Cherry Cordial Fudge Cake
If you like cherry cordials, you will really like this fudgey, cherry filled decadent cake.
Calories per serving: 566kcal
Ingredients
~~ -- Cake -- ~~
- 2 cups (400 g) Sugar
- 1 ¾ cup (218.75 g) *Flour
- ¾ cup (64.5 g) dark cocoa
- 1 ½ teaspoons (1.48 teaspoons) Baking powder
- 1 ½ teaspoons (1.48 teaspoons) Baking soda
- 1 teaspoon (0.99 teaspoon) Espresso powder
- 2 (2) Egg
- 1 teaspoon (0.99 teaspoon) Salt
- 1 teaspoon (0.99 teaspoon) Vanilla
- 1 cup (236.59 ml) Milk
- ½ cup (109 g) Vegetable oil
- ½ cup (118.29 ml) Water , boiling
~~ -- Frosting -- ~~
- 4 oz (113.4 g) unsalted butter, 1/2 cup or 1 stick
- ⅔ cup (57.33 g) Cocoa
- 1 teaspoon (0.99 teaspoon) Espresso powder
- 3 cup (360 g) Powdered sugar
- ⅓ cup (78.86 ml) Milk
- 1 teaspoon (0.99 teaspoon) Vanilla
- 1 teaspoon (0.99 teaspoon) Rum flavoring
~~ -- Filling -- ~~
- 1 cup (340 g) Cherry preserves
Instructions
- Mise en place
For the cake:
- Preheat the oven to 350 °F (177 °C). Grease and flour 2 9-inch cake pans, or use Baker''s Joy.
- Sift the dry ingredients into a large bowl.
- Add the eggs one at a time while mixing on low. Add the remaining ingredients. The batter will be thin. Pour the batter evenly into the two cake pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool on a rack for 10 minutes, then remove from the pan n and continue to cool until completely cooled.
For the frosting:
- Melt the butter and put it in a large bowl.
- Add the cocoa and espresso powder to the butter and mix. Then, slowly add the powdered sugar and milk alternately. Add the flavoring and mix until it is smooth and creamy. If your frosting is too thick, add more milk. If it is too thin, add more powered sugar.
Assembly:
- Put some wax or paper towels in strips on your plate to catch any excess frosting. Put the first cake on the plate upside down. Put the cherry preserves on top.
- Spread them out to the edges of the cake.
- Add the second layer. Be careful to align the two layers so that they are even and none are overhanging.
- Start frosting by putting some frosting on the top edge of the side of the cake you are working on.
- Spread more frosting across the top, then using an offset spatula, frost the sides of the cake.
- Finally, spread the frosting on the top of the cake and make some swirls so it looks pretty. If you want to do more decorating, feel free.
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