Devils Food Cherry Cake
For the cake
1 1/4 cups water
5 ounces unsweetened chocolate, chopped
1/4 cup cocoa powder (use Dutch-processed if possible)
1 1/2 teaspoons pure vanilla extract
1 1/2 cups cake flour
1/8 teaspoon salt
1 teaspoon baking soda
2 sticks of butter
1 1/2 cups dark brown sugar
3 large eggs
1/2 cup sour cream
3 cups fresh, frozen, or canned black cherries
For the icing
1 1/2 cups whipping cream
3 tablespoons light corn syrup
2 tablespoons cherry brandy
16 ounces bittersweet chocolate, chopped
Preheat oven to 350 degrees F. Grease three 8-inch cake pans and line bottoms with wax paper or parchment.
In a small saucepan, bring water to a boil; add the chocolate, cocoa, and vanilla and remove from heat. Stir until no large lumps remain, then set aside.
Combine and sift the flour, salt, and baking soda and set aside.
Combine the butter and brown sugar and beat hard until fluffy, about 3 minutes.
Beat in the eggs, one at a time, until incorporated, and then beat in the sour cream and the chocolate mixture.
Fold in the sifted flour mixture in 2 or 3 batches, and then beat by hand for no more than 10 seconds. Don’t worry about a few lumps.
Divide the mixture among the prepared pans and bake 15-20 minutes in the preheated, hot as Hades oven (until a skewer inserted in the middle comes out clean). Cool at least 30 minutes prior to icing.
Combine the cream, corn syrup, and cherry brandy in a small saucepan. Bring to a boil, remove from heat and add the chopped chocolate and whisk until smooth. Transfer to a bowl and refrigerate 10-15 minutes, or until thickened.
Spread each layer with icing and top with cherries.
Makes one three layer cake.