Chocolate Cherry Cake
Chocolate Cherry Cake is a delightful dessert that combines rich chocolate with sweet cherries. This cake is moist, delicious, and perfect for any occasion. Whether you’re celebrating a birthday or just want to enjoy a sweet treat, this cake will impress everyone.
Why Make This Recipe
Making Chocolate Cherry Cake is a great idea for several reasons. First, it offers a lovely blend of flavors: the deep taste of chocolate pairs wonderfully with the tartness of cherries. Second, it is simple to prepare, so it’s perfect for both new and experienced bakers. Lastly, this cake not only looks stunning but also tastes amazing, making it a hit at gatherings.
How to Make Chocolate Cherry Cake
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) hot coffee or hot water
- 1 1/2 cups (225g) pitted sweet cherries, halved
- 8 oz (225g) semi-sweet chocolate, chopped
- 1 cup (240ml) heavy cream
- 1 cup (150g) fresh cherries, whole with stems or halved
- Optional: powdered sugar for garnish
Directions
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Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract, mixing until smooth. Gradually incorporate the dry ingredients, alternating with the buttermilk, until just combined. Stir in the hot coffee or water to achieve a smooth batter.
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Add the Cherries: Gently fold the halved cherries into the batter. Evenly distribute the batter between the prepared pans.
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Bake the Cake: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
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Make the Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate and stir until smooth.
How to Serve Chocolate Cherry Cake
Once the cake is completely cool, place one layer on a serving plate. Spread some ganache over the top, then add the second layer. Pour more ganache on top and let it drip down the sides. Finish by decorating with fresh cherries and a dusting of powdered sugar if desired.
How to Store Chocolate Cherry Cake
Store any leftovers in an airtight container at room temperature for up to three days. If you need to keep it longer, you can refrigerate it for about a week.
Tips to Make Chocolate Cherry Cake
- Ensure that your ingredients are at room temperature for better mixing and a fluffier cake.
- Use fresh cherries for the best flavor, but frozen cherries can also work.
- Be careful not to overmix the batter after adding the dry ingredients, as this can make the cake dense.
Variation
You can add a splash of almond extract instead of vanilla for a different flavor profile. Additionally, feel free to substitute the semi-sweet chocolate with dark chocolate for a richer taste.
FAQs
1. Can I use frozen cherries for this recipe?
Yes, you can use frozen cherries. Just make sure to thaw and drain them before adding to the batter.
2. How can I make this cake without eggs?
You can replace eggs with flaxseed meal or applesauce to achieve a similar texture.
3. Can I freeze Chocolate Cherry Cake?
Absolutely! Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to three months. Just let it thaw in the fridge before serving.
