Chocolate Cakes with Cherry Cream Filling

• 1 1/4 cup hot coffee
• 1 cup unsweetened cocoa powder
• 2 1/2 cup all-purpose flour
• 1 tsp salt
• 2 1/2 tsp baking soda
• 2 cup granulated sugar
• 3 large eggs
• 1 1/4 cup sour cream
• 1 cup canola oil
• 1 tsp vanilla extract
• 1 3 ounce box of cherry jello
• 3/4 cup boiling water
• 1 1/4 cup neavy whipping cream
• 1 tbsp maraschino cherry juice, from the jar of cherries
• 1 tsp vanilla extract
• 16 oz chopped good quality white chocolate
• 1 1/2 cup heavy whipping cream
• 4 to 6 ounces semi sweet hocolate, chopped of chips. Use the 4 ounces,for the tiered cakes. Use 6 ounces for the cupcakes
• 1/2 cup colored sprinkles for cupcakes
• 1 3/4 oz pearl,decorating candies

1. MAKE CAKES
2. Preheat oven to 350.
3. Spray cake molds with non stick spray.
4. I used the tiered molds shown below.
5. I also made large cupcakes with this recipe.
6. It will make 18 large cupcakes if you prefer them.
7. Line cupcake tins with foil or paper liners.
8. In a medium bowl whisk coffee and cocoa powder until smooth
9. In another bowl combine flour, salt and baking soda
10. In a third large bowl beat eggs and sugar until smooth and light
11. Add flour all at once, stir just until combined , stir in sour cream then oil until combined.
12. Finally add coffee/cocoa mixture and stir until smooth
13. Fill tiered cake molds to bottom of top tier.
14. For cupcakes fill cups 2/3 full
15. Bake about 22 to 26 minutes for tiered cakes until a long skewer comes out clean.
16. Cook cupcakes 22 to 24 minutes until toothpick comes out clean.
17. Rotate pans of both cakes for even cooking halfway through
18. Cool tiered cakes completely in pans before turning out.
19. Cool.cupcakes 10 minutes then cool on wire racks
20. MAKE CHERRY CREAM FILLING
21. Dissolve jello in boiling water, add cherry juice.
22. Cool to room temperature, do not let it set up
23. Meanwhile whip cream to soft peaks, add vanilla, beat until.firm peaks
24. Beat in room temperature gelatin, refrigerate while preparing cakes
25. For tired cakes cut a long come in bottom of cake, resting cake upside down in a small glass.
26. Pipe or spoon filling into cake cover with cut cake pieces.
27. Chill overnight in glass to set filling.
28. For cupcakes, cut a cone of cake from the top.center
29. Pipe or spoon filIng into cupcake, cover with cut cake piece and chill overnight
30. MAKE GLAZE
31. Have chopped chocolate in large bowl.
32. Heat chocolate in microwave or stovetop until just hot, pour over chocolate let sit 1 minute then stir until smooth.
33. Let cool to thicken slightly about 1 hour.
34. It should still be able to.pour
35. Ladle over tiered cakes to cover ,chill until set
36. Spoon glaze on top of cupcakes and add sprinkles to them now while glaze is not set so they stick.
37. MAKE CHOCOLATE COVERED CHERRIES
38. Dry cheerys with paper towels.
39. Dip each cherry in chocolate, place on foil lined plate and chill until set
40. Decorate tiered cakes with decorators icing and pearl candy.
41. Top with chocolate covered cherry
42. Top cupcakes with chocolate covered cherrys ( the sprinkles were added with wet glaze )
43. Keep in refrigerator

hot coffee, cocoa, flour, salt, baking soda, sugar, eggs, sour cream, canola oil, vanilla, cherry jello, boiling water, neavy whipping cream, cherry juice, vanilla, white chocolate, heavy whipping cream, sweet hocolate, colored sprinkles, pearl

Taken from cookpad.com/us/recipes/368478-chocolate-cakes-with-cherry-cream-filling (may not work)