Chocolate Cherry Cake
This chocolate cherry cake is a true celebration of rich, velvety chocolate and the sweetness of rum-soaked cherries. It’s a dessert that effortlessly balances indulgence with elegance, making it the perfect choice for festive gatherings, anniversaries, or a luxurious treat. The depth of dark cocoa intertwined with the juicy, boozy cherries creates a flavor explosion that’s both nostalgic and refined. When topped with a creamy, tangy cream cheese frosting and adorned with chocolate shavings and fresh cherries, this chocolate cherry cake becomes the highlight of any table.
Ingredients Breakdown
The ingredients in this chocolate cherry cake work harmoniously to create a memorable dessert. Each component plays a pivotal role in ensuring a moist texture, balanced sweetness, and a decadent finish.
For the Cake Batter:
The combination of unsalted butter, granulated sugar, and eggs forms the foundational richness of the cake. Butter, softened to room temperature, is essential to achieve a smooth, velvety batter, while sugar and eggs provide structure and sweetness. Warm milk, incorporated into the batter, brings moisture to the cake, ensuring a soft crumb, and the unsweetened dark cocoa powder adds depth and complexity to the chocolate flavor. The flour and baking powder work together to give the cake its rise, and the pinch of sea salt rounds out the flavors.
For the Filling:
Fresh cherries, pitted and soaked in golden rum, bring a delightful burst of sweetness and warmth to the cake. The rum infuses the cherries with a subtle spiced note, elevating the entire dessert. Freshness is key here using high-quality cherries ensures the filling remains juicy and flavorful, while the rum adds a sophisticated twist.
For the Frosting:
This cake calls for a rich cream cheese frosting made with softened butter, powdered sugar, and cream cheese. The addition of the reserved cherry and rum syrup gives the frosting a fruity undertone, while the cream cheese’s tanginess balances out the sweetness. The smooth, spreadable texture of this frosting makes it perfect for layering and decorating the cake.
Step-by-Step Instructions
Creating this chocolate cherry cake is a rewarding process that blends simple techniques with a few elegant touches.
Prepping the Boozy Cherries:
The cherries are the heart of this dessert. After rinsing and pitting, the cherries are chopped and soaked in golden rum for an hour. This allows the cherries to absorb the alcohol, creating a luscious, boozy filling. Once drained, the leftover cherry-infused rum syrup is reserved for later, where it will add flavor to the frosting and cake layers.
Making the Chocolate Cake Layers:
Start by creaming together softened butter and granulated sugar until light and fluffy. This step is crucial for creating a soft, airy cake. Eggs and vanilla extract are then added, followed by warm milk, which ensures the batter is smooth and rich. The dry ingredients flour, cocoa powder, baking powder, and salt are gently folded into the wet mixture, creating a batter with deep chocolate flavor. Bake the batter in two 8-inch cake pans until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool completely on a wire rack.
Creating the Creamy Frosting:
The frosting is whipped to perfection, combining softened butter and powdered sugar to create a light, fluffy base. Cream cheese is then added, piece by piece, creating a smooth, luscious texture. The reserved cherry rum syrup is gradually incorporated, adding a fruity twist to the cream cheese frosting. Once fully combined, the frosting is refrigerated until needed.
Assembling the Cake:
The cake layers are carefully sliced in half horizontally, creating four even layers. Each layer is generously brushed with the cherry rum syrup to keep the cake moist and flavorful. A layer of frosting is spread across each cake layer, followed by a sprinkle of boozy cherries. The process is repeated with the remaining layers, except for the top, which is left without syrup. Once the cake has been assembled, it is refrigerated to set the layers before the final frosting is applied. The finished cake is beautifully decorated with shaved chocolate and fresh cherries, making it a true showstopper.
Recipe Tips For chocolate cherry cake
- Perfecting Cake Texture: Use room temperature ingredients for a more cohesive batter and softer cake. Avoid overmixing once the dry ingredients are added to keep the cake light and fluffy.
- Even Cake Layers: Use a serrated knife to slice the cake layers evenly. It’s best to let the cakes cool completely before slicing to avoid crumbling.
- Smooth Frosting Application: To get a flawless finish on the frosting, refrigerate the cake layers before applying the final coat. Use a spatula dipped in hot water to smooth out the frosting for a professional look.
What to Serve with This Recipe
The rich, indulgent flavors of this chocolate cherry cake pair wonderfully with a variety of beverages and accompaniments.
