Chocolate Cherry Cake
Ingredients
For Cherry Sauce
- 650-700 grams of Fresh Cherries
- 1/3 cup sugar ((65 grams))
- 1 tablespoon cornstarch/cornflour
- 2 tablespoons of any liquor (vodka/gin/rum)
For Cake:
- 1 & 1/2 cup butter ((340 grams))
- 1 & 2/3 cups Caster sugar ( (350 grams))
- 1 & 1/2 cup cake flour ((180 grams))
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cocoa powder ((50 grams))
- 1/2 cup hot water
- 1/2 cup yoghurt/ sour cream/curd/buttermilk
- 85 grams of semi-sweet or bitter-sweet chocolate
- 4 eggs
- 2 teaspoons vanilla extract
Instructions
Step 1: Make the Cherry Mixture
- 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.