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Home Dish Chocolate Cakes with Cherry Cream Filling

Chocolate Cakes with Cherry Cream Filling

Introduce

Chef :

fenway

Chocolate Cakes with Cherry Cream Filling

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.!

Ingredient

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

large eggs

1 1/4 cup

sour cream

1 cup

canola oil

1 tsp

vanilla extract

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

16 oz

chopped good quality white chocolate

1 1/2 cup

heavy whipping cream

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

1 3/4 oz

pearl,decorating candies

Cooking instructions

* Step 1

MAKE CAKES

* Step 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.

* Step 3

In a medium bowl whisk coffee and cocoa powder until smooth

* Step 4

In another bowl combine flour, salt and baking soda

* Step 5

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

* Step 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

* Step 7

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

* Step 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

* Step 9

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

* Step 10

MAKE CHERRY CREAM FILLING

* Step 11

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

* Step 12

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

* Step 13

Beat in room temperature gelatin, refrigerate while preparing cakes

* Step 14

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

* Step 15

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

* Step 16

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

* Step 17

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

* Step 18

MAKE GLAZE

* Step 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