I got the cake recipe from Hershey’s and I’ve been using this recipe for my cakes and cupcakes. I’m not fond of baking from scratch, but this one is a go to recipe.

Bake your cake according to its direction. Divide the batter into 2 (8-inch) round pans for 2 layers or 3 (8-inch) round pans for a 3 layered cake. When it’s baked, Fire off and let it cool down on a wire rack before using.

I bake the cake a day ahead and I wrap in a plastic wrap and refrigerate.

I highly recommend that you use a canned Comstock Original Cherry Filling, it’s the best option, it taste great with lots of chunk cherries a perfect deal for this cake.

I used Frosty Boy Australia, Whip Cream Powder, all you have to do is add cool water, mix, whip, smile and you’re ready to frost.

I used milk chocolate, you can use dark or any chocolate you prefer.

Melt your chocolate in a double broiler and spread in aluminum foil using a metal spatula, spread until smooth or make some lines for texture. Chocolate thickness depends on your desired.

Freeze to set, it only takes a minute or less. Break them gently into pieces and set aside.

Repeat the process until you have enough chocolate to cover the whole cake.

Now that we already prepared all the components needed, let’s assemble the cake.

First, we need a cake board. Spread a little cream on the board, so our cake won’t slide if we frost them.

Place the first layer of your cake. Top with cream and followed with cherry filling, spread evenly. Cover with another layer of cake and again top with cream and cherry filling and top the last cake layer.

Cover the whole cake with whipped cream and pipe some swirls on top and decorate with reserve cherries.

Cover the whole side of your cake with chocolates and refrigerate to set for about 2 hours before serving.