Cake

Chocolate and Cherry Cake

Chocolate Cherry Cake – amazingly good and so delicious! The light cake, soft, refreshing, and perfect for summer parties! Chocolate Cherry Cake is true chocolate heaven!

Yes, my friends think a food blogger is the same as Superman. They believe that we have power and that our specialties are perfect every time we make them. Yes, but they didn’t see when I baked my cake three times when my icing was neither light nor wet. They didn’t see me while I was sitting in front of my cookbook and trying to find a mistake. Everything is perfect when they come and when I have finished my cooking. They have the simplest job of tasting my food and then telling me, “Lidia, you’re a witch, that tastes delicious!”, And all I can say, “Oh, yes my dear”.

I got an inspiration for this cake when I looked at some delicious cakes on Natasha’s cooking blog and my friends remember me it’s a cherry moment. They remember me every day, and they even bought me cherries and said, “Dear, your cakes are so delicious”. I concluded that I would have time to party at my house this weekend. I started doing some research on Pinterest and thought I had to find something good and interesting. I saw a few recipes, then I found Natasha’s kitchen cake, made minor edits, and added my favorite ingredients.

The chocolate rum cherry cake is a great combination and I think my friends are going to like it. This cherry chocolate cake is very light, chewy and so refreshing and it’s an ideal summer cake. Until I made a cake my daughter Sarah made a light frosting and my cake was baked for a very short time. I made the decision to add chocolate frosting and I think my friends will be speechless when they see the decoration and the rum cherries.

When I have finished my cherry and chocolate cake, I have to take some photos for my blog because I want to share this delicious recipe with you. The chocolate cherry cake is now in the fridge waiting for my friends to come.

INGREDIENTS

For cake:

  • 2 eggs,
  • 2 cup granulated sugar
  • 4 tablespoon unsalted butter, softened to room temperature
  • 1 ½ cup all-purpose flour
  • 1 cup warm milk
  • 4 tablespoon unsweetened dark chocolate cocoa powder
  • Pinch of salt
  • 2 teaspoon baking powder

For the frosting:

  • 24 oz cream cheese, softened to room temperature
  • 2 cup powdered sugar
  • 2 cup heavy whipping cream

For the filling:

  • 3 cup fresh pitted cherries (chopped)
  • 2 tablespoon rum extract
  • 6 tablespoon cold water

For the garnish:

  • 4 oz semi-sweet chocolate, finely chopped
  • 4 oz heavy cream
  • Fresh cherries
  • Chocolate curls

INSTRUCTIONS

For the cake:

  1. Preheat the oven to 350 degrees
  2. Prepare three 6-inch cake pans by placing circles of parchment paper in the bottom of the pans and greasing the sides.
  3. In a medium bowl, combine all-purpose flour, cocoa powder, baking powder, and salt.
  4. In the bowl of your mixer, beat the butter and sugar, on medium speed for two minutes, until light and fluffy, add the eggs one at a time, beating and scraping the sides of the bowl after each, add hot milk and mix until smooth.
  5. Slowly add the dry ingredients to the wet ingredients with the mixer on low heat
  6. Divide the cake batter evenly between the three cake pans and bake for 10 to 15 minutes, or until a toothpick inserted in the center comes out clean.

For the filling:

  1. In a medium bowl, roughly mix the pitted cherries with 2 tbsp rum extract and 6 tbsp of cold water, let stand at room temperature for 30 minutes then drain the cherries in a colander over a bowl. Keep the syrup and cherries.

For the icing:

  1. In a medium bowl, add heavy whipping cream and mix until thickened.
  2. In another bowl, combine cream cheese and powdered sugar until creamy.
  3. Stir together until well blended.

Cake assembly:

  1. Place the first layer on your cake stand, generously brush the first layer of cake with cherry rum syrup. Put the icing on the first layer and spread it as evenly as possible with an offset spatula, evenly place the chopped cherries on the icing
  2. Repeat this process for each layer of cake but don’t put cherries on the last layer
  3. Refrigerate your unfrozen cake for 10 to 15 minutes to let it rest, then frost the top and sides.

For garnish:

  1. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a boil. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you get a smooth and shiny mixture.
  2. Pour the ganache on top of the cake, add the fresh cherries and chocolate curls on top of the cake. Refrigerate to set the ganache

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