Are you ready to indulge in a slice of pure bliss? This chocolate cherry cake combines the richness of chocolate with the tartness of fresh cherries, creating a dessert that is both decadent and refreshing. Perfect for celebrations or a cozy night in, this cake is sure to impress anyone who takes a bite. Let’s dive into the delightful process of making this exquisite treat!
Ingredients
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup fresh cherries, pitted and halved
– For frosting: 1 cup heavy cream, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe serves 8 people. Preparation time is about 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 18g fat, 45g carbohydrates, 4g protein, and 20g sugar.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the milk and vanilla extract.
5. In another bowl, combine the flour, cocoa powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Gently fold in the halved cherries.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 30 minutes or until a toothpick inserted comes out clean.
10. Allow the cake to cool completely before frosting.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, use almond milk instead of regular milk for a dairy-free option.
Serving and Pairings
This chocolate cherry cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing drink, serve with a cherry-flavored soda or a light sparkling wine.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. You can freeze the cake for up to 2 months. To reheat, simply let it thaw in the refrigerator overnight and serve at room temperature.
Cooking Mistakes
- Overmixing the batter can result in a dense cake.
- Not measuring ingredients accurately may alter the cake’s texture.
- Skipping the cooling step before frosting can cause the frosting to melt.
- Using old baking soda or powder can lead to inadequate rising.
- Using too many cherries can make the cake soggy.
Helpful Tips
- Always preheat your oven for even cooking.
- Use room temperature ingredients for better mixing.
- Try using dark chocolate for a richer flavor.
- Garnish with fresh cherries and chocolate shavings for presentation.
FAQs
Can I use frozen cherries instead of fresh?
Yes, you can use frozen cherries. Just make sure to thaw and drain them to avoid excess moisture in the cake.
How do I know when the cake is done baking?
Insert a toothpick in the center of the cake; if it comes out clean or with a few crumbs, the cake is ready.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and frost it just before serving.
What type of cocoa powder should I use?
Use unsweetened cocoa powder for the best results; Dutch-processed cocoa can also be used for a different flavor profile.
Is this cake suitable for special diets?
This cake can be adapted for gluten-free and dairy-free diets by substituting ingredients as mentioned in the alternatives section.
Conclusion
This chocolate cherry cake is a delightful treat that balances rich chocolate and tart cherries, making it an ideal dessert for any occasion. With its simple preparation and luscious flavors, it’s sure to become a favorite in your recipe collection. Enjoy every slice!
Chocolate Cherry Cake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh cherries pitted and halved
- For frosting: 1 cup heavy cream 1/2 cup powdered sugar, 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the milk and vanilla extract.
- In another bowl, combine the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the halved cherries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before frosting.
Nutrition
