A moist homemade cherry chip cake with a hint of almond, whipped ganache filling, and a dark chocolate ganache frosting!
12 tablespoons butter, softened
1 1/2 cups sugar
2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
6 egg whites
1/2 teaspoon almond extract
1 10-ounce jar maraschino cherries, rinsed and patted dry, finely chopped
3 tablespoons cherry juice (from the maraschino cherry jar)
2 cups heavy cream
16 ounces semi sweet chocolate chips
Preheat oven to 350. Grease two 9-inch cake pans with butter or cooking spray. Dust with flour (just sprinkle some flour in the pan and tip it around to coat, then dump out the excess). Place a round piece of wax paper in the bottom of the pan. (You can buy pre-cut wax paper for cakes, I just traced mine and cut it out)
In a large bowl cream together butter and sugar 3-4 minutes until very fluffy. In a separate bowl combine flour, baking powder, and salt and whisk to combine. In a large liquid measuring cup whisk together milk, egg whites, almond extract, and cherry juice.
Alternate adding dry mixture and wet mixture into the butter-sugar bowl, starting and ending with the dry mixture. Be sure to mix well between each addition. Gently stir in cherries.
Pour half of the batter into each of the prepared pans. Bake 25-30 minutes until an inserted toothpick comes out clean. Allow to cool completely on a cooling rack.
When the cakes are completely cooled, prepare the frosting. Place chocolate chips in a large heat-safe bowl. Bring heavy cream to a boil in a large sauce pan over medium high heat. Pour cream over chocolate chips. Allow to sit for a minute or so.
Whisk chocolate and cream until smooth. Pour about 1/3 of the chocolate mixture into a separate bowl. Place both bowls in the freezer for 10 minutes. Use a hand mixer to whip the bowl with the lesser amount of chocolate until fluffy (2-3 minutes).
Spread the whipped chocolate onto one of the cakes, then place the second cake on top. Pour the remaining non-whipped chocolate over the top of the cake and spread to cover entire cake. Store in airtight container at room temperature.