Chocolate Cake with Cherry Topping

Baking a delicious chocolate cake is one of the simplest yet most rewarding experiences. When you add a vibrant cherry topping, you elevate the classic dessert to something truly special. This Chocolate Cake with Cherry Topping is not just great for birthdays or celebrations but is perfect for any day you want to treat yourself or loved ones. The combination of rich chocolate and sweet, tart cherries is utterly irresistible!

What You’ll Need for Chocolate Cake with Cherry Topping

Gather these fresh ingredients to whip up your delightful cake:

• 1 and 1/2 cups (190g) all-purpose flour
• 1 and 1/2 cups (300g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder
• 1 and 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 3/4 cup (180ml) whole milk
• 1/2 cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 3/4 cup (180ml) hot coffee (or hot water)
• 2 cups fresh cherries, pitted
• 1/2 cup (150g) cherry jam or preserves
• 1 tbsp lemon juice
• 1 to 2 tbsp sugar (optional)
• 1 and 1/2 cups (360ml) heavy whipping cream
• 4 tbsp powdered sugar
• 1 tsp vanilla extract
• Fresh cherries for garnish
• Dark chocolate shavings for garnish

Step-by-Step Chocolate Cake Recipe

1. Preheat your oven to 175°C (350°F) and grease a 9-inch cake pan. Line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix everything together until you have a smooth, thick batter. Then, pour in the hot coffee (or hot water) and mix until fully incorporated.
4. Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
5. For the cherry topping, combine the fresh cherries, cherry jam, lemon juice, and optional sugar in a small saucepan. Heat the mixture over medium heat for 3 to 5 minutes until it becomes syrupy and the cherries soften slightly. Set it aside to cool completely.
6. To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a cold mixing bowl until it forms soft peaks and is fluffy.
7. Once the cake is completely cool, generously spread the whipped cream over the top of the cake. Spoon the cooled cherry topping over the cream. Finish with fresh cherries and dark chocolate shavings for a stunning garnish.
8. Let the assembled cake chill in the refrigerator for about 30 minutes before slicing. Serve the cake either chilled or lightly cool. Store leftovers covered in the fridge for up to three days.

How to Serve Chocolate Cake with Cherry Topping

Serving this beautiful Chocolate Cake with Cherry Topping is just as fun as making it! Here are some ideas:

• Cut the cake into thick slices and serve on elegant plates.
• Pair each slice with a scoop of vanilla ice cream for a classic combination.
• For a special touch, drizzle extra cherry syrup over individual servings, and add a sprig of mint on top for freshness.
• Enjoy with a hot cup of coffee or a glass of chilled milk, perfect to balance the rich chocolate flavor!

Expert Tips for Chocolate Cake with Cherry Topping

1. Use Fresh Cherries: For the best flavor, opt for fresh cherries when making the topping. They add brightness and taste compared to canned options.
2. Lift the Flavor: A few drops of almond extract in the whipped cream can enhance the overall flavor of the cake.
3. Make it Ahead: This cake can be made a day in advance. Assemble it just before serving for the best texture and presentation.

Chocolate Cake with Cherry Topping FAQs

Q: Can I use frozen cherries for the topping?
A: Yes, you can use frozen cherries. Just make sure to thaw them and drain any excess liquid before cooking.

Q: Can I substitute the coffee in the cake?
A: Absolutely! You can use hot water instead of coffee if you prefer. Coffee enhances the chocolate flavor, but water works fine.

Q: How long can I store leftover cake?
A: Leftover chocolate cake can be stored in the fridge for up to three days. Keep it covered to stay fresh!

There you have it! This Chocolate Cake with Cherry Topping is a delicious treat everyone will love. I hope you give it a try; it’s a wonderful way to enjoy the delightful flavors of chocolate and cherries together. Happy baking!

Print Recipe

Chocolate Cake with Cherry Topping

A luscious chocolate cake topped with a vibrant cherry mixture and whipped cream, perfect for any celebration or a sweet treat.

Prep Time30 minutes mins

Cook Time35 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Cake, Dessert

Cuisine: American

Keyword: Baking, Celebration Cake, Cherry Topping, Chocolate Cake, Dessert Recipe

Servings: 8 servings

Calories: 350kcal

Ingredients

For the Cake

• 1.5 cups 1 and 1/2 cups all-purpose flour
• 1.5 cups 1 and 1/2 cups granulated sugar
• 0.75 cups 3/4 cup unsweetened cocoa powder
• 1.5 tsp 1 and 1/2 tsp baking soda
• 1 tsp 1 tsp baking powder
• 0.5 tsp 1/2 tsp salt
• 2 large 2 large eggs
• 0.75 cups 3/4 cup whole milk
• 0.5 cups 1/2 cup vegetable oil
• 2 tsp 2 tsp vanilla extract
• 0.75 cups 3/4 cup hot coffee (or hot water)

For the Cherry Topping

• 2 cups 2 cups fresh cherries, pitted Fresh cherries preferred for best flavor.
• 0.5 cups 1/2 cup cherry jam or preserves
• 1 tbsp 1 tbsp lemon juice
• 1-2 tbsp 1 to 2 tbsp sugar (optional) Adjust sweetness as desired.

For the Whipped Cream

• 1.5 cups 1 and 1/2 cups heavy whipping cream
• 4 tbsp 4 tbsp powdered sugar
• 1 tsp 1 tsp vanilla extract

For Garnish

• to taste Fresh cherries for garnish
• to taste Dark chocolate shavings for garnish

Instructions

Preparation

• Preheat your oven to 175°C (350°F) and grease a 9-inch cake pan. Line the bottom with parchment paper for easy removal.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
• Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix everything together until you have a smooth, thick batter.
• Pour in the hot coffee (or hot water) and mix until fully incorporated.

Baking

• Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool completely in the pan.

Cherry Topping

• In a small saucepan, combine the fresh cherries, cherry jam, lemon juice, and optional sugar. Heat over medium heat for 3 to 5 minutes until syrupy and the cherries soften slightly. Set aside to cool completely.

Whipped Cream

• In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form and it is fluffy.

Assembly

• Once the cake is completely cool, spread the whipped cream generously over the top.
• Spoon the cooled cherry topping over the cream.
• Finish with fresh cherries and dark chocolate shavings for garnish.

Serving

• Let the assembled cake chill in the refrigerator for about 30 minutes before slicing. Serve chilled or lightly cool.
• Store leftovers covered in the fridge for up to three days.

Notes

For best flavor, use fresh cherries in the topping. A few drops of almond extract in the whipped cream can elevat the flavor. The cake can be made a day in advance and assembled just before serving for optimal texture and presentation.