Pairing Beverages:
For an elegant touch, serve the cake alongside a full-bodied red wine, such as a Cabernet Sauvignon, or an espresso for those who prefer coffee. A dessert cocktail, like a chocolate martini, would also complement the deep cocoa flavors beautifully.
Serving Ideas:
Add an extra flourish by topping each slice with a fresh cherry or an additional drizzle of the cherry rum syrup. This adds a burst of color and makes each serving even more enticing.
Accompaniments:
For a truly decadent dessert, serve the cake with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. Mascarpone cream is another luxurious option that adds a velvety richness to each bite.
Decoration Tips
The presentation of this chocolate cherry cake is as important as its flavor. Elevate its aesthetic appeal with thoughtful decorations that add texture and contrast.
Shaved Chocolate and Fresh Cherries:
To create delicate chocolate shavings, use a vegetable peeler to gently scrape semi-sweet chocolate. Scatter the shavings over the top of the cake, creating a whimsical, elegant look. Fresh cherries placed strategically around the top add a pop of vibrant color and a fresh burst of flavor with every bite.
Creative Twists:
If you’re feeling adventurous, consider adding a sprinkle of edible gold leaf for a luxurious touch, or craft elegant chocolate curls for an elevated presentation. A dusting of powdered sugar on top gives the cake a snowy effect, perfect for winter celebrations.
Chocolate Cherry Cake
Ingredients
For the Cake Batter:
- 1 1/2 cups white granulated sugar
- 4 Tbsp unsalted butter softened to room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup warm milk I used 1%
- 3/4 cup unsweetened dark cocoa powder a blend of natural and Dutched cocoa works well
- 1 1/3 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/8 tsp fine sea salt
For the Filling:
- 4 cups 1 lb fresh cherries, pitted
- 1/2 cup golden rum Bacardi Gold, around $8 at most stores
- 1/4 cup cold filtered water
For the Frosting:
- 16 Tbsp 2 sticks unsalted butter, softened
- 3 cups powdered sugar
- 1/4 tsp fine sea salt
- 16 oz cream cheese 2 blocks, softened and cut into small pieces
- 4 Tbsp reserved cherry/rum syrup
To Decorate:
- Semi-sweet chocolate chips for shaved chocolate garnish
- Fresh cherries for the top
Instructions
Prepping the Boozy Cherries:
- Start by rinsing and pitting your cherries. Roughly chop them and place in a bowl with the golden rum. Let the cherries soak for about an hour at room temperature. Once they’ve absorbed the rum, drain the cherries through a sieve, saving both the syrup and the cherries for later use.
Making the Chocolate Cake Layers:
- Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by buttering and lightly dusting them with flour, then set them aside.
- In the bowl of a stand mixer, cream together the softened butter and granulated sugar until the mixture is fluffy and pale. Add in the eggs and vanilla extract, then beat on high speed for about 7 minutes, or until light and airy. Slowly incorporate the warm milk, ensuring the batter is smooth.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and sea salt. Gradually fold this dry mixture into the wet ingredients, mixing just until everything is well combined.
- Divide the batter evenly between the prepared cake pans and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow the cakes to cool slightly before transferring them to a wire rack to cool completely.
Making the Frosting:
- Using a stand mixer with the whisk attachment, beat the softened butter, powdered sugar, and salt on low speed until combined, then increase the speed to medium-high and continue to whip until the mixture becomes fluffy and light in texture (about 2 minutes).
- Add the cream cheese one piece at a time, mixing thoroughly between each addition. Continue to beat until the frosting is smooth and creamy. Gradually add 4 tablespoons of the reserved cherry syrup, one tablespoon at a time, ensuring each is fully incorporated. Once done, refrigerate the frosting until you’re ready to use it.
Assembling the Cake:
- Once your cake layers have cooled, carefully slice each layer horizontally in half to create four thin layers in total.
- Prepare a syrup by mixing the remaining cherry rum syrup with 1/4 cup of cold filtered water. Place the first cake layer, cut side up, on your serving plate or cake stand. Generously brush the surface with the cherry syrup mixture, then spread a layer of frosting over the top. Sprinkle one-third of the soaked cherries over the frosting. Repeat this process with the next two layers.
- For the final layer, place it on top but do not brush with syrup or add cherries. Instead, refrigerate the cake for about 15-20 minutes to allow the layers to set.
- After chilling, apply a generous layer of frosting over the entire cake, covering both the top and the sides. Decorate the cake with shaved chocolate and fresh cherries to your liking before serving.