Decadent Chocolate Cherry Cake Stacks
Dark Chocolate Cake
• 1 ¾ cup flour
• 2 cups Pioneer granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup coffee
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
Preheat oven to 350°F. Grease and flour 11×15 sheet cake pan.
Combine all dry ingredients. Add eggs, coffee, buttermilk, oil, and vanilla. Beat for 2 minutes on medium speed. Pour into prepared pan. Bake for 25 – 30 minutes.
Chocolate Cream Filling
• 4 ounces cream cheese, softened
• ½ cup milk, divided
• 1 cup dark chocolate chips
• 2 ½ cups whipped cream
Beat cream cheese until smooth. Add ¼ cup milk and continue beating. Meanwhile, add remaining ¼ cup milk to chocolate chips. Heat on high for 1 minute in microwave. Stir until smooth. Slowly add chocolate mixture to cream cheese mixture. Beat on low speed until fully blended. Fold in whipped cream. Chill.
• 3 cups cherry pie filling
Choose tall clear glasses/jars for dessert. Cut cake into circles slightly small than container. Place cake circle in bottom of glass, pipe chocolate cream on top of cake, spoon layer of cherries on top of chocolate cream. Repeat layers ending with cherries. Garnish with whipped cream.
Lisa Bly, Eaton Rapids MI