Blame it on the Chocolate Covered Cherries!
I’ve never had to wait so long to eat a cake!
But this Chocolate Covered Cherry Cake is definitely worth the wait!
Since it takes at least four weeks for the centers to turn to liquid!
Some planning ahead was in order so I started this project the first week of January!
But once my chocolate covered cherries transformed into the liquid cherry cordials, this cake came together just in time for Valentine’s Day!
Click here for the chocolate covered cherries recipe!
Layers of chocolate cake and cherry cake layers with ganache and cherry buttercream filling
No affiliation with any product or company linked below, solely for visual reference
Cake Pan Sizes:
Lately I have been in the habit of making 6 inch cake layers rather than the 7″ cakes you normally see me make.
For those with only 8″ cake pans you will simply divide the batter between 2 pans and have a 4 layer cake and not a 5 layer cake like I have here.
Whatever size pans you have simply fill the batter half full for perfect layers and no need to adjust bake temperature
Although baking time may be less since the batter could be thinner in larger diameter pans
Notes for Success:
Since Maraschino Cherries are a blaspheme to nature and would not be considered vegan due to the ingredients list
In my wise old age I prefer to use a more naturally processed maraschino cherry from Chukar Cherries
Don’t forget, if you are making the homemade cherry cordials~ you will need a high quality chocolate coverture
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
Chocolate Covered Cherry Cake
Layers of chocolate cake and cherry cake layers with ganache and cherry buttercream filling! The chocoalte covered cherries are optional but if you do plan to make them be sure to start weeks ahead of time! See video for more explanation!
Ingredients
For the Cherry Cake:
- ¾ cup Plant Milk 188ml
- 9 Tbs Vegetable Oil 135ml
- ⅓ cup Maraschino Cherry Juice 80ml
- ¼ cup Maraschino Cherries 50g
- 1 teaspoon Vanilla Extract 5ml
- 1¾ cup All Purpose Flour 218g
- 1½ teaspoons Egg Replacer
- ¾ cup Granulated Sugar 150g
- 3 teaspoon Baking Powder
- ½ teaspoon Salt
For the icings and fillings
Instructions
-
If you are making the cherry cordials be sure to start those about 1 month ahead!! *see video for more
-
Preheat the oven to 350°F & Grease & parchment line your 2- 6″ cake pans
-
First prepare the cherry cake layers by combining all of the ingredients listed into a large mixing bowl & whisk by hand
-
Divide the batter evenly between your 2- 6″ pans & bake in the preheated oven for approximately 30 minutes, or when they are springy to the touch when you gently press the centers
-
Cool the cakes in the pans until you can safely touch them, then flip the layers onto a cooling rack to cool the rest of the way
-
Wash & re-grease & parchment line the cake pans (now you will need 3) & prepare the chocolate cake as per the instructions on that recipe post. *Be careful of your math & measuring since you only need HALF RECIPE
-
While the cakes are baking/cooling prepare the buttercream recipe as per the instructions on that recipe post & then divide it into 2 bowls,
-
In one bowl you will only need about 1¾ cups & the rest of the buttercream will get some of the ganache to make it chocolate buttercream later
-
In the smaller portion you will add 2 teaspoons of cherry extract & some food color to make it pink.
-
Next prepare the ganache recipe according to the instructions on that page and once it is completely cool, but not set to firm, add about ¼ cup into the reserved buttercream to make it chocolate.
-
Once all of your recipes are prepared you can build the cake as shown in the video
Video
Notes
Storage Chocolate covered cherry cake can stay at room temperature since nothing is perishable, however a cake of this stature would do better refrigerated since if it gets too warm it will droop especially after slicing & it may fall over.
