My husband loves chocolate cakes, and this Chocolate-Cherry Cake is one of the best I have ever made for him. This recipe was a result of some cherries left over from Christmas and turned out so good he got it’s own spin-off in the shape of Cherries-Chocolate Muffins!
This is a super moist chocolate cake with a great sweet treat that literally bursts in your mouth, and a fantastic icing that perfectly complements it’s flavours to create a wonderfully delightful cake.
Great for entertaining or just aside a cup of tea. You’ll thank me after..
1 cup flour
3 tbsp cocoa powder
1 tsp baking powder
1 tsp instant coffee
110 gram butter, room temperature
½ cup caster sugar
2 eggs L
½ cup cherry juice
½ tbsp cherry liqueur
½ cup cherries, halved & pitted
For the frosting:
100 gram soft butter
250 gram icing sugar
2 tbsp cherry syrup
100 gram dark chocolate
Preheat oven to 190℃ \ 170℃ fan \ 375℉ \ Gas mark 5
Whisk together butter and sugar on high speed until light and fluffy.
Lower the speed and add eggs, cherry juice & cherry liqueur, whisk all together until combined.
Sift in flour, cocoa, coffee and baking powder, and mix all together.
Butter\oil an 8-inch round baking pan and dust with cocoa powder.
Set the halved, pitted cherry on the bottom of the pan, pouring the cake batter on top.
Bake for 30-35 minutes. When the cake is ready it should feel springy to touch.
Set aside to chill for 15 minutes, before moving to a cooling rack.
For the Frosting:
Melt the chocolate, set aside to cool.
Whisk together butter, icing sugar and syrup to a fluffy whisk.
Turn the mixer speed to low, add the melted chocolate slowly, mixing to combine.
Divide the chilled cake in two, spread half the icing in the middle and half on top.
For extra moist, spray the two cake halves with brewed coffee before icing them.
For extra kick add 1 tbsp coffee liquor to the icing, don’t forget to balance the dry ingredients by adding 1 more tbsp powdered sugar.
Try replacing the cherries with pear – for just as delicious result.