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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling. Very rich, but for best results use full-fat sour cream and real unsalted butter, it makes a difference! Ingredients:
1 cup all-purpose flour |
3/4 cup cake flour |
2/3 cup unsweetened cocoa powder, sifted |
1/2 tablespoon baking soda |
1 teaspoon salt |
1/2 cup butter |
1 cup sugar |
2 eggs |
1 teaspoon vanilla |
1 teaspoon brewed espresso |
1 cup buttermilk |
1/2 cup sour cream |
1/4 cup kirsch |
1/2 cup butter |
2 1/2 cups powdered sugar |
3 cups pitted and halved sour cherries |
2 cups heavy whipping cream |
1 tablespoon powdered sugar |
2 teaspoons nonfat dry milk |
1 tablespoon kirsch |
Directions:
1. Preheat oven to 350F. Grease and dust two 8 inch round pans with cooca powder.
2. Sift together flour, cocoa, baking soda and salt. Set aside.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs, vanilla and espresso.
5. Separately blend buttermilk and sour cream together until well combined.
6. Beat flour mixture, alternating with buttermilk and sour cream, into the creamed mixture until combined.
7. Bake 40 minutes, or until a toothpick inserted into the cake comes out clean.
8. Cool completely.
9. Cut each layer in half, horizontally, making 4 layers total.
10. Brush layers with the 1/4 cup kirsch.
11. In a medium bowl, cream the butter until light and fluffy.
12. Add sugar; beat until smooth.
13. If the consistency is too thick, add a couple teaspoons milk.
14. Spread first layer of cake with 1/3 of the filling, topping with 1/3 of the cherries. Repeat with the remaining layers.
15. In a separate bowl, whip the cream to stiff peaks. Beat in sugar, dry milk and kirsch.
16. Frost top and sides of cake.
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