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Chocolate Cakes with Cherry Cream Filling
Chocolate Cakes with Cherry Cream Filling

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We hope you got insight from reading it, now let’s go back to chocolate cakes with cherry cream filling recipe. You can have chocolate cakes with cherry cream filling using 27 ingredients and 27 steps. Here is how you do that.

The ingredients needed to make Chocolate Cakes with Cherry Cream Filling:
  1. Use CHOCOLATE CAKE
  2. Provide 1 1/4 cup hot coffee
  3. You need 1 cup unsweetened cocoa powder
  4. You need 2 1/2 cup all-purpose flour
  5. Use 1 tsp salt
  6. Provide 2 1/2 tsp baking soda
  7. Prepare 2 cup granulated sugar
  8. Provide 3 large eggs
  9. Use 1 1/4 cup sour cream
  10. Provide 1 cup canola oil
  11. Get 1 tsp vanilla extract
  12. Use CHERRY CREAM FILLING
  13. Get 1 3 ounce box of cherry jello
  14. You need 3/4 cup boiling water
  15. You need 1 1/4 cup neavy whipping cream
  16. Use 1 tbsp maraschino cherry juice, from the jar of cherries
  17. Use 1 tsp vanilla extract
  18. Take WHITE CHOCOLATE GLAZE
  19. Provide 16 oz chopped good quality white chocolate
  20. Prepare 1 1/2 cup heavy whipping cream
  21. Use CHOCOLATE COVERED CHERRIES
  22. You need maraschino cherrys. You will need 6 if making tiered cakes. You will need 18 for cupcakes
  23. Use 4 to 6 ounces semi sweet hocolate, chopped of chips. Use the 4 ounces,for the tiered cakes. Use 6 ounces for the cupcakes
  24. Prepare GARNISHES
  25. Prepare 1/2 cup colored sprinkles for cupcakes
  26. Provide pink ecorating icing
  27. Provide 1 3/4 oz pearl,decorating candies
Steps to make Chocolate Cakes with Cherry Cream Filling:
  1. MAKE CAKES
  2. Preheat oven to 350. Spray cake molds with non stick spray. I used the tiered molds shown below. I also made large cupcakes with this recipe. It will make 18 large cupcakes if you prefer them. Line cupcake tins with foil or paper liners.
  3. In a medium bowl whisk coffee and cocoa powder until smooth
  4. In another bowl combine flour, salt and baking soda
  5. In a third large bowl beat eggs and sugar until smooth and light
  6. Add flour all at once, stir just until combined , stir in sour cream then oil until combined. Finally add coffee/cocoa mixture and stir until smooth
  7. Fill tiered cake molds to bottom of top tier. For cupcakes fill cups 2/3 full
  8. Bake about 22 to 26 minutes for tiered cakes until a long skewer comes out clean. Cook cupcakes 22 to 24 minutes until toothpick comes out clean. Rotate pans of both cakes for even cooking halfway through
  9. Cool tiered cakes completely in pans before turning out. Cool.cupcakes 10 minutes then cool on wire racks
  10. MAKE CHERRY CREAM FILLING
  11. Dissolve jello in boiling water, add cherry juice. Cool to room temperature, do not let it set up
  12. Meanwhile whip cream to soft peaks, add vanilla, beat until.firm peaks
  13. Beat in room temperature gelatin, refrigerate while preparing cakes
  14. For tired cakes cut a long come in bottom of cake, resting cake upside down in a small glass.
  15. Pipe or spoon filling into cake cover with cut cake pieces. Chill overnight in glass to set filling.
  16. For cupcakes, cut a cone of cake from the top.center
  17. Pipe or spoon filIng into cupcake, cover with cut cake piece and chill overnight
  18. MAKE GLAZE
  19. Have chopped chocolate in large bowl. Heat chocolate in microwave or stovetop until just hot, pour over chocolate let sit ·1 minute then stir until smooth. Let cool to thicken slightly about 1 hour. It should still be able to.pour
  20. Ladle over tiered cakes to cover ,chill until set
  21. Spoon glaze on top of cupcakes and add sprinkles to them now while glaze is not set so they stick.
  22. MAKE CHOCOLATE COVERED CHERRIES
  23. Dry cheerys with paper towels.
  24. Dip each cherry in chocolate, place on foil lined plate and chill until set
  25. Decorate tiered cakes with decorators icing and pearl candy. Top with chocolate covered cherry
  26. Top cupcakes with chocolate covered cherrys ( the sprinkles were added with wet glaze )
  27. Keep in refrigerator

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