Chocolate layer cake with cocoa icing and cherry pie filling
ANTI-CHEF · ♥ 9.7K likes · 97.3K views · 16 min video
Read about layer cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup butter
- 1½ cup sugar
Cream half a cup of butter with the paddle, adding a cup and a half of sugar gradually, until fluffy.
- 2 cup sifted cake flour
- ½ tsp salt
- 1 cup buttermilk
Sift two cups of cake flour with half a teaspoon of salt.
Add the flour alternately with a cup of buttermilk, a little at a time, mixing between additions.
Alternating flour and buttermilk, then chocolate
- 1 tsp baking soda
- 85 g melted chocolate
Add a teaspoon of baking soda, then 85 g of melted chocolate; beat.
Divide equally between two greased, parchment-lined nine-inch cake pans.
- butter
- 12 tbsp boiling water
- 4 tsp vanilla
- 1 cup Hershey's cocoa powder
- 6 cup icing sugar, confectioner's sugar
For the icing, break the butter down into 12 tablespoons of boiling water; add 4 teaspoons of vanilla, a cupful of cocoa powder and 6 cups of icing sugar, and beat from slow until smooth, creamy and spreadable.
Busy day cocoa icing
Lay the first layer down, spread an even layer of icing and cherry pie filling, set the second layer on top and ice smooth all over; chill in the fridge.
Filling, icing and topping the cake