Description
Delight in a decadent Chocolate Cherry Cake featuring a moist chocolate sponge layered with juicy cherries soaked in kirsch, and finished with a rich, creamy chocolate cream cheese frosting. Perfect for special occasions or whenever you’re craving an indulgent yet fruity dessert.
Ingredients
Scale
Cake
- 9 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup (4 Tbsp) unsalted butter, melted and cooled to room temperature
- 1/2 tsp vanilla extract
Cherry Filling
- 4 cups fresh or frozen cherries (pitted and coarsely chopped)
- 1/3 cup kirsch (cherry liqueur)
- 1 Tbsp granulated sugar
- 1/4 cup water
Chocolate Cream Cheese Frosting
- 3 sticks (3/4 lb) unsalted butter, softened at room temperature and cut into pieces
- 8 oz cream cheese, softened at room temperature and cut into pieces
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp sea salt
- 1 1/2 tsp real vanilla extract
Instructions
- Prepare the Cake Batter: Separate the 9 large eggs. Beat the egg yolks with 1 cup granulated sugar until pale and thick. In a separate bowl, sift together 1 cup all-purpose flour and 1/2 cup unsweetened cocoa powder. Gradually fold the dry ingredients into the egg yolk mixture. Stir in the cooled melted butter and 1/2 tsp vanilla extract gently to combine.
- Whip Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the chocolate batter in batches, ensuring you retain as much air as possible to keep the cake light and fluffy.
- Bake the Cake: Preheat your oven to 350°F (175°C). Pour the cake batter into a greased and lined cake pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Once baked, cool completely on a wire rack.
- Prepare Cherry Filling: In a small saucepan, combine 4 cups of pitted, chopped cherries, 1/3 cup kirsch, 1 Tbsp sugar, and 1/4 cup water. Simmer gently over medium heat until cherries soften slightly and the mixture reduces to a syrupy consistency, about 10 minutes. Remove from heat and let cool.
- Make Chocolate Cream Cheese Frosting: Beat together the softened butter and cream cheese until smooth and creamy. Gradually add 3 cups powdered sugar, 1/2 cup unsweetened cocoa powder, 1/2 tsp sea salt, and 1 1/2 tsp vanilla extract. Continue beating until the frosting is fluffy and spreadable.
- Assemble the Cake: Slice the cooled cake horizontally to create layers. Spread a generous amount of cherry filling on the bottom layer followed by a layer of chocolate cream cheese frosting. Repeat with remaining layers, finishing with frosting on the top and sides of the cake.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the frosting to set and flavors to meld. Slice into 10 to 12 pieces and serve chilled or at room temperature.
Notes
- Use room temperature ingredients to ensure even mixing and better texture.
- If kirsch is unavailable, substitute with cherry juice or omit for a kid-friendly version.
- For best results, chill the cake overnight to enhance flavors.
- Fresh cherries work best but frozen cherries can be used; thaw and drain any excess liquid before cooking.
- Handle the egg whites gently to maintain the cake’s light texture.
- Store leftover cake refrigerated and consume within 3-4 days for freshness.
