Welcome to a world of decadent flavor with this Cherry Chocolate Delight Cake! This recipe combines the rich allure of chocolate with the tart zing of cherries to create a dessert that's perfect for any occasion. Whether you're a seasoned baker or just looking to impress your guests, this cake is sure to be a standout.
The magic starts with all-purpose flour, which provides the structure for the cake. We’re using granulated sugar to sweeten things up, and unsweetened cocoa powder gives our cake its rich chocolate flavor. The leavening agents, baking powder and baking soda, help the cake rise beautifully. A pinch of salt enhances all the flavors.
Eggs add richness and help bind everything together, while whole milk keeps the cake moist. Vegetable oil ensures a tender crumb, and a splash of vanilla extract rounds out the flavors. Adding boiling water helps bloom the cocoa, intensifying the chocolate flavor.
For the topping, heavy cream is whipped to create a luscious texture, sweetened with confectioners' sugar and flavored with cherry extract. Our canned cherries and cherry liqueur bring a delightful tartness to the mix. Finally, dark chocolate provides a rich, bittersweet finish, and fresh cherries make for a beautiful garnish.
Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream to complement its rich flavors. For a festive gathering, serve it with a glass of cherry liqueur or a nice dessert wine.
Start by preheating your oven to 350°F, which ensures your cakes bake evenly. Grease and flour two 9-inch round cake pans to prevent sticking. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This dry mix is your cake's backbone.
Next, add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until everything is well combined. Carefully stir in the boiling water. The batter will be thin but don't worry—this is what makes the cake moist.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Use a toothpick to check for doneness; it should come out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
While the cakes are cooling, whip up the topping. In a separate bowl, whip the heavy cream with confectioners' sugar and cherry extract until soft peaks form. Gently fold in the canned cherries and cherry liqueur.
Once the cakes are cool, place one layer on a serving plate and spread half of the cherry cream over it. Top with the second layer and spread the remaining cream on top. Sprinkle the grated dark chocolate over the top and sides. Add fresh cherries for garnish, and your masterpiece is ready to serve!
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