Chocolate Cherry Cordial Cake
If you could make a cake that tasted like your favorite ice cream, what would it be? My favorite ice cream, without a doubt, is Ben and Jerry’s Cherry Garcia! You can find me eating a spoonful every night after dinner. If it’s in my house, I can’t help myself. My obsession with cherry cordial ice cream led me to my decision to make a cake that tasted just like it! If you’re a Cherry Garcia lover just like me, I hope you enjoy this recipe as much as I did! If you would like to see me recreate one of your favorite ice creams, reach out to me and let me know your favorite flavor!
Chocolate cake
Ingredients
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
Preheat oven to 350°F. Mix all dry ingredients (sugar, flour, cocoa, baking powder, baking soda, and salt) together in a large bowl. Slowly add eggs, milk, oil, and vanilla while beating on medium speed in the mixer until thoroughly combined. Stir in 1 cup of boiling water, then pour batter into three 6-inch greased prepared pans. Bake 30 to 35 minutes. Check to make sure cakes are completely baked by sticking a toothpick through one pan, making sure it comes out clean.
Chocolate Ganache
Ingredients
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
Add chocolate chips to a bowl. Heat heavy whipping cream on the stovetop to nearly a boil, then pour over chocolate chips. Stir until melted, smooth, and thoroughly combined. Set aside until we are ready to use as filling for cake.
Cherry Buttercream
Ingredients
- 16 oz granulated sugar
- 8 oz pasteurized egg whites
- 6 sticks of unsalted butter
- 3 oz of shortening
- 16 oz of sifted powder sugar
- 1 tsp. vanilla extract
- 3-4 tablespoons of maraschino cherry juice
- 1/4 cup thinly sliced maraschino cherries
- Red americolor food coloring
Instructions
Combine granulated sugar and egg whites in a medium-size saucepan. Cook on medium heat for 5-8 minutes until sugar is no longer gritty and is wholly dissolved, forming a syrup. Be sure you are constantly stirring during this process to prevent the mixture from burning. Transfer syrup to a kitchen aid mixer with a whisk attachment. Whisk high for about 3-5 minutes or until the syrup has turned white and forms soft peaks. Turn mixer to medium speed and slowly add butter and shortening. Once butter and shortening are thoroughly mixed in, slowly add powdered sugar. Lastly, add vanilla extract and cherry juice. Once combined, add a few drops of red americolor food color until you get the desired red you would like, then fold in sliced cherries. Scrape down sides and make sure buttercream is thoroughly combined. Buttercream is then ready to use!
Decorating and assembling
Decorating tools needed:
- 8″ cake board
- Clear disk or 6″ board for the top
- Cake scraper
- Piping bag
- Star tip
Refer to the video below for decorating and accessibility.
