It’s a little bit of a “cheat” because we’re using a cake mix, but it looks great and tastes even better. Whomever gets a taste of your cake won’t care, though, and you don’t need to tell anyone unless you want to!
Duncan Hines Triple Chocolate Cake Mix
2 cans Hood-Crest Dark Sweet Cherries
12 fresh bing cherries
Make the chocolate cake mix as directed on the box in 2 8″ rounds. While baking, drain the juices from the cherries and set juice aside. Place 3/4 cherries into a blender and blend them they reach the consistency of a very chunky jam. If needed, use a small amount of the juices to make the blending easier on your machine. Set in the fridge until ready to construct the cake. Make the Marscarpone Whipped Cream, below:
Marscarpone Whipped Cream
1 cup heavy whipping cream
1 cup marscarpone
2 tbs powdered sugar
Add all ingredients in bowl, then mix until light and fluffy. If desired, add 2 tablespoons vanilla. Set in the fridge until ready to construct the cake.
Remove cake and let cool at least one hour. When cool, cut the cake horizontally in half. Place a small amount of marscarpone in center of your display plate, then place one cake on it. Pipe a ring of marscarpone around the top edge of the cake about 1/2″ thick. Add a layer of marscarpone 1/4″ thick on top of the cake. Place 1/4″ layer of cherries onto the marscarpone, being careful to keep the cherries inside the piped ring of marscarpone.
Repeat the process with the second and third layers of cake and marscarpone. With the final layer, pipe the ring of marscarpone around the edge of the top cake, then place your cherries directly on the cake followed by a layer of marscarpone.
Garnish cake with fresh bing cherries and serve!