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Chocolate Cherry Cake Recipe

Chocolate Cherry Cake Recipe
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★★★★★

4.8 from 6 reviews

Indulge in the rich flavors of this decadent Chocolate Cherry Cake. Moist chocolate cake layers are infused with a cherry syrup and filled with a luscious chocolate frosting studded with juicy cherries, creating a delightful dessert that’s perfect for any celebration.

Ingredients

Scale

For the Chocolate Cake Layers:

  • 9 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 4 tablespoons (¼ cup) unsalted butter, melted and cooled to room temperature
  • ½ teaspoon vanilla extract

For the Cherry Syrup:

  • 4 cups fresh or frozen cherries, pitted and coarsely chopped
  • ⅓ cup kirsch (cherry liqueur)
  • 1 tablespoon granulated sugar
  • ¼ cup water

For the Chocolate Frosting:

  • 3 sticks (¾ lb) unsalted butter, softened at room temperature and cut into pieces
  • 8 oz cream cheese, softened at room temperature and cut into pieces
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon sea salt
  • 1½ teaspoons vanilla extract

Instructions

  1. Preparation: Preheat the oven to 350°F. Line the bottoms of two 9-inch round pans with parchment paper (do not grease the sides). Combine chopped cherries with kirsch and marinate at room temperature while preparing the cake.
  2. Making the Chocolate Cake Layers: In the bowl of a stand mixer fitted with the whisk attachment, beat eggs on high speed for 1 minute. Gradually add sugar and continue beating on high for 8 minutes until the mixture is thick and fluffy. In a separate bowl, whisk together flour and cocoa powder. Sift this mixture in thirds into the egg batter, folding gently with a spatula after each addition until no streaks remain. Gently fold in vanilla and melted butter, adding the butter in a slow stream. Ensure even mixing but avoid overmixing to prevent deflating the batter. Divide the batter evenly between the prepared pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes. Run a thin spatula around the edges, transfer to a wire rack, and let them cool to room temperature.
  3. Making the Chocolate Frosting: Beat softened butter and cream cheese on medium-high speed for 2 minutes until smooth and fluffy. In a separate bowl, whisk together powdered sugar, cocoa powder, and salt. Sift into the butter mixture and beat on medium-low speed until incorporated. Add vanilla and increase speed to medium-high. Beat for 4 minutes until fluffy and well combined.
  4. Assembling the Cake: Drain cherries, reserving the syrup. Add sugar and water to the syrup, stirring until dissolved. Slice one cake layer in half horizontally. Tear the second cake layer into large crumbs in a mixing bowl. Add one-third of the frosting and the drained cherries. Mix gently until evenly combined. Place one sliced cake layer (cut-side-up) on a platter and brush with one-third of the syrup. Spread a thin layer of frosting over the top. Add the crumbled cake mixture, shaping it evenly into a layer. Lightly brush with another third of the syrup. Spread a thin layer of frosting on the cut side of the second cake half. Place it frosted-side-down on the cake. Brush with the remaining syrup. Use the remaining frosting to coat the top and sides of the cake evenly.

Nutrition

Keywords: Chocolate Cherry Cake, Chocolate Cake, Cherry Cake, Dessert Recipe

Find it online: https://topreci.com/chocolate-cherry-cake-recipe/