If you love the combination of chocolate and cherry you will love this cake. One of my favorite cakes of all time is black forest cake. Rich, dark chocolate cake with kirsch liquor and whipped cream. Do you know a true black forest is not really a sweet cake? It was meant to be for adults with the right amount of sweetness, but enough alcohol to send your head spinning. Anyway, this chocolate cherry cake often reminds me of a black forest cake just a tad sweeter.
Chocolate cherry cake
Cake batter
Preheat the oven to 325°F / 165°C / Gas mark 3.Grease and line an 8-inch round cake pan (or 9 x 9-inch square cake pan) with parchment paper for easy removal.In the bowl of a stand mixer with the paddle attachment – add all cake ingredients except cherries.Pro tip – make sure the butter and eggs are at room temperature so you have a smooth, not lumpy batter.Combine everything until you have a smooth batter. I like to use a whisk first and then a spatula to ensure I scrape the sides of the bowl well.Pro tip- we do not want to activate the gluten in our flour, do not over-mix the batter too much.
Pour the batter into the prepared baking pan, and spread with an offset spatula towards the edges. Then, arrange the cherry halves all over the top.Pro tip – Arrange cherries so they are evenly distributed. These will sink into the cake and that’s what we want.Bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean. When done cool in the pan for 10 minutes then invert onto a baking rack to cool further.Pro tip – Let the cake cool completely before you frost it. At least 3 hours or more.
Cherry filling
In a saucepan, over medium heat, add the cherries, sugar, lemon juice, and 1/4 cup of water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit.Pro tip – Mashing will add a nice thicker consistency to the topping but make sure to leave some cherries whole.Combine the remaining water with cornstarch. Add it to the saucepan. Continue to cook on low heat until the filling is thick and glossy. When thick enough to coat the back of a wooden spoon or spatula it’s ready. Let cool completely.Pro tip – Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
Whipping cream
In the bowl of a stand mixer with the whisk attachment, whip the whipping cream into stiff peaks with powdered sugar
Assembly
Brush the cake with Krish liquor or simple syrup Pro tip– Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.Place the cooled cake on a serving platter. Spread an even layer of whipped cream over the cake with an offset spatula. Neaten the edges with the spatulaTransfer the remaining whipped cream to a piping bag with the star tip and pipe a border around the edge of the cakePro tip – this border will prevent the cherry filling to come down the sides of the cake.Pour cherry filling into the center of the cake and spread with an offset spatula making sure not to disturb the whipped cream layerPro tip – if the whipped cream layer is disturbed the cherry filling will get very cloudy.Top with fresh cherries for garnish.
Storage
This cherry cake does not need to be refrigerated. It can stay at room temperature for 2 to 3 days or in the fridge for 4 to 5 days or up to a week if stored properly. Once cut, always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.
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