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Prep time:
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Servings: 10


Cost per serving $1.85 view details
  • For the Cake:
  • 8 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup plus 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • ½ cup melted butter
  • 1/8 teaspoon salt
  • For the filling:
  • 2 cups sugar
  • 1 cup water
  • 2 (15-ounce) cans dark sweet pitted cherries in heavy syrup
  • 2 tablespoons cornstarch
  • For the Frosting and Garnish:
  • 1 pound confectioners' sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 stick butter, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/3 cup boiling water
  • 1 1/2 cups heavy cream
  • 2 teaspoons sugar
  • 3 ounces semisweet chocolate, shaved


  1. Preheat the oven to 350 degrees F. With an electric mixer fitted with a wire whip, beat the eggs, vanilla and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. Sift the flour, cocoa, and salt into a small mixing bowl. Add the flour mixture and the melted butter to the egg mixture and gently fold with a spatula thoroughly until smooth. Add the vanilla and mix gently. Grease 2 8" round pans with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 25- 30 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
  2. For the filling: Combine the sugar and water in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, and cook for 2 minutes. Remove from the heat and let cool completely. In another saucepan over medium heat, bring the cherries to a boil in their syrup. In a small bowl, dissolve the cornstarch in the cherry mixture. Whisk until it thickens, about 2 minutes. Remove from the heat and cool completely.
  3. Assemble the cake: Using a serrated knife, carefully cut each cake horizontally in half to make 4 layers. Brush the tops of all the layers with equal amounts of the sugar syrup. (You will not need all of the syrup.) Let the liquid soak into the layers for about 30 minutes. Place the bottom layer on a large cake plate. Spread 1 cup of the filling evenly over this layer, then top with a second layer of cake. Spread 1 cup of the filling evenly over it. Repeat the same process with the third layer and another cup of the filling. Top with the fourth layer.
  4. To Finish: Sift together the confectioners' sugar and cocoa powder into a medium size bowl. Add the butter and mix with an electric mixer until incorporated. Add 1 teaspoon of the vanilla and the boiling water and mix until smooth. Let cool. Combine the cream, the remaining 1/2 teaspoon vanilla, and the sugar in a medium-size mixing bowl and, using an electric mixer, whip until soft peaks form. Ice the sides and top of the cake evenly with the chocolate frosting. Spoon the whipped cream over the top of the cake and sprinkle with the chocolate shavings. Slice and serve the cake.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 319g
Recipe makes 10 servings
Calories 887  
Calories from Fat 302 34%
Total Fat 34.51g 43%
Saturated Fat 19.81g 79%
Trans Fat 0.0g  
Cholesterol 240mg 80%
Sodium 228mg 10%
Potassium 259mg 7%
Total Carbs 141.94g 38%
Dietary Fiber 4.9g 16%
Sugars 119.14g 79%
Protein 10.0g 16%


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