1. Heat oven to 350 degrees F. Spray a bundt or tube pan well with flour-added cooking spray; alternately, spray with cooking spray and dust with flour.

2. Prepare cake. In a large mixing bowl, whisk together cake flour, all-purpose flour, sugar, cocoa powder, baking soda, and salt. Measure buttermilk into large measuring cup and whisk in eggs, vanilla, and espresso powder.

3. Add wet ingredients, shortening, and butter to dry ingredients. Use an electric mixer on low to beat for 1 minute, pause to scrape sides with a rubber spatula, then increase to high and beat for an additional 1 to 2 minutes, until batter is smooth and well mixed. Pour into prepared pan.

4. Bake at 350 degrees F for 35 to 40 minutes, or until a cake tester inserted in center comes out clean. Let cool for 5 minutes, then invert cake onto a plate or rack and let cool.

5. While cake bakes, prepare cognac-cherry sauce. Drain cherry syrup into a small saucepan; set cherries aside. Add sugar to syrup and bring to a boil, stirring frequently. Reduce by about one-third (sauce will not thicken). Add cherries and cognac to reduced syrup; simmer gently for 3 to 4 minutes. Sauce may be prepared in advance and kept, refrigerated, in a lidded glass jar.

6. While cake cools, prepare truffle glaze. In a medium saucepan over low heat, heat cream to near boiling. Turn off heat and add chocolate. Let sit for a few minutes to melt chocolate, then add butter and shortening and whisk until smooth and glossy. Whisk in cognac.

7. Assemble cake. When cake is still warm to the touch, but not hot, spoon 5 Tbsp. cognac-cherry sauce over top, letting it run down sides. Let cake sit, absorbing liquid, until cool. When cake is cool, spoon truffle glaze on top. Reserve some glaze to spoon over individual pieces; any leftover sauce can be refrigerated. Pipe whipped cream around bottom edge of cake and stud with cognac-soaked cherries. Serve slices with additional whipped cream or vanilla ice cream, if desired, and cognac-cherry sauce and truffle glaze in small bowls on the side.

Source: Hannaford fresh Magazine, March - April 2008