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Instant Chocolate Cherry Cake Recipe
|Chocolate cherry filling||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Chocolate||8 Ounce, bittersweet or semisweet (Finely Chopped)|
Serving size: Complete recipe
Calories 2826 Calories from Fat 1618
% Daily Value*
Total Fat 180 g276.9%
Saturated Fat 112.1 g560.7%
Trans Fat 0 g
Cholesterol 331.4 mg
Sodium 172 mg7.2%
Total Carbohydrates 304 g101.3%
Dietary Fiber 18.8 g75.1%
Sugars 260.8 g
Protein 16 g31.5%
Vitamin A Vitamin C
Calcium 42.1% Iron 39.4%
*Based on a 2000 Calorie diet
Also, cut heavy cardboard into a 3 3/4- by 10-inch rectangle.
With 2 wide spatulas, carefully lift 1 cake layer onto cardboard and set on a metal rack.
Gently spread evenly with 1/3 of filling to within 1/4 inch of edges.
Top with second layer, aligning with first; spread with 1/2 remaining filling.
Top with third layer; spread with remaining filling.
Top with last layer.
Cover and chill until filling is firm, at least 1 hour.
In a 1- to P/2-quart pan, bring cream to boil over high heat.
Remove from heat and stir in chocolate until melted; let cool 10 minutes.
Place cake on a rack set in a rimmed pan.
Starting at 1 end and working steadily toward the other, cover cake completely with warm chocolate in a slow, even, single pour.
Let cake stand at room temperature until glaze is set, at least 1 hour.
With 2 spatulas, transfer cake on cardboard to platter; serve.
If made ahead, chill cake until firm, then cover airtight with a foil tent (do not touch cake); chill up until next day.
Cut cake into 3/4-inch-thick slices; wipe knife between cuts.