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Chocolate Cherry Cake Recipe
|Devil's food cake mix||18 1⁄2 Ounce (1 Package)|
|Canned pitted dark sweet cherries in light syrup kirsch||16 Ounce (1 Can)|
|Semi-sweet chocolate square||4 Ounce (Four 1 Ounce Squares)|
|Heavy cream||2 Cup (32 tbs)|
|Maraschino cherries||1 Cup (16 tbs) (For Garnish)|
Serving size: Complete recipe
Calories 4488 Calories from Fat 2034
% Daily Value*
Total Fat 230 g354.3%
Saturated Fat 126.2 g631%
Trans Fat 10.3 g
Cholesterol 657.6 mg
Sodium 4826.9 mg201.1%
Total Carbohydrates 586 g195.2%
Dietary Fiber 25.4 g101.4%
Sugars 381.5 g
Protein 44 g88.6%
Vitamin A 163.9% Vitamin C 32%
Calcium 43.6% Iron 70.2%
*Based on a 2000 Calorie diet
2. Meanwhile, drain cherries and reserve 2 tablespoons syrup; cut each cherry in half. In medium-sized bowl, stir reserved syrup, cherries, and 3 tablespoons kirsch; set aside.
3. From chocolate squares, with vegetable peeler, shave some chocolate curls and reserve for garnish. Coarsely grate remaining chocolate to decorate side of cake.
4. When cake is cool, with serrated knife, carefully cut cake horizontally into 2 layers. Place 1 cake layer on plate. With fork, prick top of cake layers; spoon all liquid from cherry mixture in bowl over layers.
5. In small bowl, with mixer at medium speed, beat heavy or whipping cream, sugar, and 1 tablespoon kirsch until soft peaks form. Spread cake layer on plate with 1 1/2 cups whipped cream. Spoon cherries onto cream; top with remaining cake layer. Frost side and top of cake with about 2 cups whipped cream. With hand,
gently press grated chocolate onto side of cake.
Spoon remaining whipped cream into decorat-. ing bag with rosette tube; pipe border around top of cake. Top cake with Maraschino cherries and chocolate curls. Keep cake refrigerated.