Chocolate Cake With Cherry Filling Recipe
Photo source: Grandmother's Kitchen
This chocolate cake recipe makes a delicious moist homemade chocolate cake, filled with your own fresh cherry compote and topped with buttercream frosting and chocolate shavings.
1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups granulated sugar
2 cups all purpose flour
1/2 teaspoon salt
Cherry Compote Filling
1 cup fresh cherries, washed and pitted
1/2 cup water
1 Tablespoon honey
1 Tablespoon cornstarch
1/4 teaspoon of vanilla extract
1 cup (2 sticks) butter, at room temperature
3-4 cups confectioners' sugar, SIFTED
1/4 teaspoon salt
1 Tablespoon vanilla extract
Up to 4 tablespoons milk or heavy cream
2 ounce block of chocolate
Preheat you oven to 350ºF.
Line (2) 9-inch square cake pans with parchment paper and grease. Set aside.
In a sauce pan over low heat, combine butter, cocoa and water. Stir constantly until the butter has melted and the mixture is smooth. Remove from heat and allow to cool.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the buttermilk, eggs, baking soda and vanilla, until smooth.
Add the melted butter mixture to the buttermilk mixture and beat until well blended and smooth.
In a separate medium bowl, combine the sugar, flour and salt, mix well.
Gradually add the dry ingredients to the buttermilk mixture and beat until well combined.
Carefully pour the batter evenly between the two cake pans.
Bake for 20-25 minutes or until a cake tester inserted into the centre of the cake comes out clean.
Allow the cakes to cool for 10 minutes before removing them from the pans.
Remove cakes from the pans, remove the parchment paper and cool completely before icing.
Cherry Compote Filling
Wash and pit the cherries and cut them in halves.
Put the cherries, water, honey, cornstarch and vanilla into a small saucepan and stir together.
Heat over medium heat and cook stirring constantly until the mixture is bubbly and thickened.
Remove from the heat and stir, mashing the cherries while stirring.
Set aside to cool before you use as cake filling.
In a mixing bowl, use an electric mixer to beat butter for a few minutes on medium speed.
Add 3 cups of confectioners' sugar and beat on low speed until the sugar is incorporated into the butter.
Increase mixer speed to medium and add the pure vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes.
If your frosting needs a more stiff consistency, add the remaining confectioners' sugar.
If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
Place the first layer of cake onto the cake plate.
Spoon the cherry compote onto the cake.
Place the second layer of cake on top.
Frost the tops and sides.
Using a grater, grate the chocolate block and sprinkle on top of the cake.