Ingredients
- 1 devil's food chocolate cake mix (such as Betty Crocker(R) Super Moist(R))
- 1 1/4 cups water
- 3 eggs
- 1/2 cup vegetable oil
- 2 cups heavy whipping cream
- 1 (21 ounce) can cherry pie filling
- 1 (4 ounce) bar dark chocolate
Instructions
1_ Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.2_ Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer on low speed until combined, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Divide batter between prepared pans.
3_ Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool in the pans, about 5 minutes. Invert onto a wire rack and cool completely, about 1 hour. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
4_ Beat heavy cream in a chilled glass or metal bowl with an electric mixer on medium speed until stiff peaks form, about 5 minutes.
5_ Cut each cake in half horizontally with a bread knife, to make 4 layers. Place one layer on a serving plate. Spread 1/4 of the whipped cream on top. Top with 1/3 of the cherry pie filling; spread evenly. Place second cake layer on top. Repeat layering whipped cream, cherry pie filling, and cake layers, ending with whipped cream on top.
6_ Grate chocolate bar or shave into curls with a peeler; scatter on top of whipped cream.
Refrigerate cake until flavors combine, about 2 hours.
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