommend at least cutting them in half (It helps when slicing the cake later.)
- Add water, lemon juice, and cornstarch to a small pot. Slowly bring to a boil whisking constantly.
- Pour in cherries, lower heat to medium low, keep stirring until cherries are coated and mixture has cooled slightly.
- Let the cherries cook for 8-10 minutes or until they are releasing juice and slightly soft. Stir in sugar to taste, then add salt and almond extract.
- Let cool, and store at room temperature until needed.
- Start by spraying and lining the bottoms of three 8-inch cake pans. Preheat the oven to 350 degrees F.
- In a stand mixer beat the butter, brown sugar and vanilla on medium-high speed until pale and fluffy. Lower the speed and add the eggs, one at a time, mixing fully between additions.
- In a medium bowl whisk together flour, cocoa powder, baking powder, and salt.
- Add dry ingredients and wet, starting with dry and alternating. Mix until just combined, then fold mayonnaise into batter, until just blended. In a small dish, combine the vinegar and baking soda (it will foam) and quickly add to batter, mixing until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, then let sit in pans for 20 minutes before flipping out. The layers will be very delicate at this point so don’t flip or touch for another hour!
- Melt chocolate together in the microwave in 30 second intervals, stirring in between.
- In a bowl of stand mixer beat the butter on medium speed until pale and fluffy, about 6 minutes. Reduce to speed to low, and add the icing sugar, cocoa powder, water, sour cream, vanilla, and salt and beat until incorporated, about 1 minute. Increase the speed to medium and beat for 2 more minutes.
- Add the melted chocolate and beat on medium speed until smooth, about 1 minute.
- Use promptly, the frosting will need to be re-whipped if it sits for too long.
- Start by piping a boarder around the edges of the three cake rounds, let this cool in the fridge until very set. Add the cherry filling in the middles. This barricade keeps the filing from leaking out!
- Stack layers, and then apply a crumb coat, refrigerate for about 15 minutes, or until set.
- Finish icing the cake as desired, and enjoy!