Today, we’re inspired by the last bits in your jar. You know, the syrup and 3 cherries that are longingly eyeing you each time you open your fridge? October seems non-fussy as months go, so, let’s put those last little bits to work, making a dessert that looks fancy but doesn’t take a whole lot of time. Ready for Orasella’s chocolate cake with cherry almond glaze?
I love anything that sparkles, so this cake got a sprinkling of gold luster dust for dramatic effect. But, feel free to do you. Try cherries and sliced almonds or maybe cherries, crumbled dark chocolate, and chopped almonds. Have fun and get creative. It’s the best part!
CHOCOLATE CAKE
Make your favorite boxed chocolate cake. You’ll need to fill one cake round with the batter. For the cake above, we used an eight inch round, but, feel free to use what you have on hand. Once the cake cools, trim the dome off the top of the cake with a serrated knife so that both the top and bottom of the cake are flat. Make sure the cake is at room temperature before putting on the glaze.
Cherry Almond Glaze
2T cream cheese at room temperature
3T cherry syrup
1t almond extract
2c powdered sugar
Mix cream cheese, cherry syrup, and almond extract with a fork in a bowl until well combined. Add the powdered sugar and whisk until incorporated. Pour glaze in the middle of the cake and use an offset spatula or the back of a spoon to distribute glaze over the top of the cake. Push some of the glaze up against the side of the cake until it starts to puddle down. Decorate* before glaze hardens.
*Make sure you use a paper towel to dry cherries thoroughly before putting them on the top of the cake. Enjoy!