A moist chocolate cake base layered with a luscious cherry filling and creamy vanilla custard, finished with whipped cream and a touch of almond extract for extra flavor.
Ingredients
Cake Base:
2 large eggs
1 teaspoon vanilla sugar (or 1 teaspoon vanilla extract)
3/4 cup granulated sugar
1 cup milk
1/3 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons cocoa powder
5 oz chocolate, chopped (about 1/2 cup chopped)
Cherry Filling:
1 can (about 15 oz) cherry pie filling (juice + cherries)
1/2 cup granulated sugar (add more if you like it sweeter)
2 tablespoons all-purpose flour
3/4 cup water
2 packets vanilla pudding mix (instant or cook)
Vanilla Cream:
1 packet vanilla pudding mix
3/4 cup heavy cream (divided: 1/3 cup for cooking with milk, 1/2 cup whipped for folding in)
1 2/3 cups milk
3 tablespoons sugar
2 tablespoons unsalted butter or margarine
1 teaspoon almond extract (new ingredient for unique flavor)
Optional Topping:
Whipped cream or whipped topping
Grated chocolate or chocolate shavings
Instructions
Preheat oven to 400°F. Grease and flour a 9-inch round cake pan.
In a large bowl, beat sugar, vanilla sugar (or extract), milk, and oil. Add eggs one at a time, mixing well after each.
Sift flour, baking powder, baking soda, and cocoa powder together. Gradually add to wet ingredients and mix gently. Fold in chopped chocolate.
Pour batter into prepared pan and bake about 20 minutes or until a toothpick inserted comes out clean. Cool slightly, then remove from pan and place on serving plate. Trim top to level if needed. Soak cake lightly with a few tablespoons of milk.
Cherry Filling: In a saucepan, combine cherry pie filling (juice and cherries) with sugar and heat. In a separate bowl, whisk together flour, vanilla pudding mix, and water. When cherries start boiling, slowly stir in pudding mixture and cook until thickened. Pour hot cherry filling over the cake base. Chill until set.
Vanilla Cream: Heat 1 1/3 cups milk with 1/3 cup heavy cream and sugar until simmering. In a small bowl, mix remaining 1/3 cup milk with vanilla pudding mix. Slowly whisk pudding mix into hot milk mixture and cook until thickened. Remove from heat and stir in butter and almond extract. Let cool.
Whip remaining 1/2 cup heavy cream until stiff peaks form and fold gently into cooled vanilla cream.
Spread vanilla cream over chilled cherry layer.
Optional: Top with whipped cream and grated chocolate or shavings for decoration.
Chill for at least 2 hours before serving.
