This cake is super moist and very chocolatey!
Makes 1 (2-layer) cake
2 cups all-purpose flour
2 cups sugar
¾ cup cocoa powder (I like extra-dark.)
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
¼ cup dark coffee (cold)
¾ cup milk (can be almond or soy)
½ cup vegetable oil
2 large eggs, lightly whisked
1 cup boiling water
Preheat oven to 350°F.
Butter and flour 2 (9-inch) round cake pans.
Place dry ingredients in the bowl of a stand mixer. Mix gently with paddle attachment to combine. Add coffee, milk, oil and eggs and mix on medium speed until well combined.
Reduce speed, add boiling water and mix well.
Divide batter evenly between the 2 pans and place in oven to cook for 30 minutes.
Check with a toothpick or cake tester and add another 3–5 minutes if necessary.
Remove from oven and allow to cool for 10 minutes in the pans on top of a cooling rack. Gently turn cakes out of the pans and cool completely.
Cakes may be tightly wrapped in plastic and stored in the fridge for a day or 2, or frozen.
2 jars Bada Bing Cherries (from Stonewall Kitchen, available at Now You’re Cooking)
1 tablespoon cornstarch
Strain juice from cherries, setting aside approximately ¼ cup. Heat remaining cherry juice over low heat. When it begins to simmer, whisk in the cornstarch and reserved cherry juice. Cook on low until it thickens slightly. Remove stems and pits and roughly chop the cherries. Add to thickened cherry juice and set aside to cool.
Whipped Cream Frosting
1 pint heavy cream
2 tablespoons powdered sugar
2 tablespoons kirsch
Begin whipping cream; slowly add in the powdered sugar, followed by the kirsch. Whip until soft peaks form.
Assemble the Cake
Place cooled cakes on a plate or cake stand. Spread the cherry mixture over the top. Add the second layer of cake. Cover both layers with whipped cream. Add additional cherries on top for garnish. These can be fresh if you’d like! Add chocolate shavings if you’re feeling really fancy.
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Now You're Cooking is planning to showcase this demo as part of their weekly Facebook Live cooking demo on Thursday, December 9, at 5pm. You're invited!