Dessertscambreabakes
Chocolate Cherry Cake
This chocolate cherry cake is so rich and creamy, with a layer of fresh cherry mousse in the center! The sweet flavor of the cherries and moist chocolate cake makes this cake extra special. It's perfect for cherry season!
👥 12 Servings⏱️ Prep & Cook: 10h 20m⏳ Prep: 10h🔥 Cook: 20 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- pan
- oven
- mixing bowl
- whisk
- knife
- spatula
📝 Preparation Steps
1
Make the Cherry Filling
2
Combine the gelatin and water, set aside to bloom.
water1 tablespoontablespoons water1 1/4cup water1/3
3
Combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries have softened and have released their juices, then blend until smooth. Pour the cherry puree back into the pot and stir in the bloomed gelatin. Continue cooking over low heat for ⏱️ 2-3 minutes until the gelatin completely dissolves. Pour into a bowl and set aside to cool to room temperature. You should have 2 cups of cherry puree.
fresh lemon juice2 teaspoonscherry puree (from recipe above)
4
Make the Cake Batter
5
Preheat the oven to 350 F/180 C. Grease the inside of a 9″ springform pan. Then, remove the ring, lay a sheet of parchment paper on the bottom plate, and close the ring on top. Some paper will be sticking out of the sides.
6
In a stand mixing bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt.
7
In a separate bowl, whisk together the hot coffee and cocoa powder, then whisk in the sour cream and vanilla.
sour cream (room temperature)1/3
8
To the mixing bowl, add 1/2 cup of the coffee-cocoa mixture and the oil. Beat on low speed for ⏱️ 2 minutes.
9
Whisk the egg into the remaining coffee-cocoa mixture. Pour half of it into the mixing bowl and mix on low speed until combined. Scrape down the bowl, then add the rest of the mixture and mix until combined.
large egg (room temperature)1
10
Pour the chocolate cake batter into the prepared pan. Bake for ⏱️ 20-25 minutes. Let the pan cool on a wire rack. Once cooled, remove the ring from the pan and clean it off. Then, level off the top of the cake using a cake leveler or a large knife. Place the clean ring back on the pan. Now, line the pan with a long sheet of acetate (cake collar), sliding it down between the cake and the sides of the pan. (See notes below for using plastic wrap instead of acetate)
11
Make the Cherry Mousse
12
Whip the heavy cream and powdered sugar to soft peaks, then gently fold in the room-temperature cherry puree.
cherry puree (from recipe above)
13
Pour half of the cherry mousse over the cooled chocolate cake, smoothing the top with an offset spatula. Press the cherry slices into the mousse if using, then spread the rest of the mousse on top. Chill in the fridge while you make the ganache.
14
Make the Chocolate Ganache
15
Bloom the gelatin in the water.
water1 tablespoontablespoons water1 1/4cup water1/3
16
Whisk together the cocoa, water, and cream in a pot until paste-like. Add the sugar. Over medium heat, gently stir (avoid vigorous mixing to prevent air bubbles). When it begins to boil, remove it from the heat, and gently stir in gelatin to dissolve.
water1 tablespoontablespoons water1 1/4cup water1/3
17
Strain the ganache into a bowl. Cover with cling wrap, pressing it onto the surface to prevent skin from forming. Cool at room temperature for ⏱️ 2 hours until it reaches 86°F/30°C.
18
Once cooled, pour the ganache over the top of the mousse. Return the cake to the fridge to continue chilling for a minimum of ⏱️ 6-8 hours or until the mousse is completely set.
19
When ready to serve, remove the ring and gently pull off the acetate. Cut slices with a sharp knife. Enjoy!
Nutrition Facts
calories
387 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
3 g
sugar Content
40 g
sodium Content
110 mg
protein Content
4 g
trans Fat Content
0.04 g
cholesterol Content
55 mg
carbohydrate Content
52 g
saturated Fat Content
10 g
unsaturated Fat Content
9 g
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