I made this chocolate cherry cake for my husband's birthday a couple weeks ago. (Chocolate cherry is his favorite!) I've collected so many chocolate cake recipes, but for some reason whenever I try to make one from scratch they never turn out very well, so I decided to use the cheater method I'd resorted to with my son's first birthday cake...
1 box of dark chocolate cake mix (plus egg, vegetable oil, and other extra ingredients listed on the box)
2 cans Oregon dark sweet cherries
1/4 cup cornstarch
1/2 cup sugar
1 container of milk chocolate frosting
1. Prepare the cake according to the directions on the box. Bake in two 9 inch cake pans, and let cool completely.
2. To prepare the cherry filling, open two cans of cherries and drain the juice into a small saucepan. Set cherries aside. Add the sugar and cornstarch and mix until smooth.
3. Heat over medium heat, stirring constantly, until thickened. It should be thick enough that it won't run off the edges or soak into the cake making it soggy. (My filling was about the consistency of grape jelly.) Remove from heat and stir in the reserved cherries. Let cool.
4. Once the cakes are cool, use a long serrated knife to trim the tops, if needed, to flatten the cakes. Place the first cake, cut side down on your cake plate and cover with a layer of cherry filling.
5. Place the second layer, cut side down, on top of the cherries. Apply some cherry sauce with a small rubber spatula to fill the gaps around the edges. Don't worry if it gets on the cake, it will all be covered up with frosting.
6. Brush any crumbs off the cake and apply a thin layer of frosting. Pop it in the fridge for 10 minutes, before adding the final coat of frosting.
I finished off the cake with a few dollops of frosting and some leftover cherries on top.