Ciasto z Wiśniami Dr Pepper (Printer-Friendly)

Czekoladowe ciasto łączy wiśnie z wyrazistą nutą Dr. Pepper i puszystym kremem na każdą okazję.

# What You'll Need:

→ Cake Base

01 - 1 box chocolate cake mix (about 14 oz / 400 g)
02 - 1 1/2 cups Dr. Pepper Cherry soda (12 fl oz / 355 ml), room temperature
03 - 1 jar maraschino cherries, pitted (about 10 oz / 284 g), reserve 24 whole for decoration

→ Cherry Frosting

04 - 1 cup unsalted butter, softened (2 sticks / 8 oz / 227 g)
05 - 3 to 5 cups powdered sugar (12-20 oz / 340-570 g), divided
06 - 3 to 4 tablespoons reserved maraschino cherry juice

→ Decoration

07 - 1 package chocolate curls or shavings
08 - Reserved 24 maraschino cherries

# Steps to Follow:

01 - Set oven to 350°F (175°C). Lightly grease a 9x13 inch (23x33 cm) baking dish with oil or butter and dust with flour.
02 - Combine chocolate cake mix and Dr. Pepper Cherry in a mixer bowl. Beat on medium speed for 2 to 3 minutes, until fully blended.
03 - Drain maraschino cherries, reserving juice for later. Reserve 24 whole cherries for garnish, slice the remaining cherries in half, and gently fold them into the batter.
04 - Pour the batter into the prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean. Do not overbake.
05 - Allow the cake to cool fully in the pan before applying the frosting to avoid melting.
06 - Whip softened butter in a clean mixer bowl for 3 to 4 minutes until light and fluffy.
07 - Gradually beat in powdered sugar, starting with 3 cups. Once incorporated, increase mixer speed and continue beating for 2 to 3 minutes.
08 - Add 3 to 4 tablespoons of reserved cherry juice. If frosting is too thin, gradually mix in up to 2 more cups of powdered sugar until smooth and thick.
09 - Spread cherry buttercream evenly over the cooled cake using an offset spatula.
10 - Sprinkle chocolate curls over the top and place reserved maraschino cherries in even intervals for an attractive finish.
11 - Refrigerate the cake for at least 1 hour to set the frosting before slicing.

# Extra Suggestions:

01 - For optimal results, use high-quality cake mix and room-temperature soda for the batter. If the buttercream is overly sweet, balance the flavor with a few drops of lemon juice. If cherries are fresh, pit and dust them lightly with flour before folding into the batter to prevent sinking.
02 - Store frosted cake covered in the refrigerator for up to 5 days. For advance preparation, bake the cake a day ahead and frost just before serving.
03 - The unfrosted cake can be frozen for up to 3 months; thaw in the refrigerator and apply fresh frosting before serving.

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