Chocolate Cherry Cake - Easy Recipe
Chocolate Cherry Cake - Easy Recipe Chocolate
⬇️ Ingredients
☑️ For the batter
2 eggs
granulated sugar 1 cup (200g)
milk 6.76oz (200ml)
vegetable oil 1/3 cup (80ml)
vanilla essence 2 tsp (10ml)
all-purpose flour 1 2/3 cups (200g)
salt ½ tsp (3g)
baking powder 2 tsp (10g)
cocoa powder 1/3 cup (35g)
cherries fresh or frozen 1 1/3 cups (300g)
☑️ For the chocolate glaze
granulated sugar ¼ cup (50g)
cocoa powder 2 tbsp (15g)
sour cream or greek yogurt 1/3 cup (80g)
butter 2 tbsp (30g)
vanilla essence 1 tsp (5ml)
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How to Make Chocolate Cherry Cake
How to Make Chocolate Cherry Cake
The cherries baked into the cake make for an excellent surprise!
Chocolate Cake
4 ounces (115 grams) semi sweet chocolate, chopped
2 1/4 cups (270 grams) cake flour
3/4 cup (70 grams) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) lukewarm coffee
1 cup (240 ml) buttermilk
1 1/4 cups (280 grams) unsalted butter, room temperature
2 1/4 cups (450 grams) granulated white sugar
5 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
Cherry Filling and Topping:
About 3 cups fresh or frozen sweet dark cherries, pitted (If you are using fresh cherries you will need to add 1/4 cup water)
1/4 cup sugar
1 tablespoon cornstarch
Whipped Cream:
2 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
Chocolate Cherry Cake
This is a delicious Chocolate Cherry Cake that is filled with whipped cream and cherries, frosted with a chocolate pudding frosting, topped with ganache, and gold cherries. It’s so delicious and beautiful!
Recipe:
Ingredients
Chocolate Cake
1 1/2 cups all-purpose flour 183 grams
1/3 cup unsweetened cocoa powder 39 grams
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp fine sea salt
1/2 cup unsalted butter room temperature 113 grams
1 cup sugar 200 grams
2 large eggs
2 tsp vanilla extract
2/3 cup milk 157 ml
2/3 cup hot brewed coffee 157 ml, or hot water (read notes*)
Chocolate Pudding Frosting
1/2 cup heavy cream 120 ml
113 grams chopped chocolate or good quality chocolate chips
2 1/4 cups powdered sugar 281 grams
3/4 cup cocoa powder 75 grams
339 grams butter room temperature (both salted or unsalted will work)
1/2 tbsp vanilla extract
Cherry Whipped Cream Filling
3/4 cup heavy whipping cream cold (180 ml)
1 tbsp powdered sugar
1/2 tsp vanilla extract
1/2 cup chopped cherries
Ganache Drip
113 grams chopped chocolate or chocolate chips
1/3 cup heavy cream 78 ml
To assemble
1/4 cup cherry liqueur
8 whole cherries
Edible gold leaf
PS. in the video I make the ganache for the frosting and the ganache for the drip together, which is why it looks like a large amount, but I've divided the recipe because people will most likely make this in stages, and it will help to make the drip ganache separately in order to easily obtain the best consistency for it.
Chocolate Cherry Cake
Chocolate Cherry Cake
1 pkg. Fudge Cake Mix
21 oz. can cherry fruit filling
1 tsp. almond extract
2 eggs, beaten
Frosting
1 cup sugar
5 tablespoons butter
1/3 cup milk
6 oz. package (1 cup) semi-sweet chocolate pieces
Preheat oven to 350 F. Grease and flour a 13 x 9 inch pan. In large bowl, combine cake mix, cherry fruit filling, almond extract and eggs, stirring by hand until well mixed. Pour into prepared pan. Bake 25-30 minutes or until toothpick comes out clean. While cake is cooling, prepare frosting. In small saucepan, combine sugar, butter and milk. Bring to a boil and stir constantly for 1 minute. Remove from heat, then stir in chocolate pieces until smooth. Pour over partially cooled cake. Let sit until cool.
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How to make Chocolate Cherry Cake
In this video, I will share with you how I make this delicious, moist and rich cherry chocolate cake.
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Ingredients:
150g Flour
300g Sugar
1 Teaspoon Baking soda
2 Teaspoons Baking powder
90g Cocoa powder
250ml Milk
2 Eggs
100g Butter
125g Cherries
230ml Hot Water
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Our 1st video since our house move!! The Most Delicious Chocolate Cherry Cake
If you're looking for a chocolatey, fudgy, rich dessert, this Flourless Chocolate Cherry Cake is the answer.
It makes a great Christmas day dessert as you can make it ahead, store it at room temperature (no need to take up that valuable fridge or freezer space!) and serve it warm or cold.
It also happens to be gluten-free.
Free Printable Chocolate Cherry Cake Recipe is on our site:
Ingredients:
225 g ( 1 cup minus 1 tbsp) unsalted butter - , room temperature, cut into chunks
200 g (1 cup) golden caster (or granulated) sugar
1 tsp vanilla extract
1 tsp almond extract
4 medium eggs
200 g (1 ⅔ cups) ground almonds - (course almond meal)
50 g (½ cup) cocoa powder - (usually gluten-free, but best to check if required)
1 tsp baking powder - (ensure it's gluten-free if required)
100 g (3.5oz) dark chocolate (70% is good), melted
50 g (⅓ cup) chocolate chips
300 g fresh or frozen black cherries - - pitted (see tip in notes section)
2 tbsp Cherry Jam
To Serve:
Thick whipped cream
Instructions:
1. Preheat the oven to 170C/325F and lightly grease a 23cm diameter loose-bottomed flan tin.
2. Place the butter in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
3. Add in the vanilla extract and almond extract, then whisk again whilst adding in the eggs, one at a time. It will look like the mixture has split at this point, but don't worry, it will come back together.
4. Fold in the ground almonds, cocoa powder and baking powder.
5. Fold in the melted chocolate and chocolate chips until thoroughly combined.
6. Spoon the mixture into the prepared flan tin. Level the mixture with the back of a spoon.
7. Slice half of the cherries in half and leave half of the cherries whole.
8. Arrange the whole and halved cherries on top of the cake mixture. Arrange the sliced ones cut-side-up. Push the cherries into the mixture slightly.
9. Place in the oven to cook for 40-50 minutes - until an inserted skewer comes out clean.
10. Take out of the oven.
11. Mix the cherry jam with 2 tbsp of cold water. Brush on top of the warm cake. Leave the cake to cool in the tin for 20 mins, before removing and placing on a rack to cool further.
12. Serve topped with thick whipped cream. I like to serve it slightly warm, with a little of the cherry jam swirled into the cream and a few fresh cherries to decorate.
13. You can serve this cake warm (tastes great with ice cream) or room temperature.
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