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Ingredients
- 2 cups sugar
- 2 cups all-purpose flour
- 3 ⁄4 cup natural unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs, lightly beaten
- 1 ⁄2 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup whole buttermilk
- 1 cup hot water
- 1 cup cherry preserves, such as Bonne Maman
- 2 tablespoons cherry-flavored brandy
- Buttermilk Whipped Cream (recipe follows)
- Garnish: Chocolate Trees (recipe follows)
- 3 cups heavy whipping cream
- 1 1⁄2 cups whole buttermilk
- 2 ⁄3 cup sugar
- 1 (12-ounce) package semisweet chocolate morsels
Details
Servings 1
Adapted from tasteofthesouthmagazine.com
Preparation
Step 1
Preheat oven to 350°. Spray 2 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside.
In a large bowl, whisk together sugar, flour, cocoa powder, salt, baking powder, and baking soda. Form a well in center of dry ingredients; stir in eggs, canola oil, vanilla, and buttermilk until combined. Stir in 1 cup hot water. Divide batter evenly among prepared pans.
Bake until a wooden pick inserted in center comes out clean, approximately 30 minutes. Let cool in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.
Cut each cake layer in half to create 4 layers. In a small bowl, combine preserves and brandy. Place 1 cake layer on a cake stand; top with approximately 1⁄3 cup preserves mixture. Gently spread approximately 11⁄2 cups Buttermilk Whipped Cream over preserves. Repeat procedure twice; top with remaining cake layer. Spread remaining Buttermilk Whipped Cream on top and sides of cake. Garnish with Chocolate Trees, if desired. Store, covered, in refrigerator up to 2 days.
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