A Valentine treat that is O so sweet
Chocolate Cherry Stack Cake
I made this cake a couple of weeks ago and it was delicious!! I thought I would share the recipe from Better Homes and Garden. I made the cherry frosting and it turns out kind of runny but it has great flavor. Also, the recipe calls for you to slice your cake and make layers but I just kept it as one cake and put on lots of frosting.
Enjoy!!
Chocolate Cherry Stack Cake
3/4 cup plus 1 tsp. all-purpose flour
1/3 cup plus 1 tsp. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup sour cream
1 Recipe Cherry or Chocolate Frosting, recipe below
1 Recipe Chocolate-Dipped Cherries, recipe below (optional)
Directions
1. Preheat the oven to 350 degrees F. Grease two 6x2-inch round cake pans or spring form pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.
2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.
6. Cherry Frosting: In large mixing bowl combine one 8-ounce carton sour cream. 1 cup whipping cream, 1-1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat on medium-high until fluffy.
7. Chocolate Frosting: In large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream, 1-1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat on medium-high until fluffy.
8. Chocolate-Dipped Cherries: Drain 16 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening. Cook on 50 percent power (medium) 1-1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.
3/4 cup plus 1 tsp. all-purpose flour
1/3 cup plus 1 tsp. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup sour cream
1 Recipe Cherry or Chocolate Frosting, recipe below
1 Recipe Chocolate-Dipped Cherries, recipe below (optional)
Directions
1. Preheat the oven to 350 degrees F. Grease two 6x2-inch round cake pans or spring form pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.
2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.
6. Cherry Frosting: In large mixing bowl combine one 8-ounce carton sour cream. 1 cup whipping cream, 1-1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat on medium-high until fluffy.
7. Chocolate Frosting: In large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream, 1-1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat on medium-high until fluffy.
8. Chocolate-Dipped Cherries: Drain 16 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening. Cook on 50 percent power (medium) 1-1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.
7 comments:
Oh my gosh---that looks so good! I am totally going to try it.
Sounds yummy- I think I need a heart pan!
Mmmmm! What a cute and tasty recipe. I love the special Valentine touch of the cherries.
That looks heavenly! Thanks for sharing!
No way- that is hilarious. I don't think I bought anything from that party and had it only for the hostess gifts.
That looks so so so good! I am going to have to make it. If it wasn't so late I would make it right now!
That looks so professional! I'm so impressed, I bet it's as delicious as it looks, too!
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