Chocolate Cherry Cake Torte
Made from scratch chocolate cake with homemade cream filling and topped with cherry pie filling!
Servings 16 slices
- 1¾ cups flour
- 1½ cups sugar divided
- ½ cup cocoa powder
- ¾ tsp. baking soda
- ½ tsp. salt
- ½ cup olive oil
- 1 cup buttermilk
- 2 eggs yolks and whites separated
- 1 tsp. vanilla extract
- 1½ cup whipping cream
- 4½ tbsp. powdered sugar
- 1½ tsp. vanilla extract
- 1 cup cherry pie filling
- ¼ tsp. almond extract
Sift all dry ingredients together in a mixing bowl. I use my Kitchen Aid bowl.
Add the oil, buttermilk, egg yolks, and vanilla to the dry ingredients, beating until smooth.
Beat egg whites until foamy, then gradually add sugar, and beat until stiff peaks form. Using a rubber spatula fold this into the batter.
Pour the batter into the prepared pans and bake at 350° for 20-25 minutes. When cake is done it should spring back when touched lightly. Cool in pans for 5 minutes then turn out onto cooling racks and cool completely.
Combine in a CHILLED bowl and whip until stiff.
Spread ⅔'s of the cream filling on the first layer, reserving the remaining ⅓. Add the second layer of cake.
I like to make parchment paper insert to use in my pans. You can trace the bottoms of your pans and cut-out rounds, or you can use this handy trick to make it even easier. This method makes the cake practically fall right out of the pan, and you never have to worry about the cake sticking.