A moist and irresistible chocolate cherry cake that will have you coming back for more. This cake is simple to put together and is full of great flavor.
My two-year blogiversary happened a couple of weeks ago! I wanted to celebrate on the day, but I had so much trouble deciding on a cake. When I came up with one (A chocolate bourbon cake with chocolate frosting and a mini crombouche on top), I couldn't help but feel too intimidated to actually take it on. I wanted something a little more simple.
I was talking to one of my friends (my long time bestie from high school) about her birthday cake that I was going to make for her and that was what inspired this chocolate cherry cake. Something a little more like me. Simple. So that we can focus on the heart of the matter which is flavor. I used the same chocolate cake base that I've used in my Christmas cake and added a bit more chocolate. I then brushed it with a cherry liquer and covered it in cherry Swiss meringue buttercream. And since I hate frosting cakes and this is a cake for me, I left it naked. In my opinion, chocolate and cherry is the best combination. I might even love it even more than I love chocolate and orange.
I suppose now is the time I should reflect on the past year of blogging. I enjoyed it so much more than my first year and in many ways think of this as being my true first year of really blogging. Before I was simply throwing stuff out there and embarrassingly clueless as to what I was doing. I've been able to get to know some truly amazing and talented people and work with some of my absolute favorite brands that I am honored to have even had the chance to collaborate together. It was also my first full year of blogging full-time. I learned a lot about balancing being a single mom and working at home with a four-year old. It's been a challenge, but so worth it.
What's kept me going are people like you. No, really. You coming to the blog and reading my rambling and sharing my recipes and subscribing to the newsletter and following me on social media. I wouldn't be able to do what I do if it weren't for you. You've given me the chance to follow a dream and turn it into something wonderful that makes me delieriously happy. You are awesome, and I love you.
Okay, so mushy stuff aside, let's get on to the chocolate cherry cake...... annnnnnnd a little giveaway! I didn't really plan anything ahead of time, but my friends at Rodelle were kind enough to give away some of my favorite Rodelle products to one person! All you have to do to enter is to comment below and tell me your favorite food memory. It can be a particular moment in time like when your mom made you homemade chicken noodle soup when you were sick one day, or a dish that immediately takes you back to your childhood.
Chocolate Cherry Cake Recipe Notes
If you aren't great at handling cakes, I recommend using a cake leveler to split the cake in half. Taste the frosting as you add the cherries. You may end up needing less. Also be careful with the consistency, you don't want it too loose. So when I tell you to add the cherries ¼ cup at a time to this chocolate cherry cake, please listen! If you want to bump up that cherry flavor even more, add ½ teaspoon of almond extract.
Chocolate Cherry Cake
Ingredients
Chocolate Cake
- 1½ cups unbleached all-purpose flour
- 1½ cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1½ cups hot strong brewed coffee
- 9 ounces dark chocolate
- ⅔ cups Dutch-processed cocoa powder
- 1 cup vegetable oil
- 4 eggs
- ¼ cup cherry liqueur
Cherry Reduction
- ¾ lbs cherries pitted and quartered
- ½ cup granulated sugar
- ¼ cup water
Swiss Meringue Buttercream
- 4 large egg whites
- 1 ¼ cups granulated sugar
- 1 cup 2 sticks unsalted butter, room temperature
- cherry reduction
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Grease and four two 9-inch baking pans. Preheat the oven to 350 degrees F.
- Mix together the all-purpose flour, sugar, baking soda baking powder, and salt together. Set aside.
- Mix the coffee, chocolate, and cocoa powder, it will be almost like a thin paste. Place in the refrigerator to cool. Once cooled. beat in the oil and eggs.
- Fold the flour mixture into the chocolate, then mix until it is full combined. Evenly divide the batter between the two cake pans.
- Bake for about 18 - 22 minutes, or until a toothpick comes out clean when inserted into the middle. Cool for about 10 - 15 minutes. Remove from the cake pans and allow to finish cooling on a wire rack. (For the easiest time frosting, tightly cover the cakes and place in the freezer for a few hours, or overnight).
- Start on the cherry reduction. Add the cherries, sugar, and water to a saucepan and cook on medium high until reduced to a thick syrup with small chunks of cherry. It should be roughly ⅔ cup. Lightly crush the cherries as you cook. Optionally place the reduction in the food processor to crush up the cherries a bit more. Allow to cool to room temperature. This can be made ahead of time and brough to room temperature when you use it. It is okay if it is still slightly cool.
- Clean your bowl (it is best if you use the bowl of your stand mixer) and whisk for the swiss meringue buttercream and thoroughly dry. Place a small pot on the stove with about an inch of water. Heat the water until steaming, but not boiling. Place the bowl over the pot.
