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Chocolate Cherry Cake One

Chocolate Cherry Cake: 1 Divine Recipe

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  • Author: Mina
  • Total Time: 6 hours 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This is a recipe for an easy chocolate cherry cake. It is a moist layer cake made with real cherries and chocolate, frosted with a tangy cream cheese frosting swirled with homemade cherry jam. It is a bakery-style dessert perfect for special occasions or summer celebrations. This recipe is designed to be made in one bowl and results in a four-layer cake.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup neutral oil (canola or vegetable)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 3/4 cup milk (room temperature)
  • 1/2 cup chocolate chips or chopped dark chocolate (optional)
  • 1 1/2 cups pitted cherries (fresh or frozen)
  • 1/4 cup granulated sugar (for jam)
  • 2 teaspoons lemon juice (for jam)
  • 2 cups full-fat cream cheese (cold, about 16 oz)
  • 1/2 cup unsalted butter (room temperature)
  • 2 to 2 1/2 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 2–3 tablespoons cooled cherry jam (from above)
  • 1/2 lemon juiced (for frosting, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until combined.
  3. In a large mixing bowl, whisk the neutral oil and granulated sugar until combined.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Add the dry ingredients to the wet mixture in three parts, alternating with the milk in two parts. Start and end with the dry ingredients.
  6. Mix gently just until smooth and no streaks remain. Avoid overmixing.
  7. If using, gently fold in the chocolate chips.
  8. Divide the batter evenly between the prepared pans.
  9. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Let the cakes cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.
  11. For the Cherry Jam: In a medium saucepan over medium heat, combine pitted cherries, granulated sugar, and lemon juice. Simmer for 10–15 minutes, stirring occasionally and mashing some cherries. If desired, mix cornstarch with water to make a slurry, stir into the jam, and cook for 2–3 more minutes until thickened. Remove from heat and let the cherry jam cool completely.
  12. For the Cream Cheese Frosting: In a large bowl, beat unsalted butter on high speed for 2–3 minutes until pale and fluffy.
  13. Add cold cream cheese and beat on medium speed until smooth and combined. Avoid overbeating.
  14. Mix in vanilla extract and a pinch of salt.
  15. Gradually add sifted powdered sugar, beating on low then medium-high until thick and fluffy.
  16. Gently fold in 2–3 tablespoons of cooled cherry jam. Cover and refrigerate the frosting overnight to firm up.
  17. To Assemble the Cake: If cakes have domed tops, level them with a serrated knife.
  18. Place one cake layer on a serving plate. Spread frosting evenly on top. Optionally, add a thin layer of cherry jam.
  19. Top with the second cake layer.
  20. Apply a crumb coat and chill briefly.
  21. Finish frosting the entire cake smoothly. Decorate as desired with fresh cherries, chocolate shavings, or piping.
  22. Let the cake sit at room temperature for about 30 minutes before serving.

Notes

  • Do not overmix the batter to keep the cake soft and tender.
  • Use cold cream cheese for a thick and pipeable frosting.
  • Ensure the cherry jam is completely cooled before adding to the frosting.
  • Can use canned or jarred cherries, drained and patted dry. Avoid cherry pie filling.
  • If frosting is too soft, chill it or beat in 1-2 tablespoons of cornstarch or milk powder.
  • This recipe can be baked as cupcakes (18-22 minutes) or in a 9×13-inch pan (35-40 minutes).
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: Estimate not provided
  • Sugar: Estimate not provided
  • Sodium: Estimate not provided
  • Fat: Estimate not provided
  • Saturated Fat: Estimate not provided
  • Unsaturated Fat: Estimate not provided
  • Trans Fat: Estimate not provided
  • Carbohydrates: Estimate not provided
  • Fiber: Estimate not provided
  • Protein: Estimate not provided
  • Cholesterol: Estimate not provided

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Find it online: https://recipesperday.com/chocolate-cherry-cake-one/