Chocolate-Cherry Cake
Published July 24, 2022
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/118 milliliters extra-virgin olive oil, plus more for greasing pan
- 1¼cups/250 grams granulated sugar
- 1cup/128 grams all-purpose flour
- ½cup/56 grams Dutch-processed cocoa powder
- 2teaspoons baking powder
- 2large eggs
- ¾cup/180 milliliters whole milk
- 1teaspoon pure almond extract
- ½teaspoon coarse kosher salt or ¾ teaspoon Diamond Crystal kosher salt
- 1cup/305 grams cherry preserves (see Tip)
- ¼cup/50 grams granulated sugar
- ¼cup/28 grams Dutch-processed cocoa powder
- Pinch of kosher salt
- ¼cup boiling hot water
- 2cups/473 milliliters cold heavy whipping cream
- Fresh red cherries, for garnish (optional)
For the Cake
For the Frosting
Nutritional analysis per serving (10 servings)
551 calories; 31 grams fat; 14 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 3 grams dietary fiber; 47 grams sugars; 6 grams protein; 226 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
- Step 2
In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the ½ cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
- Step 3
Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
- Step 4
Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
- Step 5
Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.
- Look for a brand of cherry preserves with minimal ingredients: It should consist of only cherries, sugar, pectin and some kind of citrus. That will taste more tart and less artificial than one with, say, high-fructose corn syrup and other fruit juices that muddy the natural cherry flavor.
Private Notes
Comments
NGB..you can fix broken whipped cream by adding more cold cream.
Nice! First one to comment. This went well until the frosting part. I wish the recipe indicated that even the slightest over whipping would result in a split disaster. This is different than your average whipped cream. Stop as soon as it’s sort of thick.
Though it doesn’t say, cool the chocolate mixture before incorporating it with the whipping cream. Also, I always stabilize whipped cream if planning to use it to actually frost a cake as opposed to serving it dolloped on the side. If not stabilized it will deflate quickly. Adding the cream cheese adds a slight tang, I use this trick frequently and have never ever had anyone not love the taste. Just add 4 oz of very soft cream cheese for every 8 oz of whipping cream. Can be used in any recipe.
Has anyone tried making the cake part and freezing it for a few days, then finishing the cherries and whipped cream frosting?
I don’t understand the “this cake is too dry“ comments at all. In fact, it’s a very moist cake. I’ve made it twice, once as a small 8 x 8 cake and once as a 12 x 15 sheet cake. Turned out great both times (the larger version sank a little in the middle, but the hollow disappeared under the frosting). Got rave reviews from both my swim team today and my six-year-old and his friends at his birthday party recently. Made with cherry jam the first time and raspberry jam today. I like the raspberry better because it’s easier to decorate the top with fresh raspberries (no pits). Definitely cool the chocolate syrup before adding to the almost whipped cream. Makes a lot of frosting, but that’s just fine because it’s almost like an airy mousse topping. A perfectly balanced cake. It’s a keeper!
Welp. Turned my heavy cream to milk. I have a knack for not following recipes too closely so probably my fault. I’d recommend just whipping some cream, made it a lot simpler. Cheers