- ½ cup butter, softened
- 11/4 cup sugar
- 2 eggs
- 1 ½ cup all purpose flour
- ½ unsweetened cocoa power, natural
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
Ingredients for filling
- ¼ cup cherry, randy
- 2 cans cherry pie filling
- 3 cups heavy whipping cream, chilled
- ¼ cup confectioner’s sugar
- Milk chocolate curls or shavings, for garnish
- Cherries or sweet cherries, for garnish, optional
Preheat oven to 350 deg F.
Cover the cake pan with greaseproof or other non-stick paper. In an electric mixer, beat the softened butter with sugar until white and fluffy. Add one egg at a time, folding the mixture in well. Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.
Transfer to a cake pan and bake at 350 degrees just until set in the middle and only a few moist crumbs on it. Do not over bake. When the cake cools down, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.
Drain cherry pie filling in a colander to remove most of the thickened juices.
Beat the whipping cream with confectioner’s sugar until it thickens. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.
Sprinkle each layer of the cake with cherry. Place one cake layer on a serving plate.
Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream. Add the second cake layer. Spread one fifth of the whipped cream on the second layer and the remaining cherry on top. Add the third cake layer. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and on top of the cake.