Dark Chocolate Cake with Cherry Cream Frosting

A Dark Chocolate Cake with Cherry Cream Frosting tastes heavenly and looks pretty too. This delicate dessert can be easily made at home and enjoyed at tea time or as an after meal dessert.

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Made with oil, this cake turns out to be super moist!

The decadent dark chocolate cake goes extremely well with the delicate cherry cream. And that is what makes it a special cake…

The cherry cream recipe story is quite interesting….some years ago, while baking a black forest cake, I realized that the number of cherries that I had weren’t enough for the cake. So, after some thought, I changed my plan and finely chopped up all the cherries that was there and folded them into the whipped cream. Now, there was a delicately flavoured cherry cream! Win Win 😊

Dark Chocolate Cake with Cherry Cream Frosting
(8 to 10 servings)

Ingredients:

DRY INGREDIENTS:

All purpose flour – 1 ½  cups

Cocoa pdr – ¾ cup

Baking powder – ¾  tsp

Baking soda – ½  tbsp

Salt – ½ tsp

WET INGREDIENTS:

Castor Sugar – 1 ½ cup

Vegetable oil – ¼ cup

Eggs – 2 large

Vanilla essence (optional) – 1 tsp

Buttermilk – ¾ cup

Hot water – ¾ cup

FOR THE CHERRY CREAM

Whipped cream – about 2 cups or as required

Pitted cherries (tinned or fresh) – ½ cup finely chopped

Cherry syrup – 4 tblsp

Whole cherries - 8

Method:

1.    Sift together the DRY INGREDIENTS and keep aside.

2.    Line the bottom of two  7 inch round tins with butter paper. Brush them with oil and keep aside.

3.    In a large bowl add in the WET INGREDIENTS and the sugar. Mix well till pale and fluffy.

4.    Add in the DRY INGREDIENTS into the wet mix in 3 parts alternating with the buttermilk in 2 parts. Mix well after each addition. DO NOT OVERBEAT.

5.    Finally, pour in the hot water and mix it in.

6.    Pour the batter equally into the two prepared tins and bake at 170 °C for 20 mins or until the cake is done. A toothpick inserted in the centre should come out clean. Once done, let them cool completely on the wire rack.

7.    FOR THE CHERRY CREAM: Whip up some chilled cream till stiff peaks are formed. Take out about 2 cups of the whipped cream into a bowl. Add in the chopped cherries and mix well by folding in.

8.    To assemble the cake, place one layer of the cake on the cake board/stand. Drizzle with cherry syrup. Place a generous amount of cherry cream over it and spread it out. Put the other layer over it with the bottom side up. Repeat with the soaking. Cover the cake with the left over cherry cream. Use a knife or spatula to smooth the top first and then the sides as best as you can.

9.    Place the whole cherries as decoration on top. Chill it for half an hour before serving.

© Rinki’s Kitchen