Description
This Cherry Chocolate Cake features rich layers of moist chocolate cake, a sweet-tart cherry filling, and fluffy whipped cream, topped with dark chocolate shavings. It’s the perfect elegant yet easy dessert for special occasions or casual gatherings.
Ingredients
- 280 g (2 ⅓ cups) all-purpose flour
- 400 g (2 cups) granulated sugar
- 50 g (⅔ cup) Dutch-processed cocoa powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 300 ml (1 ¼ cups) hot strong coffee
- 2 large eggs
- 240 ml (1 cup) buttermilk
- 120 ml (½ cup) vegetable oil
- 1 tsp vanilla extract
- 4 cups fresh or frozen sweet dark cherries, pitted
- 60 ml (¼ cup) water
- 100 g (½ cup) granulated sugar (for cherry filling)
- 1 ½ Tbsp cornstarch
- 480 ml (2 cups) heavy whipping cream
- 1–2 Tbsp confectioners’ sugar
- 1 tsp vanilla extract (for whipped cream)
- Dark chocolate shavings, for garnish
Instructions
- Preheat oven to 175 °C (350 °F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a small bowl, combine hot coffee. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla.
- Add egg mixture and half of the coffee to dry ingredients. Mix until smooth. Add remaining coffee and mix until uniform (batter will be thin).
- Divide batter between prepared pans. Tap pans on counter to release air bubbles.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean. Cool in pans 10 minutes, then turn onto wire racks to cool completely.
- For cherry filling: In a saucepan over medium heat, combine cherries and water. Cover and cook until tender (10–15 minutes). In a small bowl, mix sugar and cornstarch, then stir into cherry mixture. Cook until thickened and glossy (3 minutes). Let cool.
- For whipped cream: In a chilled bowl, whip cream until it thickens. Add confectioners’ sugar and vanilla. Continue whipping to medium-stiff peaks.
- To assemble: Place one cake layer on serving plate. Spread with half the whipped cream, then half the cherry filling. Top with second cake layer and repeat. Garnish with chocolate shavings and fresh cherries if desired.
- Refrigerate at least 1 hour before slicing and serving.
Notes
- Ensure cake layers are completely cool before assembling to avoid melting the cream.
- Use fresh or frozen cherries; avoid canned pie filling for best texture.
- If using frozen cherries, thaw and drain slightly before cooking.
- For more chocolate flavor, add melted dark chocolate to the batter.
- Use almond extract in place of vanilla for a unique twist.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
