Start with Proud Sponsor King Arthur Baking gluten-free chocolate cake mix — end with a towering dessert classic! A few simple ingredients and artful assembly are all you need for this cherry- and cream-filled deep-dark chocolate layer cake.
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- Prep Time: 40 mins
- Cook Time: 25-35 mins
- Total Time: 1 hr 20 mins
- Yield: 1 8-inch cake
Ingredients
Cake
- 2/3 cup (131 grams) vegetable oil
- 1 1/4 cups (284 grams) water
- 4 large eggs
- 1 package King Arthur Gluten-Free Chocolate Cake Mix
Filling
- 2 1/2 cups (638 grams) cherry pie filling
- 1/2 cup (113 grams) water
- 3 tablespoons (38 grams) granulated sugar, divided
- 2 tablespoons (28 grams) kirsch liqueur, or other cherry liqueur, optional
- 1/4 teaspoon almond extract
- 2 cups (454 grams) heavy cream
- 2 teaspoons vanilla extract
Topping
- chocolate shavings or curls
- cherries, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease two 8” round cake pans.
- To make the cake: In a large bowl whisk together the oil, water, and eggs. Stir in the contents of the mix package. Divide the batter between the two pans.
- Bake the cakes for 25 to 35 minutes, until their centers read 205 degrees Fahrenheit when measured with a digital thermometer.
- To make the filling: In a medium saucepan, combine the pie filling with the water and 2 tablespoons of the sugar. Heat until warmed through and the sugar dissolves.
- Pour the mixture through a strainer, reserving the cherries and juice separately. Stir the kirsch and almond extract into the juice and set aside to cool.
- Whip the heavy cream with the vanilla and remaining tablespoon of sugar until stiff peaks form.
- To assemble the cake: Split the cake layers horizontally to make four thin layers. Place a layer on a serving plate and brush generously with the reserved juice.
- Spread a 1/2”-thick layer of whipped cream on the cake. Place one-third of the cherries on the whipped cream and center a second cake layer on top.
- Repeat the process of brushing with juice, spreading with whipped cream, and adding cherries twice more, placing the last cake layer on top. You’ll have juice left over; it makes an excellent sundae sauce.
- Spread the top cake layer with the remaining whipped cream and sprinkle generously with chocolate shavings or curls. Top with cherries, if desired. Refrigerate until ready to serve.
- Store leftover cake, well wrapped, in the refrigerator for up to five days.
