What’s better on a Monday than a double layer stacked cake?
Nothing I can really think of.
I finally got a little craving for sweets, so I decided to go all out and make a cake from scratch. A little chocolate bar just wouldn’t do.
The cake itself is so light an moist. White cake studded with cherries, so perfect. I had to use some self control though because I started eating tons of the cherries. Then I poured a sprite and added some cherry juice and dropped a few cherries in there. My sprite suddenly felt like a Sunday afternoon cocktail, and I wanted to have more sprites with cherry juice. I almost didn’t have enough cherries to make the dang cake.
The best part of making this cake though was when I started to make the frosting.
Dropping 3 sticks of butter and 3 cups of powdered sugar in the mixer had my hubby’s eyes popping. I asked him what was the matter, and this is the conversation that ensued.
Hubby: That’s what goes in to frosting?
Me: Yeah! What are you talking about?
Hubby: Well I didn’t realize it was that bad! Just butter and sugar?!
Me: It’s FROSTING!!! Frosting is bad! That’s why you eat one slice and not a whole cake!
I guess he thought frosting was made out of good stuff?
After dinner, my new thing is passing out on the couch. Literally, I eat, then lay my head down, and I’m out. So, last night we ate and I passed out (totally forgetting about the cake). Around 11:30 the hubby was nudging my leg with a huge smile on his face. Once my eyes unblurred I saw almost a quarter of the cake sliced on his plate.
…so much for moderation and worrying about frosting.
Chocolate Cherry Cake
If you’re cutting like my hubby this serves 4, if you cut normal, this serves 8-10
3-1/3 cups sifted cake flour
1-1/2 tablespoons baking powder
3/4 teaspoon salt
1-3/4 cups 1% milk, at room temperature
6 egg whites, at room temperature
4 tablespoons cherry juice (from the jar of cherries)
1/2 teaspoon vanilla extract
2-1/4 cups sugar
1-1/2 sticks unsalted butter, at room temperature
3/4 cup finely chopped morello cherries
Grease and flour two 9 inch cake pans, and line with a parchment paper circle, so that the bottom of the cake doesn’t stick in the pan. Preheat oven to 350 degrees F and place oven rack in the middle of the oven.
In a medium bowl, sift the flour, baking powder, and salt together, set aside. In another medium bowl whisk together the milk, egg whites, cherry juice, and vanilla, setting aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together until pale white and creamy, about 4-5 minutes. Scrape down the sides, and then alternate the flour and milk mixture. Starting and ending with the flour, you’ll do three flour additions and two wet additions. Make sure to scrape down the sides as needed. Mixture will be very liquidy at first, but beat for 2 more minutes on medium and the batter will thicken up. Add in the chopped cherries and mix on low for just a minute until cherries are incorporated.
Divide batter evenly among the two cake pans. Place pans in the oven and bake for 40-45 minutes or until cake tester comes out clean and cake tops spring back. Remove from oven and let cool in pan for 5 minutes. The run a knife around the edge and flip cakes out on to cooling rack and remove parchment paper from tops of cake.
3 sticks butter
3 cups powdered sugar
I (12 oz) bag chocolate chips
3/4 cups sour cream
In a microwave safe bowl dump the chocolate chips in and microwave on HIGH for 2 minutes, stirring chips every 15 seconds, or until chips are completely melted. Set aside.
In the bowl of an electric mixer, beat the butter for about 3 minutes until light and fluffy. Add in the powdered sugar, half cup at a time, beating each addition in, and continuing until mixture is fluffy. Pour in the melted chocolate and the sour cream and beat on medium for about 2 minutes.
Place on layer of cake on a cake plate and scoop out enough frosting to cover the top of it. Then add the other layer on top, and scoop out more frosting on to of the second layer. Work the frosting down and around the sides of cake. Then add more frosting to the top and smooth out.
Recipe adapted from Sweetapolita