Who doesn’t love a decadent chocolate mud cake? But what if you could take it up a notch by making it tall, rich, and fudgy? This cake is not just a dessert; it’s a statement piece that’s perfect for birthdays, anniversaries, or even a weekend treat to indulge your chocolate cravings.
In this blog, I’m sharing my foolproof recipe for a Tall Chocolate Mud Cake that is soft, moist, and loaded with chocolatey goodness. Whether you’re a seasoned baker or just starting out, this step-by-step guide will help you create a stunning cake that looks and tastes like it’s come straight from a bakery.
Welcome back to my kitchen! Today, I’m excited to share a recipe that combines the richness of dark chocolate with the tartness of cherries—Dark Chocolate Cherry Cake. This indulgent treat is perfect for any occasion and is sure to impress your family and friends.
chocolate cherry cake
Why You’ll Love This Cake
This cake is a beautiful marriage of flavors. The dark chocolate provides a deep, rich base, while the cherries add a burst of freshness and a slight tartness. The whipped white chocolate ganache topping adds a light and airy contrast, making each bite a delightful experience. Plus, the cherry mixture not only enhances the cake’s flavor but also makes it visually stunning.
fresh cherry chocolate cake
A Little Story from My Kitchen
This Dark Chocolate Cherry Cake holds a special place in my heart. I first made it for my son’s birthday, and it was an instant hit. The combination of dark chocolate and cherries reminded us of the traditional Black Forest cake, but with a modern twist. Every time I bake this cake, it brings back memories of that joyous celebration, filled with laughter and delicious food.
Fun Facts About Cherries
Did you know that cherries are not only delicious but also packed with nutrients? They are a great source of vitamins A and C, fiber, and antioxidants. Cherries have been linked to numerous health benefits, including reducing inflammation, improving sleep quality, and even aiding in muscle recovery. When in season, fresh cherries are a wonderful addition to desserts, salads, and even savoury dishes.
Combine Ingredients: In a medium saucepan, combine 1.5 pounds of cherries, 1/3 cup of sugar, 1 tablespoon of cornstarch, and 2 tablespoons of any liquor (if using).
Cook: Cook over medium-high heat, stirring occasionally. Bring the mixture to a boil to activate the cornstarch and thicken the sauce. This should take about 4 minutes.
Cool: Once thickened, remove from heat and let it cool. This mixture will be used both in the cake batter and as a topping.
Step 2: Prepare the Cake Batter
Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, butter it, and dust with cocoa powder
Mix Dry Ingredients: In a bowl, whisk together 1.5 cups of cake flour, 3/4 teaspoon of baking soda, and 1/2 teaspoon of kosher salt.
Mix Dry Ingredients: In a bowl, whisk together 1.5 cups of cake flour, 3/4 teaspoon of baking soda, and 1/2 teaspoon of kosher salt.
Cream Butter and Sugar: In a large mixing bowl, beat 3 sticks of unsalted butter with 1 2/3 cups of sugar until light and fluffy. This should take about 3-5 minutes.
Add Eggs: Add 4 eggs one at a time, beating well after each addition. Then, add 2 teaspoons of pure vanilla extract.
Combine Mixtures: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the chocolate mixture in two parts, beginning and ending with the dry ingredients. Mix until just combined.
Fold in Cherry Mixture: Fold in 1.25 cups of the cooled cherry mixture into the batter until evenly distributed.
Step 3: Bake the Cake
Transfer to Pan: Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake: Bake for about 45-50 minutes, or until a cake tester inserted into the center comes out clean or with a few moist crumbs.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Add the Toppings
Whipped Cream or any other frosting of your choice: Once the cake is cool, spread a generous layer of whipped cream over the top. I used whipped white chocolate ganache.
Cherry Topping: Spoon the remaining cherry mixture over the whipped cream, spreading it evenly.
Serve and Enjoy!This Dark Chocolate Cherry Cake is best served fresh, with each slice offering a perfect blend of rich chocolate, tart cherries, and creamy whipped topping.
Video
Notes
Tips and Tricks for the Perfect Cake
You can Use Frozen Cherries: If fresh cherries are not in season, frozen cherries work perfectly for this recipe. Just make sure to defrost them before cooking.
Vodka Substitute: If you don't have vodka on hand, you can use Kirsch or simply omit the alcohol. Kirsch enhances the cherry flavor, but the cake will still be delicious without it.
Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before you start. This helps in achieving a smooth and well-mixed batter.
Whisking Cocoa Powder: When mixing the cocoa powder with hot water, make sure there are no lumps for a smooth, chocolatey paste.
Author: Deepali Ohri
Course: Dessert
Cuisine: American
Final Thoughts
This cake is more than just a dessert; it’s a celebration of flavours and memories. Whether you’re making it for a special occasion or just to satisfy a sweet craving, it’s sure to become a favourite. Enjoy baking and savour every bite of this delightful cake!
