Directions
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Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan to ensure a smooth release.
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Mix the batter: In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Use an electric mixer or whisk to mix well until the batter is smooth and free of lumps. This should take about 2 minutes.
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Bake the cake: Pour the batter into the prepared cake pan. Bake according to the package instructions, typically around 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This allows it to set slightly before transferring.
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Poke the cake: Using the end of a wooden spoon or a similar object, poke holes all over the top of the cake. Be generous with the holes; this is what allows the cherry filling to seep in, creating pockets of flavor.
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Add the filling: Open the can of cherry pie filling and pour it evenly over the cake, making sure to fill the holes thoroughly. The cherries and sauce will create a wonderful, moist texture that complements the chocolate cake.
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Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. This will give you a beautiful, thick topping.
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Spread the topping: Carefully spread the whipped cream over the cherry-covered cake, creating an even layer. This fluffy topping makes for a tremendous finish.
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Garnish: Before serving, sprinkle chocolate shavings or grated chocolate over the top of the whipped cream. This adds an elegant touch and a bit of extra chocolatey richness.
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Refrigerate: For the best flavor and texture, refrigerate the cake for at least an hour before serving. This allows the flavors to meld together, enhancing the taste.
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