- Add your egg whites and sugar. to the mixing bowl and whisk constantly until the sugar is dissolved.
- Put the mixing bowl back into your stand mixer and whip until stiff peaks form. Add in the butter one tablespoon at a time and mix well between each addition. The mixture may separate and that is okay, it will usually come back together over time. If not, place it in the refrigerator for an hour and then start mixing again.
- Fold in the cherry reduction ¼ cup at a time.
- Cut the edges of the cakes and cut both cakes in half to create four cake layers. Brush the tops with the cherry liqueur.
- Top each of the layers with the buttercream and layer the cakes on top of one another. Smooth out any frosting that sticks out from the cake with an offset spatula.
- Top with fresh cherries for garnish.
Amy says
This cake looks delicious!! Definitely going on my to-bake list! And everything on your blog looks delicious too.... Hmmm... my to-bake list has suddenly gotten a lot longer. And it's long to begin with.
As soon as I read "favorite food memory" the first thing that popped in my mind was Beef Vegetable Soup & my great grandma. I made this soup (it's one of my favorites!) a few weeks ago, & the instant I tasted it, I was back in my great grandma's kitchen, having lunch with her, and just visiting her. I've made the soup quite a few times, but that particular time it tasted just like hers. It just made me happy to remember her from the one taste.
Amanda says
I love that memory! I think memories like that are ones to treasure for the rest of your life 🙂
Concetta says
I'm dying to make this. If only I lived closer to better cherries (I haven't found many in my town! I know they exist on the island!!). I'm probably suuuuuper late on the giveaway, but I'll share my memory anyway, just because I really love food. I actually have 2 favorite food memories. The first isn't really about a food in particular, but I was an exceptionally serious eater as a kid, and I used to like watching my mom cook. She was convinced that I was impatient to see it finished so I could eat it (which is probably part of the case), but in reality, I just loved watching her cook. Especially fried chicken cutlets, because that was my freaking favorite. With a side of greens and salad and sliced tomatoes. Holy cow, now I'm starving.
My second memory is actually about a specific food. I mentioned that my favorite meal as a kid (the one above) had an entire half a plate of vegetables --- and that's because I was obsessed with vegetables. Specifically green ones --- broccoli, spinach, broccoli rabe, green beans, asparagus --- not because of the color, but because I just completely loved how they tasted. My mom always jokes that they're my version of candy (I never had a sweet tooth). Anyway, I loved nights when my mom didn't feel like doing anything special, and would make pastina (like those little stars, or just crumbled spaghetti) with boiled broccoli in a simple broth. I think as an adult, it's a pretty bland meal, but it didn't matter to me as a kid, and I still look back on it as comfort food.
Rose says
My favorite food memory is definitely that of the local grocery store's birthday cakes. They did a whipped cream frosting, which as a child was the only time I ever tasted that. To this day, their baking section and those cakes are the biggest thing that indicates a celebration!
Pam F says
I worked on a recipe for a couple of years it seemed - and my family, my dad in particular was always so happy to try out the latest rendition of my Chocolate Mousse Pie. Now, when I do make it, I always think of him. Oh and if I open a can of pineapple, pour the juice into a glass and toast him (here's to you Pop!). He has been gone since 2000 and those things bring him right back to me 🙂 I love your recipes and blog. Thank you for sharing with us!!! Pam
MaryAnne JK says
I'm 52 now, but when I was 14, my grandfather's girlfriend picked me up to spend the day with me (I had never spent any alone time with her in the past, so I was kinda weirded out at first). She spent the entire day showing me how to make homemade rhubarb pis (I was the baker in the family). I spent the entire day with her, came home and made them for my dad...two rhubarb, homemade pes-I was so proud of myself...until he tasted it. I FORGOT THE SUGAR!!!! Wow my dad was a sport! He just sprinkled some sugar on top and told me they were delicious.
Amanda says
Dads are great for that, aren't they? And what a fun way to be able to get to know someone
Lisa S says
My dad used to wake up early, play a music video, and make potato skillet for the family every Sunday morning. I loved coming downstairs to the sound of hymns, and smelling that meal. It was a perfect start for the Lord's day. The thought of that meal brings back so many good memories.
Amanda says
Wow, that's an awesome memory. I can imagine how nice waking up on Sundays must have been!
latanya says
Beautiful cake. I remember my mom making cornbread with chili and beans during the cold, winter months.
Mackenzie says
I remember making crumb cake on Sunday mornings with my mom and always having to double the crumb recipe because my brother and I wouldn't stop eating it as we made it.