Chocolate-Cherry Cake

By Eric Kim

Published July 23, 2022

  • Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.
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Total Time
1 hour, plus cooling
Rating
4(573)
Comments
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Topped with a pompadour of airy whipped cream frosting — which tastes comfortingly of hot cocoa — this cake is reminiscent of Black Forest gâteau but with more chocolaty depth. The cake’s dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don’t forget the actual cherries on top; they’ll make you happy.

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Ingredients

Yield:8 to 10 servings

FOR THE CAKE

  • ½ cup/118 milliliters extra-virgin olive oil, plus more for greasing pan

  • 1 ¼ cups/250 grams granulated sugar

  • 1 cup/128 grams all-purpose flour

  • ½ cup/56 grams Dutch-processed cocoa powder

  • 2 teaspoons baking powder

  • 2 large eggs

  • ¾ cup/180 milliliters whole milk

  • 1 teaspoon pure almond extract

  • ½ teaspoon coarse kosher salt or ¾ teaspoon Diamond Crystal kosher salt

  • 1 cup/305 grams cherry preserves (see Tip)

FOR THE FROSTING

  • ¼ cup/50 grams granulated sugar

  • ¼ cup/28 grams Dutch-processed cocoa powder

  • Pinch of kosher salt

  • ¼ cup boiling hot water

  • 2 cups/473 milliliters cold heavy whipping cream

  • Fresh red cherries, for garnish (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

68 grams carbs; 93 milligrams cholesterol; 551 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 31 grams fat; 1 gram trans fat; 3 grams fiber; 226 milligrams sodium; 6 grams protein; 47 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.

  2. Step 2

    In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the ½ cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.

  3. Step 3

    Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.

  4. Step 4

    Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.

  5. Step 5

    Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

Tip

  • Look for a brand of cherry preserves with minimal ingredients: It should consist of only cherries, sugar, pectin and some kind of citrus. That will taste more tart and less artificial than one with, say, high-fructose corn syrup and other fruit juices that muddy the natural cherry flavor.

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Ratings

4 out of 5
573 user ratings
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Comments

KellyC

NGB..you can fix broken whipped cream by adding more cold cream.

NGB

Nice! First one to comment. This went well until the frosting part. I wish the recipe indicated that even the slightest over whipping would result in a split disaster. This is different than your average whipped cream. Stop as soon as it’s sort of thick.

CC

Though it doesn’t say, cool the chocolate mixture before incorporating it with the whipping cream. Also, I always stabilize whipped cream if planning to use it to actually frost a cake as opposed to serving it dolloped on the side. If not stabilized it will deflate quickly. Adding the cream cheese adds a slight tang, I use this trick frequently and have never ever had anyone not love the taste. Just add 4 oz of very soft cream cheese for every 8 oz of whipping cream. Can be used in any recipe.

Maria A

SO frustrated with the whipping cream frosting: froze the bowl, followed the tips and whipped the cream first but when I added the cocoa mixture it became totally watery. How did anyone make this recipe as-is?! Really sad but am going to retry this with some mascarpone cream together with the whipping cream once more - hopefully it will stiffen up

Nina the goat

Sounds so good I love the flavor and texture of the sponge cake. The cake is so good I could have it every day and not puke. Soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good!!

Neda W

Agree on setting the frosting with cream cheese. However, to me, that addition muted the rich chocolate flavor I was seeking and it kinda just tasted…flat. I doubled the cocoa syrup mixture and added a bit more cream and it was perfect!

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