Instant Chocolate Cherry Cake
|Chocolate cherry filling||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Chocolate||8 Ounce, bittersweet or semisweet (Finely Chopped)|
With serrated knife, cut cake into 4 rectangles, each 3 3/4 by 10 inches.
Also, cut heavy cardboard into a 3 3/4- by 10-inch rectangle.
With 2 wide spatulas, carefully lift 1 cake layer onto cardboard and set on a metal rack.
Gently spread evenly with 1/3 of filling to within 1/4 inch of edges.
Top with second layer, aligning with first; spread with 1/2 remaining filling.
Top with third layer; spread with remaining filling.
Top with last layer.
Cover and chill until filling is firm, at least 1 hour.
In a 1- to P/2-quart pan, bring cream to boil over high heat.
Remove from heat and stir in chocolate until melted; let cool 10 minutes.
Place cake on a rack set in a rimmed pan.
Starting at 1 end and working steadily toward the other, cover cake completely with warm chocolate in a slow, even, single pour.
Let cake stand at room temperature until glaze is set, at least 1 hour.
With 2 spatulas, transfer cake on cardboard to platter; serve.
If made ahead, chill cake until firm, then cover airtight with a foil tent (do not touch cake); chill up until next day.
Cut cake into 3/4-inch-thick slices; wipe knife between cuts.