Chocolate Cherry Cake

I was updating my resume recently and after a bit of counting on my fingers, I noted down a total experience of 8.3 years. I felt kind of low the rest of the day, for apparently no reason and then it hit me. My college years were far, far behind me; I was not quite young anymore; I was, gulp, middle aged! But was I really not young anymore? Weren’t things more or less the same as before? Let me see…

I am yet to find the silver lining hidden among those lines, wrinkles and spots that are slowly appearing on my face. My body’s decreasing ability to digest carbohydrates probably serves some grand, noble cause, but I am still to come to terms with it. I have no idea about the function of the cool gadgets kids use now a days. And I can’t bear mushy Bollywood romance anymore. God, how did I sit through the three hours that Kuch Kuch Hota Hai played on screen, several times?

Time is slipping by fast, isn’t it? Just the other day I was thirteen. And now I am …Well, I might as well stop cribbing and have some chocolate cake – while health permits me.

  • Servings: 5-serving
  • Time: 60 mins
  • Difficulty: medium
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I was updating my resume recently and after a bit of counting on my fingers, I noted down a total experience of 8.3 years. I felt kind of low the rest of the day, for apparently no reason and then it hit me. My college years were far, far behind me; I was not quite young anymore; I was, gulp, middle

Summary

  • Cuisine: american
  • Course: dessert
  • Cooking Time: 60 mins

Ingredients

For the Chocolate Cake
2 cups plain flour + extra to prepare tins
5 tablespoons cocoa powder
1 teaspoon baking powder
120 grams butter , at room temperature + extra to grease cake tins
1 cup powdered sugar
3 eggs
1/2 cup milk
2 drops vanilla essence
Chocolate Frosting
1 package instant chocolate pudding mix (around 4 ounces)
2 envelopes dessert topping mix
1 1/4 cups cold milk
1 can cherry pie filling (21 ounces)

Steps

  1. Preheat oven to 170 degree Celcius.
  2. Butter an 8″ cake tin and sprinkle some plain flour. Remove excess flour
  3. Sift together plain flour, cocoa powder and baking powder.
  4. In a large bowl, cream butter and powdered sugar till pale. Add eggs, one by one, mixing well after each addition. Mix in milk and essence. Add a third of the flour and mix well. Repeat till all flour is used up. Pour batter into prepared cake tin and bake in oven on the middle rack for 30 to 35 minutes till a skewer inserted into cake comes out clean.
  5. Cool cake completely and remove from tin. Layer the cake into two using to and fro motions of a bread knife. I have not layered the cake in the pics because I didn’t want to wait too long for my chocolate kick, but this cake is best layered. Also if the cake has risen in the middle, you can level it out with the bread knife. In this way, you can keep the pie filling in the middle. On the other hand, if you want the pie filling to be sliding all over the cake, don’t level the cake.
  6. For making the Chocolate Frosting: In a bowl, whisk together dessert topping mix, chocolate pudding mix and milk at medium speed for 2-3 minutes till stiff.
  7. To assemble: Place one cake layer, flat side down on serving plate. Make a ring about 1 cm high and 2 cm wide on top of the cake layer using 1 cup of chocolate frosting. Reserve 3/4 cup of cherry pie filling; fill centre of chocolate frosting ring with the remaining pie filling.
  8. Place second cake layer atop cherry filling. Spoon reserved cherry filling onto the centre of the top layer. Frost the side and top of the cake with remaining chocolate frosting.
  9. Chill and serve.

Enjoy

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