The Colonel’s Chocolate Cherry Cordial Cake

Name: The Colonel’s Chocolate Cherry Cordial Cake (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 12 servings
Cuisine: Holiday
Ingredients: 2 cups All-Purpose Flour; 2 cups Granulated Sugar; 3/4 cup Unsweetened Cocoa Powder; 1 1/2 tsp Baking Powder; 1 1/2 tsp Baking Soda; 1 tsp Salt; 1 cup Buttermilk; 1/2 cup Vegetable Oil; 2 Large Eggs; 2 tsp Vanilla Extract; 1 cup Boiling Water; 1 (20 oz) Can Cherry Pie Filling; 1 cup Butter-softened; 3 cups Powdered Sugar; 1/2 cup Unsweetened Cocoa Powder; 1/4 cup Milk; 1 tsp Vanilla Extract

⏱3h

👥12 servings

🔥350 cal

Easy

🍽️Holiday

🥗Vegetarian

A moist chocolate cake with a cherry filling and chocolate buttercream frosting, inspired by the classic cordial candies.

2 cups All-Purpose Flour

2 cups Granulated Sugar

3/4 cup Unsweetened Cocoa Powder

1 1/2 tsp Baking Powder

1 1/2 tsp Baking Soda

See all 17 ingredients ↓

(0 reviews)

⏱3h

👥12 servings

🔥350 cal

Easy

🍽️Holiday

🥗Vegetarian

A moist chocolate cake with a cherry filling and chocolate buttercream frosting, inspired by the classic cordial candies.

#chocolate #cherry #cake #dessert

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together the Cake ingredients (except boiling water) until combined.
Gradually add boiling water to the batter, mixing until smooth. Batter will be thin.
Pour half of the batter into the prepared pan. Spread the Cherry Filling evenly over the batter.
Pour the remaining batter over the cherry filling. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
For the Frosting, beat the Butter until creamy. Gradually add Powdered Sugar and Cocoa Powder, alternating with Milk, until smooth and fluffy.
Stir in Vanilla Extract. Frost the cooled cake.

Ingredients

Cake
2 cups 240 g All-Purpose Flour
2 cups 400 g Granulated Sugar
3/4 cup 75 g Unsweetened Cocoa Powder
1 1/2 tsp 7.5 mL Baking Powder
1 1/2 tsp 7.5 mL Baking Soda
1 tsp 5 mL Salt
1 cup 240 mL Buttermilk
1/2 cup 120 mL Vegetable Oil
2 2 Large Eggs
2 tsp 10 mL Vanilla Extract
1 cup 240 mL Boiling Water
Cherry Filling
1 (20 oz) 567 g Can Cherry Pie Filling
Frosting
1 cup 227 g Butter-softened
3 cups 360 g Powdered Sugar
1/2 cup 60 g Unsweetened Cocoa Powder
1/4 cup 60 mL Milk
1 tsp 5 mL Vanilla Extract

Equipment

9x13 inch baking pan
Mixing bowls
Whisk
Electric mixer

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together the Cake ingredients (except boiling water) until combined.
Gradually add boiling water to the batter, mixing until smooth. Batter will be thin.
Pour half of the batter into the prepared pan. Spread the Cherry Filling evenly over the batter.
Pour the remaining batter over the cherry filling. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
For the Frosting, beat the Butter until creamy. Gradually add Powdered Sugar and Cocoa Powder, alternating with Milk, until smooth and fluffy.
Stir in Vanilla Extract. Frost the cooled cake.

Nutrition per serving

Calories 350