Cherry Cordial Cake
Author: Reese Martin
Ingredients
- 2 Boxes Duncan Hines French Vanilla Cake Mix
- 1 Jar Maraschino Cherries + Juice
- 2 Bags Semi Sweet Chocolate Chips
- 1 Quart Heavy Cream
- 1 Cup Butter, Melted
- 8 Eggs
- ½ Cup Sugar
- Milk of Choice (I used 2%)
- 2 Boxes of Cherry Cordials
Instructions
- Pour cherry juice into measuring cup. add milk to measuring cup so it totals 2 cups
- Mix cake mix, butter, eggs, and cherry-milk mixture until smooth
- Pour batter into 3 greased 9" round pans
- Put in oven at 350° for 23-28 minutes, or whatever time the box says for your oven/pan
- While the cakes are baking, mix one bag of the chocolate chips with around half of the quart of cream in a small saucepan on low heat
- Take the ganache off heat once melted and combined and let cool
- Let cakes cool completely
- Whip sugar and the other half of the cream to stiff peaks
- To assemble the cake, put a layer of whipped cream on top of cake layer, press cherries and chocolate chips into whipped cream, add more whipped cream to level out the surface, and place the next layer of cake on top. repeat this twice
- Once all three layers of cake are stacked, use remaining whipped cream to smooth out the sides of the cake
- Pour cooled ganache over cake to coat the top and sides. this is much easier over a tray to catch the extra ganache
- Once the ganache is poured and smoothed, place cherry cordials around the circumference of the cake. if desired, sprinkle chocolate chips in the center
- Place in fridge to set, and store leftovers in the fridge!
