The cherry chocolate cake recipe story…
I baked a chocolate sour cream cake and Karolina, my daughter, didn’t like it. She didn’t like the tangy ganache. She was very disappointed, and so was I. So, I got out my cherry chocolate cake recipe and made this cake.
It really is a sour cream chocolate cake with a homemade cherry filling, but it has a different frosting then the traditional chocolate sour cream cake. She really liked this one and she would have liked to eat the icing directly from the piping bag.
I let her scrape the bowl clean, and in the end, after a lot of begging, she did get to eat some of it from the piping bag since I had some icing left over. I am a horrible mother who doesn’t think of her health, but “whatta hell” right?
So, to make a long story short, cake came out acceptable, Karolina enjoyed it, and I hope that you might want to try this cherry chocolate cake recipe today!
Let’s get baking.
I need to confess that I didn’t take any pictures while making the frosting. So sorry… You could always skip the frosting and go for the easy way out – sprinkle with powdered sugar.
If you do use this cherry chocolate cake recipe, drop a comment or two at the bottom of this page or “like me” on Facebook. That way the word will spread and my website will grow as I get REALLY motivated by some feedback from you guys out there in the World Wide Web!
Tip: For a quick and easy chocolate cake, cut the baked cake into two layers, smear the bottom layer with some type of sour tasting jelly (red or black currants, raspberries – not too sweet, blackberries, or cranberries). Garnish with powdered sugar. No chocolate frosting necessary.
For the cake:
For the homemade cherry filling:
For the chocolate icing:
Prepare the pan, chocolate cream and homemade cherry filling first:
1. Preheat the oven to 175°C (350°F)
2. Grease with vegetable shortening the bottom of 9” (24 cm) baking pan and line with baking paper. Grease the paper and the sides and sprinkle a spoonful of flour onto the bottom. Shake the pan to distribute the flour evenly. Discard any leftover flour. Set aside.
3. Melt the chocolate for the cream in a double boiler suspended over simmering water or in a microwave. I melted mine on 800 watts for 1 minute and then stirred until all pieces have melted. Add it to the cream, mix it, and refrigerate to cool off. Once it is cold, put it in the freezer for 1-2 hours. It should be thick after that time period.
4. Mix the cornstarch with a little water (about 2 tablespoons). Bring the cherries to boil and add the corn starch. Mix the cake filling until very thick. Take off the heat and cool it off.
5. Place the milk chocolate in the fridge to bring down its temperature.
Tip: You might be able to use a cherry pie filling, but make sure that it is thick. You could always heat it up and add just a little of corn starch to thicken it.
Prepare the chocolate cake:
1. Mix the flour with sugar, salt, baking powder, and baking soda on low for 1 minute.
2. With a whisk mix the water and cocoa. Let it cool.
3. Whisk egg yolks, ¼ of the sour cream (40g), and ¼ of the chocolate mixture (1 generous tablespoon).
4. Add butter to dry ingredients and mix on low for 30 seconds. Add rest of the sour cream (120g) and the remaining chocolate and mix on medium for 1 and half minute. Scrape the sides of the bowl.
5. Gradually add the eggs-chocolate-sour cream mixture and mix on high until all is incorporated, about 1 minute. Scrape the sides and mix for couple seconds again.
1. Pour into a prepared pan.
2. Bake for 40 minutes or until the tester comes out clean.
3. Let the cake cool off for 10 minutes in the pan on the rack. Loosen the sides with a spatula and invert onto a greased wire rack. Let it cool off completely. Wrap it air tight until you are ready for decorating.
Tip: I use a spring form and to cool off completely I take the ring away and let the cake sit on the bottom of the form until it cools off completely. That way I don’t have to wash the wire rack. Then I invert the chocolate cake onto my cake plate, take off the baking paper and have a beautiful even top.
Frost the cake:
1. Beat the frosting with a hand-held mixer until fluffy and stiff.
2. Cut the cake horizontally into two layers using a cake cutter or a long serrated knife.
3. Place the top layer onto your cake plate and put a cake ring (amazon) around it. You can use the ring from the spring pan as well.
4. Top the bottom layer with the thick cherries and cover with the second layer of cake. Ice the top layer with ½ of the chocolate frosting. Place the cake into a fridge for the cherries to set completely (about 1 hour).
5. Carefully take the ring off and ice the sides with the remaining frosting.
6. If you have remaining icing, you can pipe some deco on the top of the cake.
7. Shred the milk chocolate using a potato peeler. Sprinkle on top and ENJOY!
Tip: Before icing the sides, I slide under the cake strips of baking paper to protect the plate. Once I’m done, I slowly take them out. There is always a space between the cake and the plate where the frosting is missing. I usually pipe some rosettes to fill the gap.
I hope that you will enjoy this cherry chocolate cake recipe and that I will hear from you.
You might also enjoy these tasty chocolate cake recipes:
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