Chocolate Cherry Cake Recipe
This indulgent Chocolate Cherry Cake brings a new twist to the classic Black Forest cake. Instead of the traditional buttercream frosting and cherry brandy, this version is glazed with a smooth chocolate ganache and topped with fresh cherries and salted caramel to balance the sweetness. Perfect for dessert lovers looking for a rich, yet balanced treat.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients:
- 2 Whole Eggs
- 200g All Purpose Flour (Maida)
- 50g Salted Butter (at room temperature)
- 3 tbsp Cocoa Powder
- 80ml Milk
- 1/2 cup Heavy Whipping Cream
- 200g Sugar
- 1 cup Chocolate Chips
- 1 cup Fresh Cherries
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- Salt (to taste)
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Instructions:
-
Prepare the cake batter:
In a mixing bowl, cream the room-temperature salted butter and granulated sugar together. You can use a whisk or a stand mixer for this. Once smooth and well-combined, add the eggs and milk, mixing until the batter is uniform. -
Combine dry ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, salt, and cocoa powder, ensuring there are no lumps. Gradually add the dry mixture to the wet mixture, mixing gently to combine. Avoid over-mixing to keep the cake light and airy. -
Bake the cake:
Prepare a cake pan by lining it with parchment paper. Pour the cake batter into the pan, ensuring the consistency is smooth and flowy. Place the pan in a preheated oven at 350°C (or 175°C) for about 15 minutes, checking with a toothpick to ensure the cake is fully cooked. The toothpick should come out clean when inserted. -
Make the chocolate ganache:
In a heavy-bottomed pan, heat the heavy cream until it starts to boil. Add the chocolate chips and let them sit for 3 minutes. Stir the mixture until the chocolate is completely melted and smooth. Refrigerate the ganache for a while to allow it to thicken to a buttery texture. -
Prepare the caramel topping:
In a separate pan, melt sugar over low heat along with a teaspoon of butter. Stir continuously until the sugar transforms into a golden syrup. Be careful not to burn the caramel. -
Assemble the cake:
Once the cake is cooled, slice it into layers if desired. Coat the entire cake with the chocolate ganache. Top with fresh cherries and drizzle the golden caramel over them. For an extra touch, you can sprinkle some icing sugar or confectioner’s sugar on top for a refined finish. -
Serve and enjoy:
Your delicious Chocolate Cherry Cake from scratch is now ready to serve! This decadent cake pairs perfectly with a cup of espresso, making it an excellent treat for the holiday season or as a sweet snack for your weekend tea time.
