Chocolate Cakes with Cherry Cream Filling

Name: Chocolate Cakes with Cherry Cream Filling
Cuisine: American
Ingredients: 1 1/4 cup hot coffee; 1 cup unsweetened cocoa powder; 2 1/2 cup all-purpose flour; 1 tsp salt; 2 1/2 tsp baking soda; 2 cup granulated sugar; 3 large eggs; 1 1/4 cup sour cream; 1 cup canola oil; 1 tsp vanilla extract; 1 3 ounce box of cherry jello; 3/4 cup boiling water; 1 1/4 cup neavy whipping cream; 1 tbsp maraschino cherry juice, from the jar of cherries; 1 tsp vanilla extract; 16 oz chopped good quality white chocolate; 1 1/2 cup heavy whipping cream; maraschino cherrys. You will need 6 if making tiered cakes. You will need 18 for cupcakes; 4 to 6 ounces semi sweet hocolate, chopped of chips. Use the 4 ounces,for the tiered cakes. Use 6 ounces for the cupcakes; 1/2 cup colored sprinkles for cupcakes; pink ecorating icing; 1 3/4 oz pearl,decorating candies

fenway @Fenway

These cakes can be made in molds such as shown here in the cover photo or can be made into cupcakes which are described in the direction steps and shown finished in direction step#25. The cakes make a nice Valentine or Christmas cake in the pink but any flavor filling and color for decorating can make them festive for any occasion.!

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Ingredients

CHOCOLATE CAKE
1 1/4 cuphot coffee
1 cupunsweetened cocoa powder
2 1/2 cupall-purpose flour
1 tspsalt
2 1/2 tspbaking soda
2 cupgranulated sugar
3large eggs
1 1/4 cupsour cream
1 cupcanola oil
1 tspvanilla extract
CHERRY CREAM FILLING
13 ounce box of cherry jello
3/4 cupboiling water
1 1/4 cupneavy whipping cream
1 tbspmaraschino cherry juice, from the jar of cherries
1 tspvanilla extract
WHITE CHOCOLATE GLAZE
16 ozchopped good quality white chocolate
1 1/2 cupheavy whipping cream
CHOCOLATE COVERED CHERRIES
maraschino cherrys. You will need 6 if making tiered cakes. You will need 18 for cupcakes
4to 6 ounces semi sweet hocolate, chopped of chips. Use the 4 ounces,for the tiered cakes. Use 6 ounces for the cupcakes
GARNISHES
1/2 cupcolored sprinkles for cupcakes
pink ecorating icing
1 3/4 ozpearl,decorating candies

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Steps

1

MAKE CAKES
2

Preheat oven to 350. Spray cake molds with non stick spray. I used the tiered molds shown below. I also made large cupcakes with this recipe. It will make 18 large cupcakes if you prefer them. Line cupcake tins with foil or paper liners.
3

In a medium bowl whisk coffee and cocoa powder until smooth
4

In another bowl combine flour, salt and baking soda
5

In a third large bowl beat eggs and sugar until smooth and light
6

Add flour all at once, stir just until combined , stir in sour cream then oil until combined. Finally add coffee/cocoa mixture and stir until smooth
7

Fill tiered cake molds to bottom of top tier. For cupcakes fill cups 2/3 full
8

Bake about 22 to 26 minutes for tiered cakes until a long skewer comes out clean. Cook cupcakes 22 to 24 minutes until toothpick comes out clean. Rotate pans of both cakes for even cooking halfway through
9

Cool tiered cakes completely in pans before turning out. Cool.cupcakes 10 minutes then cool on wire racks
10

MAKE CHERRY CREAM FILLING
11

Dissolve jello in boiling water, add cherry juice. Cool to room temperature, do not let it set up
12

Meanwhile whip cream to soft peaks, add vanilla, beat until.firm peaks
13

Beat in room temperature gelatin, refrigerate while preparing cakes
14

For tired cakes cut a long come in bottom of cake, resting cake upside down in a small glass.
15

Pipe or spoon filling into cake cover with cut cake pieces. Chill overnight in glass to set filling.
16

For cupcakes, cut a cone of cake from the top.center
17

Pipe or spoon filIng into cupcake, cover with cut cake piece and chill overnight
18

MAKE GLAZE
19

Have chopped chocolate in large bowl. Heat chocolate in microwave or stovetop until just hot, pour over chocolate let sit ·1 minute then stir until smooth. Let cool to thicken slightly about 1 hour. It should still be able to.pour
20

Ladle over tiered cakes to cover ,chill until set
21

Spoon glaze on top of cupcakes and add sprinkles to them now while glaze is not set so they stick.
22

MAKE CHOCOLATE COVERED CHERRIES
23

Dry cheerys with paper towels.
24

Dip each cherry in chocolate, place on foil lined plate and chill until set
25

Decorate tiered cakes with decorators icing and pearl candy. Top with chocolate covered cherry
26

Top cupcakes with chocolate covered cherrys ( the sprinkles were added with wet glaze )
27

Keep in refrigerator

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Cooksnaps

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fenway @Fenway

on February 05, 2015 22:37

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.