Feel free to share your own experiences with this recipe in the comments below. Happy baking!
Introducing the Soft & Moist Butter Cake – a timeless classic that’s been a staple in my baking journey since the beginning. While it may seem simple, creating the perfect butter cake requires patience, especially in the delicate process of mixing the batter. Unlike other cakes, such as moist chocolate or sponge cakes, where over-mixing is a big no-no, butter cake demands a thorough and precise mixing of butter and sugar to achieve that light, soft, and fluffy texture. It’s all about getting the butter and sugar to blend seamlessly, ensuring the cake rises beautifully without sinking. So, while it may take a bit longer than your average cake, trust me, the results are well worth the effort.
Sugar & Spice and everything Nice, is what comes to my mind while I bake this simple yet yummy classic cake. This is an old school cake, when there were no fancy and electrical equipments to bake. The simplest recipe ever which everyone can bake.
Are you looking for a quick and easy Chocolate Cake recipe with great flavour? Then you have reached the right place. All the ingredients for this cake, can actually be mixed together right in the pan and even served in the same pan after baking and frosting. This is going to be a nice snacking cake which is going to be loved by the kids and the adults both. This single layer cake has a rich chocolate flavour with a moist and tender crumb.
This cake recipe creates the thought of no dirty dishes as it is ‘Mix in the pan Cake’, but I find it much easier to mix the ingredients together in a separate bowl, rather than in the pan. There are a couple of things about this recipe that are worth mentioning. First, it does not contain eggs. Second, we also add a little lemon juice to the batter, which causes a reaction between the cocoa powder. And lastly, while I have used melted butter, you could substitute with corn, canola, safflower, or even a vegetable oil.
The cake pan doesn’t need to be buttered if you are going to serve the cake directly from the pan. However, if you want to remove the cake from the pan, then butter and flour the pan and line the bottom with a piece of butter paper or parchment paper. Once the cake has been baked and cooled, I like to frost it with Ganache. But this is not absolutely necessary. If you like you can just dust the top of the cake with a little powdered sugar or cocoa powder and serve it on its own or with whipped cream or a scoop of ice cream.
Ingredients:
1.5 cups of All-Purpose flour ( 195 grams)
1 Cup Granulated white Sugar (200 grams)
¼ Cup Unsweetened Cocoa Powder (25 grams)
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1/3 Cup unsalted melted butter (75 grams)
1 Cup warm water (240ml)
I tablespoon Lemon juice
1 teaspoon vanilla extract or essence
Chocolate Frosting:
170 grams of semi-sweet chocolate (chopped)
¾ cup cream (180ml)
1 tablespoon unsalted butter, room temperature
Method:
Preheat your oven to 180° C.
In a bowl Stir together all the dry ingredients, the flour, sugar, cocoa powder, baking powder, baking soda and salt.
Now in warm water add lemon juice and vanilla extract and mix well.
Add this mixtre to the dry ingerdients. Also add the butter.
Mix everything together until blended.
Bake in a preheated oven for about 30-35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Remove from the oven and place on a wire rack to cool.
Frosting:
In a heat proof bowl, keep chopped chocolate, cream and butter. Place this bowl over a pan of simmering water. Melt until smooth and shiny.
Remove from heat and let stand at room temperature until it’s cool and a bit thick and of pouring consistency.
Once the cake and the frosting both cool down, pour the frosting over the cake. Let stand until the frosting has thickened.
You can even use some sprinkles or chocolate chips over the cake if you are making for kids.
Temperature is falling day by day and all I want is sitting with my cup of coffee and some tea cake. And what’s better than a classic Cardamom Cake. So here I am with my favorite recipe of Cardamom Cake. Let’s get started.
Whole wheat and apple make a perfect combination and when these two are used to make a dessert, it brings out the best of flavors. The Whole Wheat Apple Muffins Recipe is a perfect muffin that you can serve for a breakfast, pack into a lunch box or even serve as a tea time snack. These muffins are moist and will keep well for several days.
