If you’re craving a luscious treat that perfectly balances rich chocolate and vibrant cherries, you’ve got to try this Chocolate & Cherry Delight Recipe. This dessert brings together the deep, velvety flavors of cocoa with the sweet-tart burst of cherries, wrapped in a moist cake and topped with fluffy whipped cream. Whether it’s a special occasion or just a cozy night in, this recipe promises a heavenly experience that you’ll want to share with friends and family again and again.
Ingredients You’ll Need
Getting down to the essentials, this Chocolate & Cherry Delight Recipe calls for straightforward ingredients that each play a crucial role in creating its signature taste and texture. From the cocoa powder that provides the chocolate depth, to the cherries that offer juicy brightness, every component is a star in its own right.
- 1 3/4 cups (220 g) all-purpose flour: The backbone that gives this cake structure and a tender crumb.
- 3/4 cup (75 g) unsweetened cocoa powder: Adds that rich, intense chocolate flavor that makes this dessert irresistible.
- 2 cups (400 g) granulated sugar: Sweetens the cake evenly while keeping it moist.
- 2 tsp baking powder: Provides the lift that makes the cake light and fluffy.
- 1/2 tsp baking soda: Supports rising and balances the chocolate’s acidity.
- 1/2 tsp salt: Enhances all other flavors without overpowering.
- 2 large eggs: Help bind ingredients and offer richness.
- 1 cup (240 ml) whole milk: Keeps the batter smooth and provides tender moisture.
- 1/2 cup (120 ml) vegetable oil: Ensures the cake stays soft and moist longer.
- 2 tsp vanilla extract: Adds subtle aromatic sweetness that complements the chocolate.
- 1 cup (240 ml) boiling water: Intensifies the cocoa flavor and makes the batter silky.
- 2 cups (320 g) fresh or frozen cherries, pitted, or 1 can cherry pie filling: The star fruit that brings bright, fruity contrast.
- 1/4 cup (50 g) granulated sugar (if using fresh or frozen cherries): Sweetens the natural tartness of fresh fruit.
- 2 tbsp cornstarch: Thickens the cherry filling to a perfect consistency.
- 1/4 cup (60 ml) water: Helps dissolve the cornstarch for the filling.
- 2 cups (480 ml) heavy whipping cream: Creates the creamy, dreamy topping.
- 1/4 cup (30 g) powdered sugar: Sweetens the whipped cream just right.
- 1 tsp vanilla extract: Adds depth and aroma to the whipped topping.
- Chocolate shavings or curls: For garnish and extra chocolatey elegance.
- Fresh cherries: To decorate and brighten every bite.
How to Make Chocolate & Cherry Delight Recipe
Step 1: Whisk Together the Dry Ingredients
Begin by combining the all-purpose flour, unsweetened cocoa powder, sugar, baking powder, baking soda, and salt in a large mixing bowl. This step ensures that your dry ingredients are well mixed, which is key to getting an even, rich chocolate flavor and a tender cake crumb throughout.
Step 2: Add the Wet Ingredients
Next, stir in the eggs, whole milk, vegetable oil, and vanilla extract. Mix everything together until the batter is smooth and silky. You’ll notice how the batter stays luscious and velvety, a beautiful anticipation of the moist cake to come.
Step 3: Incorporate Boiling Water
Now for a little magic: gently stir in the boiling water. This makes the batter thin but silky and helps intensify the chocolate flavor, giving your cake that irresistible, deep cocoa kick.
Step 4: Bake the Cake
Divide your batter evenly into prepared pans and bake for 30 to 35 minutes. Keep an eye on them as the oven works its magic—the cakes should spring back with a light touch when done. Once baked, allow them to cool completely before moving on to assembly.
Step 5: Prepare the Cherry Filling
If you’re using fresh or frozen cherries, toss them with sugar, combine cornstarch with water to create a slurry, then simmer these together until thickened. This warm, luscious cherry filling adds a perfectly balanced sweet-tart layer inside the dessert. If canned cherry pie filling is your choice, skip cooking and it’s ready to go.
Step 6: Whip the Cream
In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. This airy topping adds a cloudlike texture that complements the rich cake and fruity cherry filling beautifully.
Step 7: Assemble the Dessert
Layer one cake with the cherry filling, top with whipped cream, and then add the second cake layer. Finish with more whipped cream on top, creating a dessert that’s as stunning visually as it is delicious. You’re almost there!
Step 8: Garnish and Serve
Decorate with chocolate shavings and fresh cherries for a show-stopping finish. Each bite brings out the harmony of cake, cream, and cherry — a true treat that’s worth every step.
How to Serve Chocolate & Cherry Delight Recipe
Garnishes
Don’t hold back on presentation! Top your Chocolate & Cherry Delight Recipe with extra fluffy whipped cream, chocolate curls, and juicy fresh cherries. These garnishes not only add visual appeal but also enhance each forkful with delightful texture and bursts of fresh flavor.
Side Dishes
This dessert pairs wonderfully with a light espresso or a chilled glass of sparkling rosé. If you want to serve a fuller meal, try it alongside a simple mixed green salad or a subtly flavored cheese plate for contrast and balance.
