Cherry Chip Cake with Chunks of Dark Chocolate

Directions

1. Prep by oiling 3 round cake pans and preheat oven to 350 degrees.

2. Whisk gently together eggs, heavy cream, melted butter, and vanilla in mixing bowl.

3. In a separate mixing bowl combine dry ingredients.

4. Grate butter on top of dry ingredients. Combined by hand until butter is no larger than pea sizes.

5. Next up add in wet ingredients and blend together with electric mixer until well combined on medium speed. Then add in dark chocolate chunk and coarsely chopped flour coated cherries. Coating the cherries will make sure they don't sink to the bottom of the cake while baking in the oven. Using electric mixer until blended once more, making sure to keep on low and not over mixing.

6. Once combined put into 3 cake pans that are oiled and put into oven. 22-27 min or until wooden pick inserted comes out clean. Once cake is done baking let cool in pan for 15 min and transfer to cooling rack for another 15.

7. Blend together all frosting ingredients until well combined. (butter and cream cheese should be room temp if not heat in microwave for 30 sec at a time) You can add more heavy cream or powdered sugar depending on desired consistency. I sometimes choose to double the recipe for an even thicker layer on the outside.

8. Ice layers of cake and do a thin later around for a “crumb layer” that will catch all the crumbs and then make a base for the final layer. Place in fridge for 30 min and then do another layer of frosting. I enjoy piping small circles on top with a piping bag and adding cherries to each one. This also helps when cutting so I know how big to make each slice. Cut, Serve and Enjoy!