Why You’ll Love This Chocolate Cherry Cake Recipe
Whether you’re a chocolate lover or a cherry enthusiast, you’ll find this Chocolate Cherry Cake recipe irresistible.
I love how the rich, velvety chocolate pairs perfectly with the sweet, tart cherries, creating a flavor explosion in every bite. The cake’s moist texture makes it a delightful treat, and the layers of chocolate whipped cream elevate it to dessert perfection.
Plus, it’s surprisingly easy to make, so I can whip it up for any occasion without fuss. Every time I serve it, I see smiles and hear compliments, making it a go-to recipe for gatherings or special celebrations.
You’ll adore it!
Ingredients of Chocolate Cherry Cake
When it comes to baking, gathering the right ingredients is half the battle, right? For this Chocolate Cherry Cake, you’ll want to make sure your pantry is stocked with some delightful goodies that come together to create a dessert that’s not just pretty to look at, but also a feast for your taste buds.
Imagine that rich chocolate flavor mingling with the sweet and slightly tart notes of cherries. I mean, what’s not to love? Let’s explore the ingredients you’ll need to make this delectable cake.
Ingredients for Chocolate Cherry Cake:
- 2 cups all-purpose flour
- 1 tablespoon all-purpose flour (for dusting)
- 1/2 tablespoon cocoa powder
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1 (4 ounce) bottle maraschino cherries, drained and chopped (don’t forget to save the juice)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 4 ounces unsweetened chocolate, melted
- 1 1/3 cups evaporated milk
- 1/4 cup Quik chocolate milk mix
- 1 teaspoon pure vanilla extract
- 2 cups heavy cream, for whipping
- 1/4 cup confectioners’ sugar, for frosting
- Milk chocolate kisses, for decoration (optional but highly recommended)
Now, before you rush off to the grocery store, let’s chat about a few things. For the cherries, maraschino ones are usually the go-to, but if you’re feeling adventurous, you could use fresh cherries during their season—just make sure to pit and chop them!
Also, don’t skimp on the butter; using unsalted butter gives you better control over the saltiness of your cake. And let’s not forget about the chocolate. The unsweetened kind is vital for that deep, rich flavor, while the milk chocolate kisses add a sweet finishing touch that makes the whole cake just sing.
How to Make Chocolate Cherry Cake
Alright, let’s plunge into the deliciousness of making a Chocolate Cherry Cake. First things first, you’ll want to preheat your oven to a cozy 350°F. This is like giving your cake a warm hug before it even starts baking.
While that’s happening, grab your mixing bowl and combine 1 tablespoon of flour with 1/2 tablespoon of cocoa powder. This little mix will be your dusting agent for the cake pans, preventing any sticky situations later on. Grease two 9-inch cake pans and dust them with this flour-cocoa combo. It’s a simple step, but trust me, it makes a world of difference when you’re trying to get those cakes out in one piece.
Now onto the batter—grab another bowl and sift together 2 cups of flour, 3/4 teaspoon of salt, and 2 teaspoons of baking powder. It’s like a little spa day for your flour, making sure everything is light and fluffy. Set that aside for now.
In a separate large bowl, cream together 1/2 cup of softened butter and 1 1/2 cups of granulated sugar until it’s fluffy and dreamy. This is where the magic begins. Eggs come next—add 2 large eggs and mix until everything is blended smoothly.
Then, pour in 4 ounces of melted unsweetened chocolate, 1 1/3 cups of evaporated milk, and that cherry juice you saved earlier. Mix it all together until it’s as smooth as a jazz tune. Now, gradually fold in your flour mixture and add the chopped maraschino cherries. It’s going to look a bit like a chocolate-cherry lava flow, and honestly, it’s beautiful.
Once everything is combined, it’s time to bake! Pour that luscious batter into the prepared pans and pop them in the oven for about 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean, or at least mostly clean—nobody’s perfect, right?
After removing them from the oven, let the cakes sit for 5 to 8 minutes before transferring them to a wire rack to cool completely. Once they’re cool, feel free to split the cakes in half, layer them up, and frost them with some whipped chocolate cream made from 2 cups of heavy cream and 1/4 cup of confectioners’ sugar.
And for that extra touch, don’t forget to sprinkle some milk chocolate kisses on top. You’re not just making a cake; you’re creating a masterpiece that’s bound to impress, or at least make your friends question your baking skills. Happy baking!
Chocolate Cherry Cake Substitutions & Variations
There are several exciting ways to customize your Chocolate Cherry Cake to suit your taste or dietary needs.
If you’re looking for a gluten-free option, try using almond or coconut flour instead of regular flour. For a dairy-free version, substitute the butter with coconut oil and use almond milk.
You can also switch out the maraschino cherries for fresh or frozen cherries for a bolder flavor. Want to enhance the chocolate? Add chocolate chips or a splash of espresso to the batter.
Feel free to experiment with different frostings, like cream cheese or vanilla, to find your perfect combination!
Additional Tips & Notes
To guarantee your Chocolate Cherry Cake turns out perfectly, I recommend preparing all your ingredients ahead of time. Measure everything carefully, and make sure your butter and eggs are at room temperature for better mixing.
If you want an extra chocolate kick, consider adding chocolate chips to the batter. Don’t skip cooling the cakes completely before frosting; this prevents the cream from melting.
For a decorative touch, I like to top the cake with additional maraschino cherries or chocolate shavings.
Finally, if you have leftovers, store them in an airtight container to keep them fresh and moist for days. Enjoy!