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Chocolate Cherry Cream Cake Recipe

Chocolate Cherry Cream Cake Recipe
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★★★★★

4.7 from 28 reviews

Indulge in this delightful Chocolate Cherry Cream Cake, featuring a moist cocoa-infused sponge layered with luscious cherry compote and smooth cream cheese frosting. Perfectly soaked with a chocolatey milk syrup, this cake combines rich chocolate flavors with the tart sweetness of cherries for a stunning dessert that’s both elegant and irresistibly tasty.

Ingredients

Scale

Cake:

  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup whole milk
  • ½ cup vegetable oil
  • 2 tablespoons cocoa powder
  • 1 packet (approximately 12g) baking powder
  • 1 packet (approximately 10ml) vanilla extract
  • 1¾ cups all-purpose flour

Cherries:

  • 2 cups fresh or frozen cherries, pitted
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • ½ cup water

Cream:

  • 1 cup cold heavy cream
  • 200 g cream cheese or mascarpone, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Soaking Syrup:

  • ½ cup whole milk
  • 1 tablespoon cocoa powder

Instructions

  1. Prepare the Cake: Preheat the oven to 170°C (340°F). In a large mixing bowl, beat the eggs and sugar until fluffy. Add the milk, oil, cocoa powder, baking powder, and vanilla extract, mixing until well combined. Gradually fold in the flour until you have a smooth batter. Pour into a greased or lined cake pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely, then carefully cut it horizontally in half to create two layers.
  2. Make the Cherry Compote: In a saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the cherries soften, about 8–10 minutes. Remove from heat and let cool completely.
  3. Prepare the Cream Filling: In a chilled bowl, whisk the cold heavy cream until it forms soft peaks. In a separate bowl, blend the cream cheese or mascarpone with the powdered sugar and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture until fully combined and creamy.
  4. Soak the Cake Layers: Mix the milk and cocoa powder to create the soaking syrup. Lightly brush or spoon this syrup over the bottom cake layer to keep it moist and enhance the chocolate flavor.
  5. Assemble the Cake: Place the soaked bottom cake layer on a serving plate. Spread a thick layer of the cream filling over it, followed by an even layer of the cooled cherry compote. Top with the second cake layer. Cover the entire cake with the remaining cream filling, smoothing the top and sides. Refrigerate the cake for 3 to 4 hours to set and allow the flavors to meld.

Notes

  • For best results, use fresh cherries when in season, or thaw frozen cherries thoroughly and drain excess liquid before use.
  • The cake can be made a day ahead and stored in the fridge to deepen flavors.
  • You can substitute heavy cream with whipping cream if preferred.
  • Ensure cream cheese or mascarpone is at room temperature before mixing to avoid lumps.
  • Adjust the sugar in the cherry compote depending on the sweetness of your cherries.

Nutrition

Keywords: chocolate cake, cherry cake, cream cheese frosting, chocolate cherry dessert, layered cake, homemade cake

Find it online: https://maicook.com/chocolate-cherry-cream-cake-recipe-2/