- 8 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 2 eggs
- 6 1/2 ounces semisweet dark chocolate, melted and cooled
- 2 cups self-rising flour
- 2 tablespoons unsweetened cocoa power
- 1 teaspoon baking powder
- 1 cup milk
- 1 3/4 ounces semisweet dark chocolate, coarsely chopped
- For the Filling:
- 1/4 cup kirsch
- 1/4 cup cherry jam or jelly
- 3 cups, heavy cream, whipped
- One 12-15 ounce jar pitted sour (black) cherries, drained
- 5 ounces semisweet dark chocolate, melted
FOR THE CAKE:
Preheat the oven to 350 degrees F. Butter a 10-inch round cake pan and line with parchment paper.
Beat the butter and sugar until creamy. Add the eggs, one at a time, beating well after each addition.
Stir in the chocolate. Sift together the flour, cocoa and baking powder and fold into the butter mixture alternately with the milk and chopped chocolate.
Pour the batter into the prepared pan and bake for 55-60 minutes, until a skewer inserted in the middle comes out clean. Remove from the oven and turn out onto a wire rack to cool. When cool, cut the cake horizontally into 3 layers.
FOR THE FILLING:
Brush one side of each layer with a little of the kirsch. Spread the bottom layer with half of the jelly or jam, some of the whipped cream, and one-third of the cherries. Top with the second layer and repeat with the remaining jelly, some of the cream and one-third of the cherries. Top with the remaining layer and spread the sides and top of the cake with the remaining cream. Decorate with the remaining cherries and drizzle with the melted chocolate.
Refrigerate until ready to serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
601 calories; 41g total fat; 139mg cholesterol; 279mg sodium; 57g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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