Ingredients:
1 cup or 120 grams whole-wheat flour 1/2 teaspoon baking soda 1/4 teaspoon cinnamon powder 1 to 2 pinch of cinnamon powder for sprinkling one pinch salt 1/2 cup warm water 1/2 cup powdered or grated jaggery 1 large apple or 2 medium sized apples (peeled, Cord and chopped) 1/2 tablespoon vinegar 1/2 teaspoon vanilla extract 3 tablespoon olive oil or any neutral flavored oil
Method
1. First of all pre-heat your oven to 1 80°C or 350°F. 2. Then line a muffin tray with muffin liners 3. Take a big bowl and sift all the dry ingredients into it i.e whole wheat flour, half teaspoon baking soda, cinnamon powder and salt. Keep it aside 4. Then rinse, peel core and chop the apple. 5. In another bowl take warm water and add the powdered jaggery. Stir well until all the jaggery is dissolved 6. Then add vanilla extract and oil and again mix it very well. 7. Now add vinegar and again mix well. 8. Add the dry ingredients now 9. Now with light hands and with the help of a wire whisk makes the wet and dry ingredients together. Do not over mix, some lumps are fine. You can add some water in in the batter to get a flowing consistency. 10. Finally add the chopped apples. 11. Now again with light hands mix the apples with the batter. 12. Now spoon the Apple muffin batter in the muffin liners. Sprinkle some cinnamon powder from top on all the muffins. 13. Bake the muffins in a preheated oven at 1:80 degree Celsius for 25 to 30 minutes or till the tops are browned and a toothpick inserted in the muffin comes out clean. 14. Once done keep it in the tray itself for 3 to 5 minutes and then remove the muffins and place them on wire rack. 15. Serve these muffins warm or as a tea time snack with milk, tea or coffee. 16. You can keep these muffins for 3-4 days in the fridge but it’s better to consume them within two days as it can become moist because of jaggery. So the best is to have them fresh.
To Freeze your Muffins
Cool your muffins to room temperature.
Place muffins flat in your freezer for about an hour until they are mostly frozen before packing them in an airtight container.
Place your muffins in an airtight container like a ziploc bag to keep air out.
Frozen muffins will stay good for up to 3 months.
To Thaw
Let your muffin thaw at room temperature. (Take about 30 minutes.)
Nutella Brownies are one of the favorite among my family members. These incredible brownies have a fudgy yet cakey texture, with that classic creamy Nutella flavour. They are super quick to make and absolutely addictive. A must try Recipe which you will love to bake for your kids.
3/4 cup all Purpose Flour 1 Cup Nutella 1/4 Cup Cocoa Powder 1/2 Cup Yoghurt 1/3 Cup Oil 1/2 Cup Milk 4 tablespoon Powdered Sugar 1 teaspoon Vanilla Extract / Essence 1 teaspoon Baking Powder 1/2 teaspoon Instant Coffee Powder
For Nutella Ganache
150 grams Cream
3 tablespoons Nutella
Method
In a jar or a bowl, pour in your dry ingredients; All purpose flour, cocoa powder, instant Coffee powder, powdered sugar and baking powder. Mix all of these properly.
In a separate bowl, add all wet ingredients; milk, oil, yogurt, vanilla, and mix all of these together.
Now mix Nutella in the wet ingredients and mix well. Once incorporated sieve the dry ingredients in the wet ingredients. Mix well.
Spread some oil on the baking dish and stick parchment paper in the way shown in the video.
Now evenly spread the brownie batter into this tin and tap it pnce or twice.
Bake for 20-25 minutes at 160°-170°.
After it is baked, coll it for half an hour.
Prepare the Nutella Ganache by that time. For this warm up the cream for 30 seconds in the microwave and mix in the nutella.
Spread this ganache over the brownie. Cut into equal square shapes.
Marble cake: a classic dessert that is so loved. Moist vanilla & chocolate cake, so soft, it melts in your mouth! A simple but beautiful cake. It’s almost a comfort food for me – warm, spongy marble cake fresh out of the oven, Ah, bliss. While a chocolate cake was always on top of my favourite cakes list, marble cake is also very close. My family drools over my cakes and this is one of their favorites too.
Here comes the recipe for beautifully moist, zesty and super spongy Orange Cake. This is a super easy orange cake to bake and is both light and fluffy. So Lets get started.
Beat egg whites + Vinegar. You can use any electric mixer to beat these.
Add sugar after one minute of beating as shown in the video. Beat till stiff peaks are formed.
Add egg yolks and fold with a whisk.
Add flour + salt mixture in batches and keep folding with the whisk.
Add liquid mixture i.e. oil+orange juice+orange zest + some orange food colour.
Fold with a spatula and shift in the baking pan lined with the parchment paper.
Tap the pan on the kitchen counter 2-3 times and then bake the cake at 150°C for 35 minutes, and after 35 minutes increase the temperature to 170°C and bake for another 3 minutes.
Once the cake is done, take it put of the oven and keep it on a wire rack for cooling. Once cool, take it out of the pan and remove the parchment paper.
Now in another small bowl take dark chocolate. Microwave the Cream for 30 seconds and pour the cream over the chocolate. The chocolate should be properly immersed in the hot cream. Keep it like this for 3-5 minutes and after that mix with a spoon.
This is our chocolate ganache which we are going to pour over our orange cake.
Pour the ganache over the cake and sprinkle some confetti or sprinkles. (I have used here some yellow colored sprinkles. )
