To make this cake, first you have to go to the store….unless of course you actually drink buttermilk. I for one, cannot imagine anyone drinking buttermilk. Also….I don’t understand why to get buttermilk you have to buy a whole quart when all you need is 2/3 cups….Why doesn’t it come in those cute little pint containers like whipping cream???
While you are at the store, you might as well get a bunch of other stuff….including a bottle of Champaign which will definitely be of use at some point during this process.
Notice that there are four separate things you have to make…the cake, the chocolate buttercream frosting, the cherry filling, and the whipped cream icing. This why having a bottle of Champaign is very important. You will need some before this is finished. Now I intended to make this cake in stages….like making the cake part one day and finishing up the next. Of course, that didn’t happen so I spent most of Bubba’s birthday working on this project..
Start by making the Fudge Cake (see below)
You will need:
1 Cup butter
2 Cups sugar
4 eggs
2 Cups sifted all=purpose flour
¼ teaspoon salt
1 ½ teaspoons baking soda
2/3 cup buttermilk
1 teaspoon vanilla
3 ounces unsweetened chocolate, grated
Preheat oven to 325 degrees. Grease and flour three 9-inch cake pans.
Cream the butter and sugar.
Add eggs one at a time and beat well after each addition.
After the last egg is added, beat one minute or until the mixture is light and fluffy.
Sift flour with salt.
Mix baking soda with the buttermilk and add alternately with flour to the creamed mixture.
Add vanilla.
Melt the chocolate in 2/3 cup boiling water, stir until smooth.
Blend the chocolate into the cake mixture.
Pour into prepared pans and open bottle of Champaign. Bake layers at 325 degrees for 30 to 35 minutes, or until cake tests done. Cool 10 minutes in pans, then turn out on racks to finish cooling.
Make the Chocolate Butter Cream Frosting
(2 cups)
8 tablespoons butter
4 Cups sifted confectioner’s sugar
2 large egg whites or 4 small egg whites, unbeaten
1 teaspoon vanilla
3 ounces semi-sweet chocolate, melted
Cream butter; add sugar, egg whites, and vanilla.
Add chocolate and continue beating until smooth.
Now it is time to finish the cake…..
Best to have some more Champaign before starting on this……
You will need:
1 can (17 ounces) pitted dark sweet cherries
2 tablespoons cornstarch
3 cups whipping cream
½ Cup confectioner’s sugar
1/3 cup kirsch, divided
Drain liquid from cherries into small saucepan, reserve cherries. Bring liquid to a boil. Mix cornstarch with ¼ cup water and stir into juice.. Cook until clear.
Add cherries; cool.
Whip cream until soft peaks form. Sprinkle sugar over cream and continue beating until firm peaks form on beater when lifted from bowl.
Pour in ¼ cup kirsch a little at a time, beating only until it is taken up by the cream.
Place one layer of cake on large cake plate.
Use plain ½ - inch tube or plain nozzle of cookie press to form 3 rings of Chocolate Butter Cream Frosting on bottom layer leaving about 1 ½ inches between rings. Chill.
Fill in between rings with cherries. Place second layer gently on top of cherries.
Prick top all over with fork, sprinkle lightly with kirsch, and spread it with 1 inch of whipped cream.
Put top layer on gently. Spread sides and top with remaining whipped cream. Decorate as desired….
Refrigerate until serving time. Finish off the Champaign.
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