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
Scale
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.
