Things You'll Need:
- 1 dark chocolate cake mix ¼ cup plus 1 tsp. (divided) cherry brandy or Schwarzwaelder Kirschwasser 2 -- 20 ounce cans of unsweetened, tart cherries 1 cup sugar ¼ cup cornstarch 1 tsp. vanilla extract 1 cup heavy whipping cream ½ cup powdered sugar ½ tsp. vanilla extract 1/8 tsp. salt 1 ounce semi-sweet chocolate
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Step 1
Bake the cake according to the package directions for two 9-inch layers. While the cake is baking, place a large mixing bowl and a pair of beaters for an electric mixer into the refrigerator to chill.
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Step 2
Allow the cakes to cool in their pans on wire racks for 10 minutes. Then use a knife to loosen the edges and gently remove the cakes from the pans. Return the cakes to the wire racks and allow them to cool completely.
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Step 3
Use a long serrated knife to cut each cake in half lengthwise once they have completely cooled, creating four equal layers. Sprinkle each layer with cherry brandy. Sweep up any cake crumbs and set aside in a small bowl.
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Step 4
Drain the cherries, saving ½ cup of the liquid. In a heavy saucepan, combine the cherries, the liquid, sugar and cornstarch, stirring until well blended. Cook the cherry mixture over low heat, stirring continuously, until thick and bubbly. Remove from heat and add 1 teaspoon of vanilla extract. Set mixture aside to cool.
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Step 5
Remove the bowl and the beaters from the refrigerator. Beat the cream on medium speed until it begins to thicken. Add vanilla, cherry brandy and salt. Turn the mixer up to high and whip the cream, gradually adding the powdered sugar until stiff peaks begin to form. Set aside 1 cup of whipped cream.
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Step 6
Assemble the cake. Place one layer in the center of a large plate. Cover with a 1/3 of the whipped cream and then cover the whipped cream with cherries. Repeat with the remaining layers, topping each layer with whipped cream and cherries. Use the reserved whipped cream to frost the sides of the cake, spooning any remaining cherries onto the top.
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Step 7
Create chocolate curls by running a vegetable peeler along the thin edge of a square of semi-sweet chocolate. Combine with reserved cake crumbs. Press chocolate gently into the sides of the cake and sprinkle over the top.
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Step 8
Store the cake in the refrigerator until time to serve.
