Need Chocolate Cherry Cake for a Happy Birthday
My boss fondly reminisces about the chocolate cherry cake his mother used to make for his birthdays, and I'd like to surprise him with one this year (next week). I've never made a chocolate cherry cake before! He grew up in Rochester, NY in the 60s/70s, so I'm hoping for something of that era/locale. Not sure if this means cake mix and pie filling (this thought grosses me out), or what. Any guidance or feedback would be greatly appreciated! Extra points if I can make it in a 9x13 pan and transport it to work (1.5 mi walk, crowded subway) without thoroughly damaging it. Thanks for your help!
I don't know this particular version but here's what I made my hubby.....bake one chocolate cake, sprinkle layers (or the sheet) with amaretto or kirsch, spread with cherry pie filling (homemade is preferable but canned with extra cherries works), frost with stabilized whip cream. He calls it Cherry dream cake.
Thanks, but I think the Black Forest Torte is too fancy... I'm trying to recreate a suburban 1970s cake... and I think you might be right about that Southern Food recipe... I was hoping to have some sort of confirmation that it turns out somewhat good before I present it at work! Thank you for looking.
I have a good chocolate-cherry cake recipe that uses real, melted bittersweet chocolate and drained and chopped amarena cherries. I've only made it in a cake pan, but it's fairly sturdy so you could probably increase the recipe and put it in your 9x13.
It is dense and rich, definitely doesn't need frosting.
Let me know if you're interested.
I'd be happy to post it, will do it tomorow once I go through my stack of recipes.
I get the cherries at a couple of local specialty shops here in San Francisco, or from a wholesale company here that sells larger cans.
Where are you? Do you have a Cost Plus around? They might have them.
they are basically a wild Italian cherry that is put up in a thick syrup, which is very dark and makes a great sauce for things, especially if you add a little Cognac to the juice! I digress, sorry, take a look at your Italian delicatesans too, they are often next to the Amaretti cookies. A good brand is Fabbri, better than Tosci (sp?) and you will recognize them by the pretty blue and white jar or can they come in.