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Food Porn – BHG Chocolate Cherry Stack Cake

As I’ve previously mentioned, I do not love to cook. It’s not all that often that I cook outside of my “zone of comfort”. It’s even less often that I see a recipe that looks so good that I actually consider making it. My daughter informed me that Better Homes And Gardens had posted a fresh batch of yummy dessert recipes and that I should take a look. Knowing I love chocolate and cherries, she pointed me to this one in particular after warning me that it was food porn.

bhg chocolate cherry stack cake

CHOCOLATE CHERRY STACK CAKE

Ingredients

  • 3/4 cup plus 1 tsp. all-purpose flour
  • 1/3 cup plus 1 tsp. unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/3 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup sour cream
  • 1 Recipe Cherry or Chocolate Frosting, recipe below
  • 1 Recipe Chocolate-Dipped Cherries, recipe below (optional)

Directions

1. Preheat the oven to 350 degrees F. Grease two 6×2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.

2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.

3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.

4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.

5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.

6. Cherry Frosting: In chilled large mixing bowl combine one 8-ounce carton sour cream. 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.

7. Chocolate Frosting: In a chilled large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.

8. Chocolate-Dipped Cherries: Drain 16 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening. Cook on 50 percent power (medium) 1-1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.

Perhaps before attempting to make this luscious looking cake I ought to check out the tips on baking basics.

6 thoughts on “Food Porn – BHG Chocolate Cherry Stack Cake

  1. Um can someone tell me what to do with the chocolate sour cream powdered sugar glop I am now stuck with? Did everything I know of and never became anything I could put on a cake.

  2. Well, I do like to bake (more than cook anything else) and that looks spectacular! Yummy! I bet my 4 year old daughter would love to help too! :o)

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