Cherry Chocolate Cake
By janis roach jdrr
I geared towards black forrest cake, instead ended up with 2 moist cherry-chocolate cakes. Took to work, several people swore it was rum cake. The plan was for 4 layers. This cake has 3 layers. Chocolate and cherry flavors blended nicely after refrigerating overnight. Overall sweetness of cake was flat, next time will use 1 to 1-1/2 tsp salt. Also will divide eggs, add yokls first, then incorporate beaten egg whites into batter to make lighter or fluffier Will replace oil with extra virgin coconut oil. Will blend concentrated cherry juice with cherry filling. Mistakenly used 3 cups flour instead of 2, as sugested. One cake should yield 4 thin layers light enough to work with. Cherry sparkling water perhaps did not impart additional flavor, happened to have and fit the theme. This was a lot of fun. Thank you!
1 1/4 tsp
cherry pie filling
dark chocolate chips, melted on double boiler
confectioners' sugar to taste
cherry flavored seltzer water if happen to have, or plain water, to thin chocolate's consistency to honey-thick.
raw cocoa powder to taste
1Sift together: flour, baking soda, salt and cinnamon; set aside.
2Combine sugar, oil, eggs, vanilla, and 6 oz. melted chocolate; mix well.
3Add flour mixture, mix well. Then add 21 oz mashed cherry pie filling....
4Pour into greased and floured 9x9 in pans(2)
5Bake at 350 degrees for 1 to 1 1/2 hours.
6Cool 10 minutes in pan, then invert cakes over plates.
7Slice cakes horizontally to make 2 layers each.
8Use remaining 21 oz pie filling for layering: spread pie filling then cool whip, sift cocoa powder to taste; swirl together with spatula; cover with second layer of cake, and so on.
9Spread remaining melted chocolate over top layer, cover with walnuts, then sprinkle with confectioners sugar as desired.