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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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One taste and you'll agree this spectacular dessert is worth the effort. Ingredients:
2 squares (1 ounce each) unsweetened chocolate |
1/3 cup vegetable oil |
2 eggs, separated |
1-1/2 cups sugar, divided |
1-3/4 cups cake flour |
1 teaspoon salt |
3/4 teaspoon baking soda |
1 cup milk |
cream filling |
6 tablespoons butter (no substitutes), softened |
4 cups confectioners' sugar |
1-1/2 teaspoons vanilla extract |
4 to 5 tablespoons half-and-half cream |
cherry filling |
1 can (14-1/2 ounces) pitted tart cherries |
2 tablespoons cornstarch |
3/4 cup sugar |
1/4 teaspoon almond extract |
6 drops red food coloring |
chocolate filling |
1 cup whipping cream |
1/4 cup chocolate syrup |
1 teaspoon vanilla extract |
frosting |
2 cups whipping cream |
2 tablespoons sugar |
1 teaspoon vanilla extract |
chocolate curls, maraschino cherries and fresh mint |
Directions:
1. In a microwave-safe bowl, melt chocolate; stir until smooth. Cool slightly. In a large mixing bowl, combine the oil, egg yolks, 1 cup sugar and melted chocolate; beat well. Combine flour, salt and baking soda; add to chocolate mixture alternately with milk. In a small mixing bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff. Fold into batter.
2. Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. In a mixing bowl, beat cream filling ingredients; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely. In a mixing bowl, beat cream, sugar and vanilla until soft peaks form. Cover and refrigerate.
4. To assemble, split each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake.
5. Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling. Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator.
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