Description
Chocolate & Cherry Delight is a luscious layered dessert featuring a moist cocoa-infused chocolate cake paired with a sweet and tart cherry filling, topped with fluffy whipped cream and garnished with chocolate shavings and fresh cherries for an elegant presentation perfect for special occasions or indulgent treats.
Ingredients
Scale
Chocolate Cake
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) boiling water
Cherry Filling
- 2 cups (320 g) fresh or frozen cherries, pitted (or 1 can cherry pie filling)
- 1/4 cup (50 g) granulated sugar (if using fresh or frozen cherries)
- 2 tbsp cornstarch
- 1/4 cup (60 ml) water
Whipped Cream
- 2 cups (480 ml) heavy whipping cream
- 1/4 cup (30 g) powdered sugar
- 1 tsp vanilla extract
Garnish
- Chocolate shavings or curls
- Fresh cherries
Instructions
- Make the Chocolate Cake: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients and Mix: Beat in the eggs, whole milk, vegetable oil, and vanilla extract into the dry ingredients, stirring until the batter becomes smooth and uniform. Then carefully stir in the boiling water, which will thin the batter and result in a moist cake.
- Bake the Cake: Divide the batter evenly between two greased or parchment-lined 9-inch round cake pans. Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely in the pans on a wire rack.
- Prepare the Cherry Filling: If using canned cherry pie filling, it can be used as is. If using fresh or frozen pitted cherries, combine the cherries, granulated sugar, cornstarch, and water in a saucepan over medium heat. Cook, stirring frequently until the mixture thickens and becomes glossy, about 5 to 7 minutes. Remove from heat and let cool.
- Whip the Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This will create a light, sweet topping for the dessert.
- Assemble the Dessert: Place one cake layer on a serving plate. Spread half of the cherry filling evenly over the cake. Add a generous layer of whipped cream. Place the second cake layer on top, then spread the remaining cherry filling and top with the remaining whipped cream, smoothing the surface.
- Garnish and Serve: Decorate the top of the assembled cake with chocolate shavings or curls and fresh cherries. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld and cream to set. Slice and enjoy!
Notes
- This cake is best served slightly chilled to keep the whipped cream stable and fresh.
- For an extra moist cake, do not skip the boiling water added to the batter.
- If fresh cherries are not in season, frozen cherries work well; thaw and drain excess liquid before cooking.
- You can substitute almond milk or another milk alternative for whole milk for a different flavor or dietary needs.
- Make sure to cool the cake completely before assembling to prevent the whipped cream from melting.
