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Chocolate Cherry Cake Recipe

Chocolate Cherry Cake Recipe
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★★★★★

4.8 from 25 reviews

This Chocolate Cherry Cake is a rich and decadent dessert that features a moist cocoa-infused cake base layered with a luscious cherry mousse and topped with a silky chocolate ganache. Perfect for special occasions, this cake beautifully blends the tartness of cherries with the deep flavor of chocolate to create an indulgent treat.

Ingredients

Scale

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup boiling water

For the Cherry Mousse:

  • 2 cups fresh or frozen cherries, pureed
  • 1 tbsp gelatin, bloomed
  • 1 cup heavy whipping cream

For the Ganache:

  • 1 cup water
  • 1/2 cup cocoa powder
  • 1/2 cup heavy cream
  • 1/2 cup sugar
  • 1 tbsp gelatin, bloomed

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan to prevent the cake from sticking during baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. Add Wet Ingredients: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well blended.
  4. Incorporate Boiling Water: Carefully stir in the boiling water into the batter. This will thin the batter and make the cake moist without compromising the texture.
  5. Bake the Cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
  6. Prepare Cherry Mousse: Bloom the gelatin according to package instructions. In a separate bowl, whip the heavy whipping cream until soft peaks form. Fold the pureed cherries and bloomed gelatin gently into the whipped cream until fully combined.
  7. Assemble and Chill: Pour the cherry mousse evenly over the cooled cake layer and refrigerate for 6-8 hours to set firmly.
  8. Make the Ganache: In a saucepan, combine water, cocoa powder, heavy cream, sugar, and bloomed gelatin. Bring to a gentle boil while stirring, then strain the mixture to ensure smoothness.
  9. Top with Ganache and Final Chill: Pour the warm ganache over the set cherry mousse. Return the cake to the refrigerator and chill again until the ganache is firm, about 2-3 hours.

Notes

  • Ensure the gelatin is properly bloomed to achieve the desired mousse and ganache texture.
  • Use fresh or frozen cherries based on availability; if using frozen, thaw and drain excess liquid before pureeing.
  • Allow the cake to cool completely before adding the mousse to prevent melting or sinking layers.
  • This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
  • For a more intense cherry flavor, consider adding a tablespoon of cherry liqueur to the mousse mixture.

Nutrition

Keywords: Chocolate Cherry Cake, cherry mousse cake, chocolate cake with cherries, mousse cake, cherry dessert, chocolate ganache cake

Find it online: https://maicook.com/chocolate-cherry-cake-recipe/