Chocolate Cherry Cake
It’s time to introduce you formally to my most treasured cake recipe, the Chocolate Cherry Cake. I have made this cake more times than I can count and is a frequent request for birthdays and get-togethers. Beautiful dark chocolate cherry cake covered in a silky chocolate buttercream frosting. The subtle flavor of cherry and almond cuts through the richness of the dark chocolate and leaves your taste buds asking for more.
I like to call this my blue ribbon cake. One year I was feeling adventurous and entered into a cake competition at our summer fair. Competing against 100 or so cakes, this baby won first prize.
It is a very versatile cake and can be made into many different types of cakes- cupcakes, bundt cake, 9×13, 8-inch layer cake (makes 2 layers), 6-inch layer cake (makes 3 layers). Each type of cake will have different baking times, so if you decide to be adventurous, watch closely so the cakes don’t over bake (or under bake). In these photos, I made a 3 layer 6-inch cake. One of my favorite things to make with this cake recipe is my Chocolate Cherry Cake Truffles.
The cake recipe calls for a whole 21 oz can of cherry pie filling. I have traditionally used Duncan Hines Original Cherry Pie Filling. I’ve never tried using another brand, but you could certainly try. I cannot guarantee that the taste or consistency would be the same.
In this recipe, I do use a standard kitchen scale to weigh out some of the ingredients. I find that you can get a more consistent end product. I found mine on Amazon for a fairly low price and it has become one of my most favorite kitchen gadgets.
To prepare the pans, when using the 6-inch or the 8-inch layer cake pans or the 9×13, line the bottoms with parchment paper and grease the sides. For the bundt pan or cupcakes, just ensure that they are well greased with butter or cooking spray.
I have never had a problem with this cake sticking in any of the varieties of pans.
When making a layer cake, I use Bake Even Strips. They are fabric bands that insulate the sides of the cake pans so that the cake cooks evenly. They help to eliminate crusty edges and stop the cake from creating a dome. By using these, you’re left with nice even, flat layers.
To Make The Cake:
In a large bowl, sieve the flour, cocoa, baking powder, baking soda, salt and brown sugar. Use a whisk to combine everything evenly. Add remaining ingredients and whisk together until batter is smooth. Divide evenly into 2, 8-inch round pans and smooth using an offset spatula.
Bake 35-40 minutes or until toothpick comes out mostly clean and it is slightly pulling away from the sides of the pans. Place on a wire rack and allow to cool in the pans for 10 minutes. Remove from pans and discard parchment paper from bottoms of cakes. Allow to cool completely before frosting.
Chocolate Buttercream Frosting:
To make the chocolate buttercream frosting, in a medium bowl, using a hand mixer or stand mixer, cream butter for 1-2 minutes. Add powdered sugar, cocoa, extracts and heavy cream. Mix for several minutes, scraping down the sides of the bowl every now and then, until mixture becomes light and fluffy.
Assembly:
Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup chocolate buttercream frosting and smooth. Top with remaining cake layer. Cover the outside and top of cake with a very thin layer of frosting to create a “crumb coat”. This helps to keep all those pesky crumbs from showing on the outside of the frosting. Chill for 20mins in the refrigerator.
Fit a piping bag with an open star pastry tip (I use Ateco #828), and fill with about 2/3 cup of frosting. Set aside.
Frost and smooth the outside of the cake using a metal bench scraper or offset spatula with the remaining chocolate buttercream frosting. Using the prepared piping bag, pipe 6 rosette dollops on the top of the cake. Place a maraschino cherry in the center of each dollop if desired. Chill for 30 minutes until firm.
Hope you enjoy this recipe. It has brought many a smile to my family and friends and I hope it will do the same with yours!
XO-K
Chocolate Cherry Cake
Ingredients
For The Cake:
- 250 g all purpose flour
- 75 g cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- 300 g light brown sugar
- 2 large eggs
- 100 ml vegetable oil
- 50 ml brewed coffee
- 1 tsp almond extract
- 1 (21 oz) can Duncan Hines Comstock original cherry pie filling
For The Chocolate Buttercream Frosting:
- 1½ cup unsalted butter softened
- 5½ cups powdered sugar
- ¾ cup cocoa powder
- 1½ tsp vanilla extract
- 1 tsp almond extract
- ½ cup heavy whipping cream
For Decoration:
- 6 maraschino cherries, with stems rinsed and dried
Instructions
To Make the Cake:
- Preheat oven to 350°. Prepare 2, 8-inch round cake pans by lining the bottoms with parchment paper and greasing the sides. Set aside.
- In a large bowl, sieve the flour, cocoa, baking powder, baking soda, salt and brown sugar. Use a whisk to combine everything evenly. Add remaining ingredients and whisk together until batter is smooth. Pour into prepared pans and smooth using a spatula.
- Bake 35-40 minutes or until toothpick comes out mostly clean and it is slightly pulling away from the sides of the pans. Place on a wire rack and allow to cool in the pans for 10 minutes. Remove from pans and discard parchment paper from bottoms of cakes. Allow to cool completely before frosting.
To Make The Frosting:
- To make the chocolate buttercream frosting, in a medium bowl, using a hand mixer or stand mixer, cream butter for 1-2 minutes. Add powdered sugar, cocoa, extracts and heavy cream. Mix for several minutes until mixture becomes light and fluffy.
Assembly:
- Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup chocolate buttercream frosting and smooth. Top with remaining cake layer. Cover the outside and top of cake with a very thin layer of frosting to create a crumb coat. Chill for 20 minutes in the refrigerator.
- Fit a piping bag with an open star pastry tip (I use Ateco #828), and fill with about 2/3 cup of frosting. Set aside.
- Frost and smooth the outside of the cake using a metal bench scraper or offset spatula with the remaining chocolate buttercream frosting. Using the prepared piping bag, pipe 6 rosette dollops on the top of the cake. Place a maraschino cherry in the center of each dollop if desired. Chill for 30 minutes until firm.