Foodie Friday: Chocolate Cherry Truffle Cake

Yesterday was a big baking day here at the Bowl of Cherrys. My faithful assistant and chief taste tester, Peachy, and I hammered out a delicious and lovely birthday cake AND a super cute St. Patrick's Day treat. The later is still awaiting assembly, so you will have to wait on that one, but the cake has been enjoyed and I am ready to share.

I found the recipe on the Pillsbury website. I will send you there for the directions, but here are a few tips:
1) I had problems with my filling seizing on me. I would maybe omit the almond extract to see if that helps.
2) Instead of flouring the cake pan, I used cocoa powder. This accomplishes the same thing as flour, but doesn't leave the white residue behind.
3) When working with the glaze, I did not add the milk for fear of it seizing as well. It worked out fine for me without the milk.
4) Instead of decorating mine with the chocolate shavings and cherries, I glues ribbon to toothpicks. I recently saw this idea on one of those project cards at Joann Fabrics. It was a super cute and easy way to finish off the cake.

So, if you are looking for a showstopper of a cake that is rich and decadent, this is it. However, you must love chocolate.

PS Sorry if this post has left you craving chocolate. Especially for breakfast.
PPS I may know from experience that a piece of this cake does taste really good for breakfast.


I am linking to these wonderful parties this week.
Today's Creative Blog
Making the World Cuter
The Sweet Talk Shop