chocolate cherry cake hello!

Recipe by
Sara Andrea
Eugene, OR

HELLO! Chocolate and cherries together? Yes please! This chocolate cake is moist and heavenly. This cherry filling is sweet and compliments the chocolate perfectly. The frosting is rich but not overpowering and is super silky and easy to spread. Give this a try and tell me if it’s not the absolute sexiest cake ever!

yield 12 serving(s)
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For chocolate cherry cake hello!

  • CAKE
  • 1 3/4 c
    flour (king arthur recommended)
  • 1 3/4 c
    sugar, white granulated
  • 3/4 c
    cocoa powder, unsweetened
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    salt
  • 1 c
    buttermilk
  • 1/2 c
    vegetable oil
  • 2 lg
    eggs (room temperature)
  • 1 tsp
    pure vanilla extract
  • 1 c
    freshly brewed strong hot coffee
  • CHERRY FILLING
  • 15 oz can
    dark sweet cherries (preferred brand oregon)
  • 1/4 c
    sugar, white granulated
  • 2 Tbsp
    cornstarch
  • 1 Tbsp
    lemon juice concentrate
  • 1 tsp
    pure vanilla extract
  • 1/2 tsp
    almond extract
  • 1/4 tsp
    salt
  • FROSTING
  • 1 c
    butter, unsalted
  • 1/2 tsp
    salt
  • 2 tsp
    pure vanilla extract
  • 3 1/2 c
    powdered sugar
  • 1/2 c
    cocoa powder, unsweetened
  • 1/2 c
    heavy whipping cream
  • DECORATING
  • 10 oz jar
    maraschino cherries
  • 1
    dark chocolate bar

How To Make chocolate cherry cake hello!

  • Slice of chocolate cherry cake
    1
    Cherry filling: In a small saucepan combine all ingredients and cook on medium high heat until gentle boil, stir continuously for an additional minute, remove from heat, cool and place in fridge until it’s time to assemble the cake.
  • Chocolate buttercream frosting
    2
    Cake: Preheat oven to 350. Grease and flour 2, 8 inch round pans. Add dry ingredients and mix with a whisk. In a stand mixer, mix buttermilk, oil, eggs and vanilla. Slowly add dry ingredients to the wet and mix on low. Add hot coffee and mix on medium, batter will be thin. Pour batter in prepared pans and bake for 30 minutes. Cool in pans for 10 minutes and then turn out onto a parchment lined wire rack to finish cooling.
  • Cherry cake before frosting
    3
    Frosting: In a stand mixer beat butter. In a separate bowl use a whisk to combine sugar, cocoa, and salt. Add vanilla to the butter and beat. Turn stand mixer to low and slowly add dry ingredients 1/3 at a time until completely combined. Add whipping cream and whip for 1 minute.
  • Chocolate Cherry Cake
    4
    Assembly: Level cakes if desired. Put one cake in a plate, spread cherry filling on top and place the second cake on top. Frost using the chocolate buttercream. Put maraschino cherries all around bottom of the cake. Cut up remaining cherries and place in a pile in the center of the top layer. Using a potato peeler, shave chocolate from the chocolate bar over the top. Serve.

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