Chocolate Cherry Cake
One Sarcastic Baker recipe - American
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Pkg Frozen sweet (sour is ok) cherries, thawed and water discarded. ((450 g / 16 oz))
- 1/2 Cup + 2 TBS Sugar (( 120 g / 4 oz))
- 1 1/2 Sticks Unslated butter, melted ((170 g / 6 oz) )
- 1/2 Cup Unsweetened cocoa powder ((56 g / 2 oz))
- 1 Cup Cake Flour ((113 g / 4 oz))
- 1 Cup AP Flour ((113 g / 4 oz))
- 3/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1 Cup Brown sugar (( 200 g / 7 oz))
- 1/2 tsp Salt
- 1 Cup Sugar (( 200 g / 7 oz))
- 1 Cup Half and Half (( 240 ml / 8 oz))
- 1/4 Cup Cherry Puree ((56 g / 2 oz))
- 2 TBS Cherry liquor
- 4 Large Eggs
- 1 Cup Dried cherries, finely chopped (( 113 g / 4 oz))
- 6 Large Egg whites ((180 g / 6 oz))
- 1 1/4 Cup Sugar ((250 g / 9 oz))
- 1/4 tsp Cream of tartar
- 4 Sticks Unsalted butter, soften ((450 g / 16 oz))
- 2-4 TBS Cherry puree
- 1/4 Cup Semi-sweet chocolate chip ((56 g / 2 oz))
- 1/4 Cup Heavy cream (( 60 ml / 2 oz))
- 2 tsp Corn syrup
Instructions
- 1
In a food processor, pulse the cherries until smooth.
- 2
Place the cherries and sugar in a medium pan over the stove medium-low heat and cook for 20-30 minutes until the liquid has reduced by half.
- 3
Remove from the stove and pour it to a glass container. Store in the refrigerator until use.
- 4
Preheat oven to 350 line the bottom of three 8" cake pans. Set aside.
- 5
Measure the cocoa powder into the bowl of a standing mixer and pour the melted butter on top. Mix to incorporate and let sit for 10 minutes to allow the cocoa powder to bloom.
- 6
In a medium bowl, sift together AP flour, cake flour, baking soda, baking powder, and salt.
- 7
In a large measuring cup pour the half and half, cherry puree and cherry liquor. Mix to combine.
- 8
Add the sugar and brown sugar to the chocolate-butter mixture and beat using the paddle attachment on medium-high speed for about 5-7 minutes. Until fluffy. Scrape the sides and bottom of the bowl.
- 9
Add the eggs one at a time waiting for each egg to fully incorporate before adding the next. Scrape the sides and bottom of the bowl.
- 10
Add the flour mix in three additions alternating with the liquid mix starting and finishing with the flour.
- 11
Right after adding the last portion of the flour, stop mixer and finish blending using a rubber spatula.
- 12
Fold the chopped cherries in two additions.
- 13
Divide the batter between the prepared pans and bake for 25-28 minutes or until a toothpick comes out clean from the center of the cakes.
- 14
Remove from the oven and let cool completely before frosting.
- 15
Mix the egg whites, sugar, and cream of tartar in a bowl and place the bowl on top of a pan with simmering water. (Do not allow the water to touch the bowl)
- 16
Keep whisking the egg-sugar mix until the mix is hot to the touch of your fingers (130F).
- 17
Place the egg mixture in a bowl of a standing mixture and whisk on high until a stiff meringue formed.
- 18
Add the butter in small pieces and mix until a smooth buttercream is formed.
- 19
Add 1 TBS of cherry puree at a time and check the flavor and color. Keep adding cherry puree until satisfied. (make sure not to add too much or it will affect the texture of the buttercream)
- 20
In a medium bowl place the chocolate chips, heavy cream, and corn syrup and warm in the microwave for 45-60 seconds.
- 21
Remove from the microwave and let sit for about 4-5 minutes.
- 22
Mix the chocolate until smooth. Use the chocolate when it is slightly cooled and a bit thick.
- 23
Place 1 cake on top of a serving dish and spread about 1/3 cup of buttercream on top. Spread a thin layer of cherry pure.
- 24
Repeat the above step with the second layer.
- 25
Place the third and last cake on top and use the remaining of the buttercream to frost the cake.
- 26
Drizzle the chocolate.