Ingredients
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1 cup buttermilk or 1 cup sour milk
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3/4 cup cocoa powder
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2/3 cup boiling water
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1 1/2 cups flour
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1 1/4 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup butter, softened at room temperature
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1 cup white sugar
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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3 large eggs
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3 cups whipping cream
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1/2 cup icing sugar
Instructions
- Preheat oven to 350 degrees.
- Butter and flour 2 x 9" round pan.
- Combine sour cream, cocoa and water, blend well (set aside).
- Mix flour, baking soda, baking powder and salt into bowl (set aside).
- In a large bowl beat butter and sugar on medium high speed for 2 minutes until light and fluffy.
- Lower speed and add vanilla and almond extracts, add eggs one at a time, blend well.
- Add flour 3 times to butter mixture, alternating 2 times with milk mixture-- starting and ending with flour.
- Mix well.
- Pour batter evenly into both pans and bake in a 350 degree oven for 20- 25 minutes.
- Cool on racks for 20 minutes before removing pans.
- Cool completely before frosting.
- Beat whipping cream with icing sugar until stiff but not dry.
- Place one cake on platter, frost with 1 cup whipped cream to 1/2" from edge of cake, sprinkle white chocolate chips on top of whipped cream and top with the chopped and drained cherries.
- Put 2nd cake overtop of first cake and frost the top and sides with the remaining whipped cream.
- You can add chocolate curls or marashino cherries to decorate if desired.