Description
This Chocolate & Cherry Delight is a moist, rich chocolate cake layered with a luscious cherry filling and topped with whipped cream and chocolate shavings. Perfect for celebrations or a special dessert treat, it combines the deep flavors of cocoa with the sweet tartness of cherries in a beautifully balanced dessert.
Ingredients
Scale
Cake
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) boiling water
Cherry Filling
- 2 cups (320 g) fresh or frozen cherries, pitted (or 1 can cherry pie filling)
- 1/4 cup (50 g) granulated sugar (if using fresh or frozen cherries)
- 2 tbsp cornstarch
- 1/4 cup (60 ml) water
Whipped Cream Topping
- 2 cups (480 ml) heavy whipping cream
- 1/4 cup (30 g) powdered sugar
- 1 tsp vanilla extract
Garnish
- Chocolate shavings or curls
- Fresh cherries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined and evenly mixed.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Using a mixer or whisk, beat the mixture until smooth and well incorporated. Then carefully stir in the boiling water, which will thin the batter for a moist cake texture.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely in the pans on wire racks.
- Prepare Cherry Filling (if using fresh or frozen cherries): In a medium saucepan, combine the pitted cherries and granulated sugar. Cook over medium heat until the cherries release their juices, about 5 minutes. In a small bowl, mix the cornstarch with water until smooth, then slowly add to the cherry mixture, stirring until it thickens. Remove from heat and allow to cool completely before assembling.
- Use Cherry Pie Filling (if using canned): If you’re using canned cherry pie filling, no heating is necessary—simply spoon it ready to use.
- Make Whipped Cream: In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This will be used as the luscious topping for the cake.
- Assemble the Cake: Place one cake layer on your serving plate. Spread the prepared cherry filling evenly over the top. Add the second cake layer on top of the filling. Spread the whipped cream generously over the entire cake, smoothing it with a spatula.
- Garnish and Serve: Decorate the top of the cake with chocolate shavings or curls and fresh cherries for an elegant finish. Chill the cake for at least 1 hour before slicing to let flavors meld and ensure clean slices.
Notes
- You can use fresh, frozen, or canned cherries, but fresh or frozen cherries require cooking with sugar and cornstarch to thicken the filling.
- Boiling water added to the batter helps create a moist and tender cake crumb.
- This recipe works well for celebrations as it serves 10 to 12 people.
- For best results, chill the assembled cake before serving.
- Store leftover cake covered in the refrigerator for up to 3 days.
