Mocha and Cherry Cake
Recipe from
Better Homes and Gardens
Add a little coffee to buttermilk chocolate cake batter to create a java-lover's dream dessert. Then fill with a creamy spread of ricotta cheese, chocolate pieces and maraschino cherries.
Servings:
Makes 14 to 16 servings.
Prep Time:
50 mins
Total Time:
2 hrs 15 mins
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Ingredients
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Unsweetened cocoa powdersee savings
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2 cupsgranulated sugarsee savings
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1-3/4 cupsall-purpose floursee savings
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3/4 cupunsweetened cocoa powdersee savings
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2 teaspoonsbaking sodasee savings
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1 teaspoonbaking powdersee savings
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1/2 teaspoonsaltsee savings
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2eggssee savings
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1 cupbuttermilk or sour milk*see savings
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1 cupstrong brewed coffee, cooledsee savings
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1/2 cupcooking oilsee savings
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2 teaspoonsvanillasee savings
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2-1/2 cupsricotta cheesesee savings
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1/2 cupgranulated sugarsee savings
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1/2 cupminiature semisweet chocolate piecessee savings
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1/2 cupchopped maraschino cherries, well drainedsee savings
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2/3 cupbuttersee savings
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1/2 cupunsweetened cocoa powdersee savings
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7-1/2 cupssifted powdered sugarsee savings
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1/2 to 2/3 cupmilksee savings
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2 teaspoonsvanillasee savings
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Shaved semisweet chocolate, optionalsee savings
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Edible flower petals, optionalsee savings
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Directions
1.
Grease two 9x1-1/2-inch round baking pans; sprinkle lightly with cocoa powder; set aside. In a very large mixing bowl combine the 2 cups granulated sugar, flour, 3/4 cup cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, coffee, oil, and 2 teaspoons vanilla. Beat with an electric mixer on low speed for 30 seconds until combined, then for 2 minutes on medium speed.
2.
Pour batter into prepared pans. Bake in a 350 degree F oven for 25 to 30 minutes or until cakes test done. Cool on a rack for 10 minutes. Remove from pans. Cool completely. Split each cake horizontally to make 4 layers total.
3.
For filling, combine the ricotta cheese, 1/2 cup granulated sugar, and chocolate pieces. Gently stir in cherries. Place one cake layer on a serving plate. Spread 1/3 of the filling on the bottom layer of cake. Top with another cake layer. Continue layering the filling and cake, ending with cake.
4.
For frosting, in a bowl beat butter until fluffy. Gradually add the 1/2 cup cocoa powder and half of the powdered sugar. Slowly beat in half of the milk and the remaining vanilla. Beat in remaining powdered sugar. Beat in additional milk until of spreading consistency. Frost cake. Garnish with shaved chocolate and edible flower petals, if desired. Makes 14 to 16 servings.
Note
If you don't have buttermilk on hand, substitute sour milk. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using.
Make-Ahead Tip
Make and frost cake. Cover and chill in the refrigerator up to 12 hours. Garnish with shaved chocolate and edible flower petals, if desired.
Nutrition information
Per serving: Calories 698, Total Fat 25 g, Saturated Fat 5 g, Cholesterol 45 mg, Sodium 385 mg, Carbohydrate 113 g, Fiber 1 g, Protein 10 g. Daily Values: Vitamin A 18%, Calcium 21%.
Percent Daily Values are based on a 2,000 calorie diet
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