OLD FASHIONED CHOCOLATE CAKE WITH MARASCHINO CHERRY FILLING

By cecelia26_

Ingredients

• Glossy Chocolate Icing:
• 3 cups all-purpose flour
• 2 cups sugar*
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda*
• dash of salt
• 2 cups hot water*
• 3/4 cup vegetable oil
• 2 tablespoons distilled white vinegar
• 1 tablespoon instant coffee granules (I substituted 1 teaspoon chocolate extract)
• 1 tablespoon vanilla extract
• Maraschino Cherry Filling
• 1 (10 oz.) jar maraschino cherries, chopped
• 1/2 cup maraschino cherry liquid
• 2 tablespoons corn starch
• 1/3 cup sugar
• 1 tablespoon butter
• 1 stick unsalted butter (8 tablespoons)
• 1 1/2 cups sugar
• 1 1/4 cups unsweetened cocoa powder
• dash of salt
• 1 1/4 cups heavy whipping cream
• 1/4 cup sour cream
• 1 teaspoon instant coffee granules
• 2 teaspoons vanilla extract

Details

Adapted from barbarabakes.com

Preparation

Step 1

Preheat oven to 350º with rack in the center. Spray two 9x2 inch round cake pans with non-stick spray.
Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. (Don't use a mixer.)
Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined, a few lumps are OK. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto the rack.. Leave cakes upside down (this flattens domed cakes) to cool completely.


Maraschino Cherry Filling
In small saucepan combine sugar and corn starch. Gradually add in cherry liquid, stirring to dissolve sugar. Stir in cherries. Cook over medium high heat until mixture comes to a boil and thickens. Remove from heat and stir in butter. Cool completely before using.


Glossy Chocolate Icing:
Melt butter in a large saucepan over medium heat.
Stir in sugar, cocoa, and salt. (Mixture will be thick and grainy.)
Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6 - 8 minutes. Do not boil.
Remove from heat, add vanilla. Cool icing at room temperature until spreadable 2 - 3 hours.
Icing may be chilled until completely cold, then warmed gently in microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval.