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Chocolate Cherry Layered Cake



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1/2 cup sweet baking chocolate (about 4 oz.)
1/2 cup water
2 tsp. vanilla, divided
1/2 cup butter
1 3/4 cups sugar, divided
2 eggs
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup sour cream
chocolate curls
16 oz. sour cherries, canned and pitted
2 tbsp. cornstarch
2 tsp. brandy
2 cups whipping cream, whipped
1/2 cup powdered sugar
2 tbsp. cocoa


  1. 1
    Butter and flour two 8" cake pans. Break chocolate into small pieces. Place chocolate and water in heavy saucepan. Stir over low heat until melted. Add 1 tsp. vanilla. Remove from heat. Cream butter, 1 1/2 cups sugar and eggs until light and fluffy. Blend in chocolate mixture. Combine flour, soda and salt. Add alternately with sour cream to chocolate creamed mixture, beating until batter is smooth. Pour evenly into prepared pans. Bake at 350°F for 30 to 35 minutes. Remove from oven and cool on cooling racks 15 minutes. Remove cakes from pans to finish cooling. Place one layer on plate. Spread with cherry filling. Top with other cake layer. Frost cake with cocoa whipped cream frosting. Garnish with shaved chocolate curls.
  2. 2
    Cherry Filling: Drain cherries, reserving 3/4 cup syrup. Combine cornstarch and 1/4 cup sugar in heavy saucepan. Gradually add reserved syrup. Cook over medium heat, stirring constantly, until mixture is clear and thickened. Stir in cherries and brandy. Cool.
  3. 3
    Cocoa Whipped Cream Frosting: Beat whipping cream until slightly thickened. Gradually add powdered sugar, 1 tsp. vanilla and cocoa. Beat until stiff peaks form.

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cuisines North & South American
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