Print

Chocolate Cherry Cream Cake Recipe

Chocolate Cherry Cream Cake Recipe
Print Recipe

★★★★★

5 from 5 reviews

This luscious Chocolate Cherry Cream Cake combines a moist cocoa-infused sponge with a rich cream cheese frosting and a vibrant, sweet cherry topping. Perfect for special occasions or a decadent dessert, it layers chocolate-soaked cake with a velvety blend of cream and mascarpone, complemented by a delightful cherry compote.

Ingredients

Scale

Cake:

  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup milk
  • ½ cup vegetable oil
  • 2 tablespoons cocoa powder
  • 1 packet (about 1 tsp) baking powder
  • 1 packet (about 1 tsp) vanilla extract or vanilla sugar
  • 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 grams cream cheese or mascarpone
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Soaking Syrup:

  • ½ cup milk
  • 1 tablespoon cocoa powder

Instructions

  1. Prepare the Cake: Preheat your oven to 170°C (340°F). In a mixing bowl, whisk together the eggs and sugar until pale and fluffy. Add the milk, vegetable oil, cocoa powder, baking powder, and vanilla, mixing until smooth. Gradually incorporate the flour until a uniform batter forms. Pour into a greased cake pan and bake for 30 to 35 minutes. Once baked, allow the cake to cool completely then carefully slice it horizontally into two even layers.
  2. Make the Cherry Compote: In a saucepan, combine cherries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and becomes syrupy. Remove from heat and let it cool completely to room temperature.
  3. Prepare the Cream: In a cold mixing bowl, whisk the heavy cream until soft peaks form. In another bowl, combine cream cheese or mascarpone, powdered sugar, and vanilla extract; mix until smooth. Gently fold the whipped cream into the cream cheese mixture until fully combined and silky.
  4. Assemble the Cake: Combine the milk and cocoa powder to create the soaking syrup. Place one cake layer onto your serving plate and lightly brush it with the cocoa-soaking syrup. Spread half of the cream mixture evenly over the soaked cake layer, then spoon the cooled cherry compote over the cream. Place the second cake layer on top.
  5. Finish and Chill: Spread the remaining cream over the top and sides of the assembled cake for a smooth finish. Refrigerate the cake for at least 3 to 4 hours, or overnight, to allow the flavors to meld and the cream to set before serving.

Notes

  • Use fresh cherries when in season for the best flavor, or frozen cherries as a convenient alternative.
  • Ensure the cream is cold before whipping to achieve maximum volume and stability.
  • The cake can be assembled a day ahead to enhance the melding of flavors and save time on the day of serving.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Adjust the sugar in the cherry compote to taste, especially if using very sweet or tart cherries.

Nutrition

Keywords: chocolate cherry cake, cream cheese frosting, cherry compote, chocolate cream cake, dessert recipe, layered cake

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