- Prep time 1 hour & 50 minutes
- Total time 3 hours
- Portion size 12 servings
Ingredients
Chocolate Cakes:
Cherry Filling:
Whipped Cream:
Assembly:
Method
Chocolate Cakes
Preheat oven to 350°F. Grease two 8-inch round cake pans; line with parchment paper. Grease parchment paper; sprinkle with small amount of cocoa powder, tilting pans to cover and tapping to remove excess. In bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In large bowl, using electric mixer on high speed, beat butter with granulated and brown sugars until light and fluffy, about 2 minutes. On medium speed, beat in eggs, one at a time, until well combined. Beat in flour mixture in three additions, alternating with milk and coffee, until smooth (do not over- mix). Divide between pans, smooth- ing tops with spatula.
Bake until cake tester inserted in centres of cakes comes out clean, 35 to 40 minutes. Let cool in pans on wire racks for 15 minutes. Unmold cakes directly onto racks; carefully remove parchment paper. Let cool completely.
Cherry Filling
Meanwhile, in medium saucepan, stir cherries, sugar, lemon juice and cornstarch with 1/3 cup water. Heat over medium heat, stirring constantly, until cherries soften slightly and mixture thickens, 5 to 7 minutes. If mixture seems too thick, add water, 1 tbsp at a time, until desired consis- tency. Remove from heat; stir in kirsch and almond extract. Let cool completely; set aside in refrigerator.
Whipped Cream
In large metal bowl, using electric mixer on high speed, beat cream until soft peaks form, 2 to 3 minutes. Beat in cream of tartar, if using; beat in icing sugar, 1 tbsp at a time, until stiff peaks form.
Assembly
Using serrated knife, trim tops of Chocolate Cakes to level, if necessary. Place one cake on serving plate, cut side up. Spread half of the reserved Cherry Filling over top. Cover with half of the Whipped Cream. Top with second cake, cut side down; spread remaining Cherry Fill- ing over top and cover with remaining Whipped Cream, leaving border around edge. Refrigerate for 30 minutes.
Sprinkle with chocolate shavings; place whole cherries on top. Refrigerate for 30 minutes; serve immediately.
Make-ahead
Can be stored in airtight container and refrigerated for up to 2 days; do not freeze.
Nutritional facts Per serving: about
- Calories 680
- Total fat 41 g
- Saturated fat 26 g
- Cholesterol 150 mg
- Sodium 480 mg
- Potassium 335 mg
- Total carbohydrate 70 g
- Fibre 4 g
- Sugars 48 g
- Protein 8 g
- Iron 3.4 mg
