Cherry Chocolate Cake – Recipe from Yummiest Food Cookbook (2024)

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Ingredients

For cake:

• 2 eggs,
• 2 cup granulated sugar
• 4 tablespoon unsalted butter, softened to room temperature
• 1 ½ cup all-purpose flour
• 1 cup warm milk
• 4 tablespoon unsweetened dark chocolate cocoa powder
• Pinch of salt
• 2 teaspoon baking powder

For the frosting:

• 24 oz cream cheese, softened to room temperature
• 2 cup powdered sugar
• 2 cup heavy whipping cream

For the filling:

• 3 cup fresh pitted cherries (chopped)
• 2 tablespoon rum extract
• 6 tablespoon cold water

For the garnish:

• 4 oz semi-sweet chocolate, finely chopped
• 4 oz heavy cream
• Fresh cherries
• Chocolate curls

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Instructions

For cake:

1. Preheat oven to 350 degrees
2. Prepare three 6 inch cake pans by placing parchment paper circles in the bottom of the pans and greasing the sides
3. In a medium bowl, combine all-purpose flour, cocoa powder, baking powder and salt.
4. In the bowl of your mixer, beat butter and sugar, on medium speed for two minutes, until light and fluffy, add eggs one at a time, beating and scraping the sides of the bowl after each, add warm milk and mix until smooth.
5. Slowly add dry ingredients to the wet ingredients with the mixer on low
6. Divide cake batter evenly between the three cake pans and bake for 10-15 minutes, or until a toothpick inserted in the center comes out clean.

For the filling:

1. In a medium bowl, mix roughly chop pitted cherries with 2 tablespoon rum extract and 6 tablespoon cold water, let sit at room temperature 30 minutes then drain cherries in a sieve over a bowl. Keep both the syrup and cherries.

For the frosting:

1. In a medium bowl, add the heavy whipping cream and mix until becomes thick.
2. In separate bowl, mix cream cheese, powdered sugar until become creamy
3. Stir together until well combined

Assembling the cake:

1. Place the first layer on your cake stand, generously brush the first cake layer with cherry rum syrup. Put frosting on top of the first layer and spread it as even as possible with an offset spatula, evenly place chopped cherries on top of the frosting
2. Repeat this process for each layer of cake but don't put cherries over the final layer
3. Refrigerate your unfrosted cake for 10-15 min to let it rest, then frost the top and sides.

For the garnish:

1. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture.
2. Pour the ganache over the top of the cake, add the fresh cherries and chocolate curls on top of the cake. Refrigerate to set the ganache.