There’s something undeniably magical about a chocolate layer cake adorned with cherries. This confection combines the rich, decadent flavor of chocolate with the sweet, tart burst of cherries, creating a dessert that’s both indulgent and refreshing. Recently, I had the pleasure of making this delightful cake for a family gathering, and it was met with rave reviews. The combination of moist chocolate cake layers, luscious cherry filling, and smooth chocolate ganache made for a show-stopping dessert that everyone adored. Even those who usually shy away from sweets found themselves reaching for a second slice. It’s a recipe that not only fills the home with a heavenly aroma but also brings people together, making it a perfect centerpiece for any celebration.
Ingredients
The beauty of this chocolate layer cake with cherries lies in its simple yet carefully chosen ingredients. To create the cake, you’ll need 1 ¾ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 2 cups of granulated sugar, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and a pinch of salt. For the wet ingredients, gather 2 large eggs, 1 cup of whole milk, ½ cup of vegetable oil, 2 teaspoons of pure vanilla extract, and 1 cup of boiling water. These ingredients come together to form a moist and flavorful chocolate cake base.
For the cherry filling, you’ll need 2 cups of pitted and halved fresh cherries (or frozen cherries, if out of season), ½ cup of granulated sugar, 2 tablespoons of cornstarch, and ¼ cup of water. This filling provides a lovely contrast to the chocolate layers, infusing the cake with a bright and fruity note.
The chocolate ganache that envelops the cake requires 1 cup of heavy cream and 8 ounces of semisweet chocolate, finely chopped. This ganache adds a rich, velvety finish to the cake, elevating its indulgence factor.
Instructions
To begin, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then set them aside. In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, milk, oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Stir in the boiling water until the batter is smooth and slightly thin. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the cherry filling. In a medium saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the cherries soften, about 10 minutes. Remove from heat and let cool.
For the chocolate ganache, heat the cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth. Allow the ganache to cool slightly before using.
To assemble the cake, place one cake layer on a serving platter. Spread half of the cherry filling over the top. Place the second cake layer on top, then spread the remaining cherry filling over it. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth it out if necessary. Allow the cake to set at room temperature for at least an hour before serving.
Nutrition Facts
This chocolate layer cake with cherries serves approximately 12 people, with each serving containing around 450 calories. These calories are well justified by the cake’s rich and satisfying flavors, making it a worthwhile indulgence for special occasions.
Preparation Time
The preparation time for this cake is about 45 minutes, with an additional baking time of 35 minutes. Allow at least an hour for cooling and assembling the cake. While this may seem like a significant time investment, the results are more than worth it, offering a delightful treat that will impress your guests.
How to Serve
- Serve the cake at room temperature to allow the flavors to fully develop.
- Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
- Garnish with fresh cherries or chocolate shavings for added visual appeal.
- Consider serving with a cup of coffee or a glass of dessert wine to complement the cake’s rich flavors.
- For a festive touch, dust the top with powdered sugar just before serving.
Additional Tips
Tip 1: Ensure your ingredients are at room temperature before starting. This helps the batter mix more evenly and results in a better texture.
Tip 2: If you’re using frozen cherries, make sure to thaw them completely and drain any excess liquid to avoid a soggy filling.
Tip 3: For a more intense chocolate flavor, consider using dark cocoa powder and bittersweet chocolate for the ganache.
Tip 4: To make the cake layers even, use a serrated knife to level them before assembling.
Tip 5: If possible, make the cake a day in advance. This allows the flavors to meld together, enhancing the overall taste.
FAQ
Q: Can I use canned cherries instead of fresh or frozen?
A: Yes, canned cherries can be used. However, ensure they are well-drained, and adjust the sugar in the filling to taste, as canned cherries might be sweeter.
Q: How do I store leftovers?
A: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving again.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight and bring to room temperature before serving.
Q: What can I substitute for heavy cream in the ganache?
A: You can use coconut cream or half-and-half as a substitute for heavy cream, though the texture and flavor might vary slightly.
Q: Can I make this cake gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure the cocoa powder and other ingredients are also gluten-free to keep the recipe suitable for gluten-sensitive individuals.
