So if you used a chocolate ganache buttercream frosting you would have a chocolate covered cherry cake?? Hmm sounds good. I think I'll try it and shape and decorate the cake like a chocolate covered cherry. Thank for the idea.
I made the cake last night but mine turned out kinda heavy. It was dry and dense I'm not sure if I did something wrong or is supposed to be dense?
I haven't had the problem you're describing, but I have always made it a point to let the butter and sugar cream together in my Kitchen Aid mixer for at least 2 minutes. The other thing I'm careful about is folding in the eggs gently. My daughter teases me because I am so "Type A" about being careful not to 'flatten' my eggs while I'm folding them in. We do love this cake, so I encourage you to give it another whirl.
I made this cake last night and it turned great. Not much maraschino cherry flavor unless you get an actual cherry.
I did make a few changes, though. I added 1/2 tsp butter extract and also I changed how I added the egg whites. Rather than whip and fold in I added then to my creamed butter/sugar mixture. I then let that beat for about 3 to 4 minutes which allowed it to get light and airy. I 'stole' the method from Colette Peter's Heavenly White Cake method.
It was light and airy and the family loved it. Because it doesn't have a lot of flavor you can't use a strong icing (as I did...chocolate fudge). You could kick it up with cherry extract or a maraschino simple syrup. I will make this again, though.
I made this cake for my daughter's 7th birthday. The only changes I made were doubling both the cherries and the cherry syrup. It was divine--moist and very spongy. It paired great with a mild home made chocolate frosting. Noticing that the cherry pieces all sunk to the bottom, I put the bottoms of the cakes together in the middle. Every one wanted to know how I made that cherry-chocolate filling, not realizing that the cherries were baked into the cake. I will definitely keep this recipe around.
I wonder if the reason the cherries sank to the bottom was due to doubling the amount of cherry syrup used? I have never had a problem with them sinking to the bottom and don't think doubling only the cherries would present a problem. I'm glad everyone likes this recipe as much as I do!
Yeah, I made this cake too. I loved the way it came out, It looked BEAUTIFUL!! It was kinda heavy, but It torted very well. Flavor?????? Mine did not have any flavor at all. I soaked it in simple syrup enhanced with amaretto liquor, still no flavor. I will definetely make this again but I will add either almond and/or vanila bean flavotr Thank you for the recipe