This Chocolate Cherry cake is a tender and moist cake bursting with chocolate flavors followed by the unique tanginess of cherries.
I just love how versatile cherries are. For example, they go so well with different flavors such as lime, coconut, and also my absolute favorite almonds. But when it comes to chocolate, cherries perform in a special way. Firstly its tanginess really brings a certain “kick” to the chocolate’s deep and strong flavor. Secondly, the cherry puree I added to the batter enhances the chocolate’s smooth texture.
Now Let’s Talk About This Chocolate Cherry Cake:
As you can read below, I decided to bloom the cocoa powder by mixing it with melted butter. An amazing method I learned from The Kitchn.
What is Blooming?
Unlike other ingredients such as salt or flour, cocoa powder will only dissolve when in touch with hot liquid. In the baking world, this process is called Blooming. Blooming means that the cocoa powder actually dissolves and releases an intense chocolate flavor into the liquid.
The good news is that if you are ever out of chocolate, you can simply bloom some cocoa powder. But the very good news is that this extra step will unleash some serious chocolate flavor!
- As always, please make sure all ingredients are at room temperature.
- You can bake this cake in 3×8″ round pans or 4×6″ round pans. But you can also bake it in a loaf/bundt pans.
- The recipe calls for Cherry liquor. However, you can go ahead and skip it.
- You can omit 1/2 cup of the dried cherries with chopped chocolate.
- If you wish, you can drop the cherry puree all together. But please keep in mind that the cherry puree is what gives beautiful specs to the buttercream.
- You can use the leftover cherry purre for other uses such as ice cream topping, cookie filling, etc.
Here are some more chocolate recipes you might enjoy:
Also, One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
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Chocolate Cherry Cake
- 1 Pkg Frozen sweet (sour is ok) cherries, thawed (450 g / 16 oz)
- 1/2 Cup + 2 TBS Sugar ( 120 g / 4 oz)
Chocolate Cherry Cake
- 1 1/2 Sticks Unslated butter, melted (170 g / 6 oz)
- 1/2 Cup Unsweetened cocoa powder (56 g / 2 oz)
- 1 Cup Brown sugar ( 200 g / 7 oz)
- 1 Cup Sugar ( 200 g / 7 oz)
- 4 Large Eggs
- 1 Cup AP Flour (113 g / 4 oz)
- 1 Cup Cake Flour (113 g / 4 oz)
- 3/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1 Cup Half and Half ( 240 ml / 8 oz)
- 1/4 Cup Cherry Puree (56 g / 2 oz)
- 2 TBS Cherry liquor
- 1 Cup Dried cherries, finely chopped ( 113 g / 4 oz)
- 6 Large Egg whites (180 g / 6 oz)
- 1 1/4 Cup Sugar (250 g / 9 oz)
- 1/4 tsp Cream of tartar
- 4 Sticks Unsalted butter, soften (450 g / 16 oz)
- 2-4 TBS Cherry puree
- 1/4 Cup Semi-sweet chocolate chip (56 g / 2 oz)
- 1/4 Cup Heavy cream ( 60 ml / 2 oz)
- 2 tsp Corn syrup
In a food processor, pulse the cherries until smooth.
Place the cherries and sugar in a medium pan over the stove medium-low heat and cook for 20-30 minutes until the liquid has reduced by half.
Remove from the stove and pour it to a glass container. Store in the refrigerator until use.
Chocolate Cherry Cake
Preheat oven to 350 line the bottom of three 8" cake pans. Set aside.
Measure the cocoa powder into the bowl of a standing mixer and pour the melted butter on top. Mix to incorporate and let sit for 10 minutes to allow the cocoa powder to bloom.
In a medium bowl, sift together AP flour, cake flour, baking soda, baking powder, and salt.
In a large measuring cup pour the half and half, cherry puree and cherry liquor. Mix to combine.
Add the sugar and brown sugar to the chocolate-butter mixture and beat using the paddle attachment on medium-high speed for about 5-7 minutes. Until fluffy. Scrape the sides and bottom of the bowl.
Reduce speed to low and add the eggs one at a time waiting for each egg to fully incorporate before adding the next. Scrape the sides and bottom of the bowl.
Add the flour mix in three additions alternating with the liquid mix starting and finishing with the flour.
Right after adding the last portion of the flour, stop mixer and finish blending using a rubber spatula.
Fold the chopped cherries in two additions.
Divide the batter between the prepared pans and bake for 25-28 minutes or until a toothpick comes out clean from the center of the cakes.
Remove from the oven and let cool completely before frosting.
Mix the egg whites, sugar, and cream of tartar in a bowl and place the bowl on top of a pan with simmering water. (Do not allow the water to touch the bowl)
Keep whisking the egg-sugar mix until the mix is hot to the touch of your fingers (130F).
Place the egg mixture in a bowl of a standing mixture and whisk on high until a stiff meringue formed.
Add the butter in small pieces and mix until a smooth buttercream is formed.
Add 1 TBS of cherry puree at a time and check the flavor and color. Keep adding cherry puree until satisfied. (make sure not to add too much or it will affect the texture of the buttercream)
In a medium bowl place the chocolate chips, heavy cream, and corn syrup and warm in the microwave for 45-60 seconds.
Remove from the microwave and let sit for about 4-5 minutes.
Mix the chocolate until smooth. Use the chocolate when it is slightly cooled and a bit thick.
Place 1 cake on top of a serving dish and spread about 1/3 cup of buttercream on top. Spread a thin layer of cherry pure.
Repeat the above step with the second layer.
Place the third and last cake on top and use the remaining of the buttercream to frost the cake.
Drizzle the chocolate.