Recipes and Cooking Chocolate Cherry Stack Cake Be the first to rate & review! Try this decadent dessert recipe that features the delicious blend of chocolate and cherries. Treat yourself tonight! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 7, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Bake Time: 22 mins Cool Time: 10 mins Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients ¾ cup plus 1 teaspoon all-purpose flour ⅓ cup plus 1 teaspoon unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon salt ⅓ cup unsalted butter, softened ¾ cup sugar 2 eggs 1 teaspoon vanilla ½ cup sour cream 1 recipe Cherry or Chocolate Frosting (see recipe below) 1 recipe Chocolate-Dipped Cherries (see recipe below) (optional) Cherry Frosting 1 ½ cup powdered sugar 1 8 ounce carton sour cream 1 cup whipping cream (do not use ultra-pasteurized whipping cream) 2 tablespoon maraschino cherry juice Chocolate-Dipped Cherries 16 maraschino cherries with stems ½ cup semisweet chocolate pieces 1 teaspoon shortening Directions Preheat the oven to 350 degrees F. Grease two 6x2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8. Cherry Frosting In a chilled large mixing bowl combine powdered sugar, sour cream, whipping cream, and cherry juice. Beat with the chilled beaters of an electric mixer on medium to high speed for 3 to 5 minutes or until fluffy. Chocolate-Dipped Cherries Drain cherries; pat dry with paper towels. In small microwave-safe bowl combine semisweet chocolate pieces and shortening. Cook on 50 percent power (medium) 1-1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours. Alphabet Cupcakes: Preheat oven to 350 degrees F. Prepare Chocolate-Cherry Stack Cake batter. Line sixteen 2-1/2-inch muffin cups with paper bake cups. Fill each cup with two slightly rounded tablespoons of cake batter. Bake 18 minutes or until top springs back. Cool completely on wire rack. To assemble, top each cupcake with Cherry or Chocolate Frosting, above, (you will have some frosting left over). Top with Alphabet Cookies (see below). Alphabet Cookies: On a lightly floured surface knead 1/3 cup all-purpose flour into 1/2 of a 16.5-ounce package of refrigerated sugar cookie dough. Roll dough 1/4-inch thick. Brush lightly with water; sprinkle with coarse red sugar. Cut 16 small cookies for cupcakes and cut remainder into desired shapes. Bake small cookies in a preheated 375 degrees F oven for 6 minutes; bake larger cookies 7 to 8 minutes. Cool on wire rack. Use to decorate cupcakes. Chocolate Frosting: Prepare Cherry Frosting as directed, except substitute 1/4 cup unsweetened cocoa powder for the maraschino cherry juice. Rate it Print Nutrition Facts (per serving) 492 Calories 29g Fat 56g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 492 % Daily Value * Total Fat 29g 37% Saturated Fat 18g 90% Cholesterol 132mg 44% Sodium 250mg 11% Total Carbohydrate 56g 20% Total Sugars 41g Protein 6g Vitamin C 0.6mg 3% Calcium 131.3mg 10% Iron 1.4mg 8% Potassium 173mg 4% Folate, total 36.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.