Ingredients
Cake:
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2 ⅛ cups all-purpose flour
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2 cups white sugar
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¾ cup unsweetened cocoa powder
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1 ½ teaspoons baking powder
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¾ teaspoon baking soda
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¾ teaspoon salt
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3 eggs
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1 cup milk
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½ cup vegetable oil
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1 tablespoon vanilla extract
Topping:
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2 (20 ounce) cans pitted sour cherries
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1 cup white sugar
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¼ cup cornstarch
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1 teaspoon vanilla extract
Frosting:
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3 cups heavy whipping cream
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⅓ cup confectioners' sugar
Directions
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Gather all ingredients.
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper. Place a medium bowl in the refrigerator to chill.
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Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl.
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Add eggs, milk, oil, and vanilla; beat until combined.
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Pour cake batter into the prepared pans.
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Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool layers in pans on wire racks for 10 minutes. Run a paring knife around edges to loosen and invert carefully onto racks to cool completely, 1 to 2 hours.
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While cake layers bake, drain cherries for topping, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar, and cornstarch in a 2-quart saucepan.
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Cook, stirring constantly, over low heat until thickened. Stir in vanilla. Let cool at room temperature for 30 minutes. Transfer to the refrigerator to cool completely before assembling cake.
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Combine whipping cream and confectioners' sugar for frosting in the chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
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Split each cake layer in half horizontally using a long serrated knife.
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Tear one layer into crumbs; set aside.
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Gently brush loose crumbs off top and sides of remaining layers using a pastry brush or your hands. Reserve 1 1/2 cups frosting for piping decorations on cake; set aside.
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To assemble, place one cake layer on a cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping.
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Top with second cake layer; repeat layers of frosting and cherry topping.
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Top with third cake layer and frost sides of cake.
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Pat reserved cake crumbs onto sides of cake.
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Spoon reserved 1 1/2 cups frosting into a pastry bag fitted with a star decorator tip. Pipe around top and bottom edges of cake.
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Spoon remaining cherry topping on top of cake.
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Store covered in the refrigerator until ready to serve.
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Nutrition Facts (per serving)
| 662 | Calories |
| 34g | Fat |
| 87g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 662 | |
| % Daily Value * | |
| Total Fat 34g | 43% |
| Saturated Fat 16g | 80% |
| Cholesterol 130mg | 43% |
| Sodium 342mg | 15% |
| Total Carbohydrate 87g | 32% |
| Dietary Fiber 3g | 12% |
| Total Sugars 62g | |
| Protein 8g | 15% |
| Vitamin C 2mg | 3% |
| Calcium 124mg | 10% |
| Iron 3mg | 19% |
| Potassium 292mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
