Cherries Jubilee Cake
- 2 1/2 cups all-purpose flour*
- 2/3 cup cocoa powder
- 2 teaspoons baking soda
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil, any type including non-virgin olive oil
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 cup water
- 1 bag (16 oz) frozen cherries, defrosted and juice retained
- 5 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon almond extract (optional)
- 2 cups (16 oz) whipping cream
- 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 2 teaspoons vanilla extract
- Chocolate ganache
- Handful of fresh cherries (optional)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 310°F. Butter and flour three 8 or 9-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is highly recommended for easy removal of cake.)
- Sift together flour, cocoa powder, baking soda, and sugar. Set aside.
- In a bowl large enough to hold all ingredients whisk eggs and buttermilk until well combined. Add oil, vanilla, salt, and whisk smooth.
- Meanwhile heat water until hot.
- Add dry ingredients to buttermilk/egg mixture and whisk smooth. Add hot water in 3 increments, while whisking batter smooth in between additions.
- Divide batter evenly into pans and place in oven, bake for 40-45 minutes (about 7 minutes less if using 9 inch pans) until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes clean.
- After 5 minutes turn upside down on plastic food lined surface and allow to cool completely, about 1 hour.
- Meanwhile prepare cherry filling. From defrosted cherries, pour obtained cherry juice in a measuring cup to obtain a half cup. If needed, add a touch of water.
- Pour about 3/4 of juice in a saucepan with sugar and bring to a boil.
- Combine remaining juice with cornstarch. Once juice mixture boils pour in cornstarch mixture. Whisk until thickened and remove from heat. Do not whisk too much since this will break down cornstarch and result in a runny filling.
- Add well-drained cherries and almond extract and set aside in a refrigerator.
- In a cold bowl, whip whipping cream, sugar, and vanilla to firm peaks. Once firm stop whipping as whipping too much will turn cream into butter.
- Spread one third of whipped cream onto cooled cake layer.
- Spoon half of cherries onto first layer and keeping about an inch away from edge of cake.
- Top with second cake layer and repeat with third of cream and remaining thickened cherries.
- Add remaining cake layer and frost surface of cake. Place remaining cream in a piping bag fitted with a large star tip and pipe a ring of rosettes on surface of cake.
- Drizzle cake with ganache and fill center with fresh cherries.