Ingredients for Double Chocolate Cherry Cake
- Sour Cream
- ¾ cup unsweetened cocoa powder
- Boiling Water
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- White Sugar
- Vanilla Extract
- Almond Extract
- 3 large eggs
- Whipping Cream
- Icing Sugar
- Cherry Pie Filling
- ½ cup white chocolate chips
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How to Make Double Chocolate Cherry Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the chopped chocolate and cherries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a medium bowl, beat the butter until smooth. Gradually add the powdered sugar and cocoa powder, alternating with the milk. Beat until light and fluffy. Stir in the white chocolate chips.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
104g
Fat
116g
Carbs
18g
