How to make it

  • Preheat oven to 350F. Grease and dust two 8 inch round pans with cooca powder.
  • Sift together flour, cocoa, baking soda and salt. Set aside.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs, vanilla and espresso.
  • Separately blend buttermilk and sour cream together until well combined.
  • Beat flour mixture, alternating with buttermilk and sour cream, into the creamed mixture until combined.
  • Bake 40 minutes, or until a toothpick inserted into the cake comes out clean.
  • Cool completely.
  • Cut each layer in half, horizontally, making 4 layers total.
  • Brush layers with the ¼ cup kirsch.
  • In a medium bowl, cream the butter until light and fluffy.
  • Add sugar; beat until smooth.
  • If the consistency is too thick, add a couple teaspoons milk.
  • Spread first layer of cake with 1/3 of the filling, topping with 1/3 of the cherries. Repeat with the remaining layers.
  • In a separate bowl, whip the cream to stiff peaks. Beat in sugar, dry milk and kirsch.
  • Frost top and sides of cake.

Reviews & Comments 7

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  • bullu 6 years ago
    Is cake flour and self raising flour the same?
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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 574.2
    Total Fat: 33.2 g
    Cholesterol: 100.1 mg
    Sodium: 155.2 mg
    Total Carbs: 66.1 g
    Dietary Fiber: 2.7 g
    Protein: 5.3 g
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  • suzakel 7 years ago
    Is that your own photo? It's very nice.

    The recipe sounds WONDERFUL!!
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  • jo_jo_ba 7 years ago
    canned are okay but not dried, plus youll need maraschinos for the topping!
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  • uhannigan 7 years ago
    Sounds great. One question: can dried or canned cherries be used? I hate to even suggest such a thing, but we only have fresh cherries available once per year and for a very brief time.
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    " It was excellent "
    paprikamama ate it and said...
    Im in chocolate heaven...Mmmmmmmmmmm
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  • nlo209 7 years ago
    You can bet I'm going to try this one!
    Was this review helpful? Yes Flag

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