Creative Ways to Present
For an impressive twist, serve the Chocolate & Cherry Delight Recipe in individual glass parfaits layered with cake cubes, cherry filling, and whipped cream. It’s perfect for dinner parties and lets everyone enjoy their own masterpiece without fuss.
Make Ahead and Storage
Storing Leftovers
This dessert keeps beautifully in the refrigerator for up to three days. Cover it tightly with plastic wrap or store it in an airtight container to maintain freshness and avoid absorbing other fridge odors.
Freezing
While the cake layers freeze well separately, the assembled Chocolate & Cherry Delight Recipe isn’t ideal for freezing due to the cream and cherry filling. For best results, freeze unfrosted cake layers wrapped tightly and thaw before assembly.
Reheating
Since this is a chilled dessert, reheating isn’t necessary. If you want to warm cake slices, heat them gently in the microwave before adding filling and whipped cream, but enjoy the assembled dessert cold for that perfect texture contrast.
FAQs
Can I use frozen cherries instead of fresh?
Absolutely! Frozen cherries work wonderfully in this recipe. Just thaw and drain them well before using to avoid excess moisture, and your Chocolate & Cherry Delight Recipe will be just as delicious.
Is it possible to make this dessert gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free blend, you can keep the texture close to the original. Just make sure your gluten-free flour includes xanthan gum or another binder for the best results.
Can I substitute the heavy whipping cream with something else?
Heavy whipping cream is best for that rich, airy topping, but you can try coconut cream as a dairy-free alternative. Whip it well and add powdered sugar to taste to maintain that light sweetness.
How long does this dessert take to make?
The total time is around 1 hour and 25 minutes, including baking and cooling. It’s absolutely worth the wait for this stunning, flavor-packed Chocolate & Cherry Delight Recipe!
Can I prepare any parts of this dessert a day ahead?
Definitely. You can bake the cake layers and make the cherry filling up to a day ahead. Store them separately in airtight containers in the fridge to keep everything fresh until assembly.
Final Thoughts
Now that you’ve got the full scoop on crafting this breathtaking Chocolate & Cherry Delight Recipe, I encourage you to dive right in. It’s a dessert that wraps comfort, elegance, and joy into every delicious bite—perfect to make and share with those you love. Treat yourself—you deserve it!
Print
Chocolate & Cherry Delight Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate & Cherry Delight is a luscious layered dessert combining a moist chocolate cake with a rich cherry filling and fluffy whipped cream. Perfect for any special occasion, it showcases the harmonious blend of deep cocoa flavors and sweet-tart cherries, topped with whipped cream and chocolate shavings for an elegant finish.
Ingredients
Chocolate Cake
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) boiling water
Cherry Filling
- 2 cups (320 g) fresh or frozen cherries, pitted (or 1 can cherry pie filling)
- 1/4 cup (50 g) granulated sugar (if using fresh or frozen cherries)
- 2 tbsp cornstarch
- 1/4 cup (60 ml) water
Whipped Cream & Garnish
- 2 cups (480 ml) heavy whipping cream
- 1/4 cup (30 g) powdered sugar
- 1 tsp vanilla extract
- Chocolate shavings or curls
- Fresh cherries
Instructions
- Make the Chocolate Cake: Preheat your oven to 350°F (175°C). Whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt in a large bowl to ensure even distribution of dry ingredients.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then add whole milk, vegetable oil, and vanilla extract. Mix until well combined and smooth.
- Mix Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until combined. Pour in the boiling water and stir carefully until the batter is smooth and slightly liquid.
- Bake the Cake: Divide the batter evenly between two greased or lined 9-inch round cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely on a wire rack.
- Prepare the Cherry Filling: If using canned cherry pie filling, set it aside without cooking. For fresh or frozen cherries, combine the cherries with granulated sugar in a saucepan over medium heat. Stir until the cherries release juices and sugar dissolves, about 5-7 minutes. In a small bowl, mix cornstarch and water to create a slurry, then slowly stir it into the cherry mixture. Cook and stir until the filling thickens, then remove from heat and let cool completely.
- Whip the Cream: In a chilled mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat.
- Assemble the Dessert: Place one chocolate cake layer on a serving plate. Spread the cherry filling evenly over the cake. Top with a thick layer of whipped cream. Place the second cake layer on top, gently pressing down. Cover the top and sides with remaining whipped cream.
- Garnish and Serve: Decorate the top with chocolate shavings or curls and fresh cherries. Chill the assembled dessert for at least 1 hour before serving to let flavors meld and cream set.
Notes
- You can substitute frozen cherries for fresh if fresh are unavailable; just be sure to thaw and drain excess liquid if necessary.
- Boiling water in the batter helps to intensify the chocolate flavor and create a moist texture.
- For an even richer cake, consider adding a teaspoon of instant espresso powder to the dry ingredients.
- The dessert is best served chilled but can be kept covered in the refrigerator for up to 2 days.
- Ensure the whipped cream is prepared last and kept cold for optimum volume and texture.
