Chocolate Cherry Cake Recipe
Imagine bringing a slice of chocolate cherry cake to the table, the rich aroma of cocoa mingling with the sweet scent of cherries. You don't need to be a master baker to achieve this; with a few key ingredients and some straightforward steps, it's within your reach. Ever wondered how the addition of boiling water affects the texture of your cake, or why folding in the cherries gently matters? There's more to this recipe than meets the eye, offering subtle techniques that make all the difference. Curious about these nuances? Let's explore what's next.
Recipe
Indulge in the delightful combination of chocolate and cherries with this Chocolate Cherry Cake recipe. This cake perfectly marries the deep, rich flavors of chocolate with the tart sweetness of cherries, creating a dessert that's both comforting and elegant. Ideal for any occasion, this cake is surprisingly simple to make, allowing even beginner bakers to achieve a stunning and delicious result.
The process involves crafting a moist chocolate batter, incorporating ripe cherries, and baking to perfection, resulting in a treat that's sure to impress your family and friends.
Begin by gathering the essential ingredients for this delectable cake. You'll need to prepare the batter by mixing together the dry ingredients, followed by the wet ingredients, and finally combining them to create a smooth mixture. Once the batter is ready, carefully incorporate the cherries before dividing the mixture into cake pans for baking. The simplicity of this recipe makes it an ideal choice for those looking to create a memorable dessert without the fuss.
Ingredients:
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 and 1/2 cups pitted cherries (fresh or canned)
To make the cake, preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lightly dusting them with flour.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth.
Carefully stir in the boiling water until fully incorporated, then gently fold in the cherries. Divide the batter evenly between the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For best results, use ripe, in-season cherries for the best flavor. If using canned cherries, make sure they're well-drained to prevent excess moisture in the cake.
To enhance the chocolate flavor, consider adding a pinch of espresso powder to the dry ingredients. Additionally, you can frost the cake with a chocolate ganache or a simple whipped cream to complement its rich taste. Remember to store any leftovers in an airtight container to maintain freshness and enjoy within a few days.
Cooking Steps
Let's get started on making your Chocolate Cherry Cake by first preheating your oven to 350°F, because nobody wants to put a cake in a cold oven, right?
Next, mix your dry ingredients in one bowl like they're having a little party, while in another bowl, your wet ingredients can mingle and get to know each other.
When you're ready, carefully add the boiling water—watch out for steam—and gently fold in the cherries, treating them as delicately as you'd a sleeping kitten.
Step 1. Preheat Oven to 350°F
As you begin the process of creating your Chocolate Cherry Cake, preheating the oven to 350°F (175°C) is an essential first step. This magical number guarantees your cake bakes evenly, achieving that perfect balance between moist and firm.
Imagine a cake that's gooey in the center or crispy on the edges—yikes! So, don't skip this step.
Before you start mixing ingredients, turn the dial and let the oven work its warm-up charm. It's like giving your oven a head start, just like a runner stretching before a race.
While the oven preheats, you can use this time to gather your tools and ingredients. It's efficient and guarantees you're ready to dive right into the fun part of baking.
Step 2. Mix Dry Ingredients Together
Harmony is key when you mix the dry ingredients for your Chocolate Cherry Cake. Start by grabbing a large mixing bowl; it's essential for keeping everything contained and easy to blend.
Measure out 1 and 3/4 cups of all-purpose flour, but try not to sneeze while adding 3/4 cup of unsweetened cocoa powder—chocolate clouds aren't fun!
Next, toss in 1 and 1/2 cups of granulated sugar, followed by 2 teaspoons of baking soda and 1 teaspoon each of baking powder and salt.
These leavening agents are like the secret agents that make your cake rise to the occasion. Use a whisk to blend everything together thoroughly, ensuring no clumps remain. A smooth, consistent mixture sets the stage for a perfect cake.
Step 3. Combine Wet Ingredients Separately
Now that your dry ingredients are perfectly mixed, it's time to focus on the wet ingredients for your Chocolate Cherry Cake.
Grab a medium-sized mixing bowl and whisk together the eggs, milk, vegetable oil, and vanilla extract. Think of this step as the cake's secret handshake—it sets the stage for that rich, moist texture we all love.
Be sure to whisk thoroughly, making friends with those stubborn egg yolks until everything's smooth and well-combined. Trust me, this step's essential! Don't rush it; imagine you're coaxing the flavors to mingle like party guests.
Once you're happy with the mix, set your bowl aside. Now, you're all set to bring these wet wonders together with your dry ingredients for an irresistible batter.
Step 4. Add Boiling Water Carefully
With a gentle hand, slowly incorporate the boiling water into your chocolate batter.
It's a bit like introducing a shy new friend to a lively party—do it carefully, and everything will blend beautifully. Start by pouring a small amount of water, stirring continuously to avoid shocking the batter. The chocolate's aroma should bloom, filling your kitchen with a delightful scent.
Remember, the batter will be quite thin, so don't panic. It's all part of the magic! Use a sturdy spoon or whisk, ensuring no pesky cocoa clumps are left behind. A smooth batter is key here, so take your time.
And hey, if you spill a little, consider it your cake's way of saying "hello."
Step 5. Fold in Cherries Gently
Although the batter is ready, the cherries need careful attention to maintain their shape and flavor. You don't want to squish those little red jewels!
Gently fold them into the batter using a spatula, as if you're trying not to wake a sleeping cat. Start at the bottom of the bowl, lifting the batter over the cherries with a smooth, sweeping motion. Take your time, guaranteeing each cherry is coated without bursting. This method keeps all that delightful cherry juiciness inside.
Final Thoughts
Crafting a Chocolate Cherry Cake is more than just following a recipe; it's about creating a memorable experience filled with rich flavors and satisfying textures.
You've tackled each step, from mixing the luscious batter to folding in those juicy cherries, like a baking champ.
Now, as you savor each bite, you'll appreciate the harmony of chocolatey goodness and cherry tartness.
Frequently Asked Questions
Can I Use Frozen Cherries Instead of Fresh or Canned?
You can definitely use frozen cherries instead of fresh or canned. Just make sure you thaw and drain them well to avoid excess moisture in your cake. This substitution won't compromise the delicious flavor you want.
How Can I Make This Cake Gluten-Free?
To make this cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Confirm the blend contains xanthan gum for structure. Check all other ingredients for gluten. Follow the same steps, and you'll enjoy a delicious result!
What Is the Best Way to Store the Cake?
Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you need more time, freeze it for up to three months.
Can I Substitute Almond Milk for Whole Milk?
Yes, you can substitute almond milk for whole milk in the recipe. It might slightly alter the flavor and texture, but it should still work fine. Just make sure you're using unsweetened almond milk for the best results.
How Do I Prevent the Cake From Sticking to the Pan?
To prevent sticking, grease your pans thoroughly with butter or non-stick spray, then dust them lightly with flour. Guarantee even coverage, especially in the corners. Alternatively, use parchment paper to line the bottom for easy removal.
Conclusion
You've just whipped up a Chocolate Cherry Cake that's sure to impress! With its rich chocolate and juicy cherries, this cake is as delightful as it sounds. Remember, don't rush when folding in those cherries, or they'll squish! Whether you top it with ganache or whipped cream, you've got a dessert that's both elegant and delicious. So, next time you want to wow your friends and family, you know which recipe to reach for!
