Chocolate-Cherry Cake
Published July 24, 2022
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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.
I made this into a layer cake. My notes are; 1. Use parchment paper to line your cake pan!! 2. Do NOT overmix your cake batter, just fold those dry ingredients in really lightly 3. use powdered sugar instead of granulated sugar for frosting (cornstarch in the powdered sugar helps stabilize it!) 4. I put a little cream of tartar in my frosting to make sure it really withstands the tiers I was making 5. Cool the chocolate mixture *completely* before adding the cream. Add to pre-whipped cream.
We all loved this cake. Came together quickly and had great texture and flavour---the almond extract was inspired. I reduced the sugar to 195g and felt this was sweet enough. Also used homemade cherry preserves (from frozen sour cherries), very easy to make and so worth it. The cream whipped fine using cooled cocoa mixture but liquified much more quickly than usual---suggest you leave this part to the last minute.
I followed the recipe and was hoping this would be a standout for a friend’s birthday, but unfortunately the cake turned out dry — not moist as I had hoped. The cherry jam was a good addition.