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Cherry-Chocolate Delight Cake topped with fresh cherries and chocolate decorations on a wooden cake stand.

Cherry-Chocolate Delight Cake Recipe

Meryem
The Cherry-Chocolate Delight Cake is a decadent dessert featuring moist chocolate cake layers, tangy cherry compote, and creamy chocolate frosting. Perfect for celebrations or indulgent moments, this cake offers the perfect harmony of rich, velvety chocolate and the refreshing sweetness of cherries.
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Course Dessert
Cuisine American-European Fusion

Ingredients
  

For the Cake Layers:

  • 2 ½ cups all-purpose flour
  • ¾ cup cocoa powder unsweetened
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 ½ tsp vanilla extract
  • 1 cup hot coffee freshly brewed

For the Cherry Compote:

  • 2 cups cherries fresh or frozen, pitted
  • ⅓ cup sugar
  • 1 tbsp lemon juice
  • 2 tsp cornstarch mixed with 2 tbsp water

For the Chocolate Frosting:

  • 1 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 3 cups powdered sugar
  • ½ cup cocoa powder
  • 2 tbsp heavy cream adjust as needed for consistency
  • 1 tsp vanilla extract

For Garnishing:

  • Fresh cherries for topping
  • Chocolate shavings or drizzle

Instructions
 

  • Step 1: Prepare the Cherry Compote
  • In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until cherries release their juices (5-7 minutes).
  • Add the cornstarch slurry and stir until the mixture thickens (1-2 minutes).
  • Remove from heat, let it cool, and refrigerate until needed.
  • Step 2: Bake the Chocolate Cake Layers
  • Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  • In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, whisk together buttermilk, oil, eggs, and vanilla.
  • Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Stir in the hot coffee.
  • Divide the batter evenly between the pans and bake for 30-35 minutes or until a toothpick comes out clean.
  • Let the cakes cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
  • Step 3: Make the Chocolate Frosting
  • Beat butter and cream cheese until smooth and creamy.
  • Gradually add powdered sugar and cocoa powder, mixing until fully combined.
  • Add heavy cream one tablespoon at a time until the frosting reaches a spreadable consistency. Stir in vanilla extract.
  • Step 4: Assemble the Cake
  • Place one cake layer on a serving plate and spread a generous layer of cherry compote over it.
  • Place the second cake layer on top and cover the entire cake with chocolate frosting.
  • Garnish with fresh cherries and chocolate shavings or drizzle.
  • Step 5: Chill and Serve
  • Refrigerate the assembled cake for 30 minutes to set the frosting.
  • Slice and serve with a side of whipped cream or ice cream for an extra treat.