Your taste buds will love this dark, decadent cake baked with Domino® Golden Sugar, packed with chocolate flavor and topped with tart cherries.
- 1/2 cup Domino® Golden Sugar 1/2 cup Domino® Golden Sugar
- 1 tablespoon cornstarch 1 tablespoon cornstarch
- 1/2 cup water or unsweetened cherry juice 1/2 cup water or unsweetened cherry juice
- 2 cups fresh or frozen pitted tart (Montmorency) Cherries 2 cups fresh or frozen pitted tart (Montmorency) Cherries
- Optional: 2 tablespoons Cherry Brandy, such as Kirschwasser Optional: 2 tablespoons Cherry Brandy, such as Kirschwasser
- 1 2/3 cups all-purpose flour 1 2/3 cups all-purpose flour
- 2/3 cup cocoa powder 2/3 cup cocoa powder
- 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking soda
- 1 teaspoon salt 1 teaspoon salt
- 1/2 cup butter, softened 1/2 cup butter, softened
- 1 1/2 cups Domino® Golden Sugar 1 1/2 cups Domino® Golden Sugar
- 2 eggs 2 eggs
- 1 teaspoon vanilla 1 teaspoon vanilla
- 1 1/2 cups buttermilk 1 1/2 cups buttermilk
Stabilized Whipped Cream Filling and Topping
- 1 teaspoon unflavored gelatin 1 teaspoon unflavored gelatin
- 2 tablespoons cold water 2 tablespoons cold water
- 2 cups (1 pint) heavy whipping cream 2 cups (1 pint) heavy whipping cream
- 2 tablespoons Domino® Golden Sugar 2 tablespoons Domino® Golden Sugar
- Optional Garnish: Chocolate curls or shavings Optional Garnish: Chocolate curls or shavings
For the Cherry Filling
Whisk sugar and cornstarch together in medium saucepot with water or juice then bring to a boil over medium heat. Stir in cherries and (optional) Cherry Brandy and boil 2-3 minutes, stirring, until sauce is thick and translucent. Drain the cherries from the sauce and hold both aside until ready to use.
For Cake Layers
Preheat oven to 350°F
- Line the bottoms of 3 - 8 inch round cake pans with parchment. Grease and flour the bottom and sides.
- Sift all dry ingredients together.
- In mixing bowl, cream the butter and sugar 2 minutes on medium speed. Add the eggs and vanilla and beat 1 minute.
- Stir in the dry ingredients alternately with the buttermilk, ending with the flour mixture
- Pour batter evenly among the cake pans and bake for 20- 22 minutes or until a tooth pick inserted in center comes out clean.
- Cool and remove the layers from pans.
- To assemble: Prick the top of the two bottom layers with a toothpick, fork or skewer and brush cherry sauce over the layers. Sandwich the 2 bottom layers with a ¼” thick spread of whipped cream. Sandwich the second and top layer with the same whipped cream; then, scatter cherries over the layer, as well. Spread remaining whipped cream over the top and sides.
- Garnish with shaved chocolate, if desired, and decorate with any remaining whipped cream and cherries.
For the Stabilized Whipped Cream
In a small pan or microwaveable bowl, combine gelatin and cold water and allow gelatin to bloom
Heat just until the gelatin melts and dissolves; then, set aside
Whip the cream in a chilled bowl with chilled beaters until soft peaks form. Add the sugar and reserved gelatin and beat until stiff, Refrigerate until ready to use.
Either tart or sweet cherries can be used in this recipe but the tart Montmorency cherry is most traditional
Maraschino or glacé cherries can be used for garnish, as well.
Buttermilk can be made by adding 1 tablespoon, plus 1 teaspoon white vinegar to a scant 1 ½ cups of milk