Chocolate Cake With Cherries And Whipped Cream

Alright folks, let’s talk chocolate cake with cherries and whipped cream. You know those days when you’re scrolling through social media, drooling over dessert photos, and suddenly think, “I could totally make that”? This is that dessert – except you actually can make it without a culinary degree or selling your soul to the baking gods.

Why This Recipe is Awesome

Let me count the ways this cake will change your life (or at least your afternoon). First, it’s chocolate. Need I say more? Second, the cherry-chocolate combo is basically what food scientists would create if they were trying to design the perfect flavor marriage. Third, it looks fancy enough to impress your mother-in-law but is simple enough that you won’t have a meltdown making it.

The best part? The recipe is completely customizable based on how much energy you have. Feeling ambitious? Make everything from scratch. Having one of those days? Store-bought cake mix and canned cherries to the rescue!

Ingredients You’ll Need

For the cake:

• 1¾ cups all-purpose flour (the regular stuff, nothing fancy)
• 2 cups granulated sugar (yes, that much – this isn’t health food)
• ¾ cup unsweetened cocoa powder (the darker, the better)
• 1½ teaspoons baking powder (the stuff that makes things rise, duh)
• 1½ teaspoons baking soda (not the same as baking powder, trust me)
• 1 teaspoon salt (to make the sweet taste sweeter – science!)
• 2 large eggs (room temperature, not straight from the fridge)
• 1 cup buttermilk (regular milk with a splash of vinegar works too)
• ½ cup vegetable oil (makes it moist – sorry if you hate that word)
• 2 teaspoons vanilla extract (the real stuff, not that imitation nonsense)
• 1 cup hot coffee (brings out the chocolate flavor – I swear you won’t taste it)

For the cherry filling:

• 4 cups fresh cherries, pitted and halved (or frozen, or canned if you’re having a day)
• ½ cup sugar (adjust if using sweetened cherries)
• 2 tablespoons cornstarch (the magical thickener)
• 2 tablespoons lemon juice (freshly squeezed if you’re feeling fancy)
• ¼ teaspoon almond extract (optional but amazing)

For the whipped cream:

• 2 cups heavy whipping cream (cold as your ex’s heart)
• ¼ cup powdered sugar (more if you like it sweeter)
• 1 teaspoon vanilla extract (again, the real deal)

Step-by-Step Instructions

Prep Work:

1. Preheat your oven to 350°F (175°C). I know it’s tempting to skip this step, but don’t. Grease and flour two 9-inch round cake pans, or line with parchment paper if you’re fancy.
2. If using fresh cherries, pit them while listening to your favorite playlist. This task is tedious, but consider it therapeutic. Or just buy pitted ones – I won’t judge.

For the Cake:

1. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Create a well in the center like you’re making a little flour volcano.
2. Add eggs, buttermilk, oil, and vanilla to your volcano crater. Mix until just combined. Don’t overmix – this isn’t a stress-relief exercise.
3. Pour in the hot coffee and mix until smooth. The batter will be thin. This is normal – don’t panic and add more flour!
4. Divide the batter between your prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs.
5. Let the cakes cool in the pans for 10 minutes, then remove to cooling racks. If you try to frost them while hot, you’ll create a delicious disaster.

For the Cherry Filling:

1. In a saucepan, combine cherries, sugar, cornstarch, and lemon juice. Stir over medium heat until the mixture thickens and bubbles, about 5-7 minutes.
2. Remove from heat and stir in almond extract if using. Let it cool completely – hot filling + cake = soggy mess.

For the Whipped Cream:

1. Chill your mixing bowl and beaters in the freezer for 15 minutes. This isn’t me being extra – cold equipment makes better whipped cream.
2. Pour cold heavy cream into the chilled bowl and beat on medium speed until it starts to thicken.
3. Add powdered sugar and vanilla, then continue beating until stiff peaks form. Don’t wander off during this process – you’ll end up with butter!

Assembly:

1. Place one cake layer on your serving plate. If it’s domed, slice off the top to make it level. Snack on the scraps – that’s chef’s privilege.
2. Spread a thin layer of whipped cream on top, then add a generous layer of cherry filling, leaving a 1-inch border around the edge.
3. Place the second cake layer on top. Cover the whole cake with the remaining whipped cream. You can be as rustic or fancy as your patience allows.
4. Top with remaining cherry filling or fresh cherries if you want to show off.
5. Refrigerate for at least an hour before serving so everything can set. This is the hardest step – waiting!

Common Mistakes to Avoid

Rushing the cooling process. I get it, you want cake NOW. But hot cakes + cream = sad, melty mess.

Overcooking the cherry filling. One minute it’s perfect, the next it’s cherry concrete. Keep an eye on it!

Overwhipping the cream. If it starts looking grainy, you’ve gone too far. There’s a fine line between whipped cream and sweet butter.

Using hot coffee directly on eggs. Unless you want chocolate scrambled eggs (gross), make sure to mix the wet ingredients before adding the hot coffee.

Overthinking it. Seriously, even if it looks messy, it’s still chocolate cake with cherries and cream. No one will complain.

Alternatives & Substitutions

No time for homemade cake? A good quality boxed chocolate cake mix will work in a pinch. Your secret’s safe with me.

Cherry alternatives: Strawberries, raspberries, or even blackberries work beautifully. Frozen berries are totally fine – thaw and drain them first.

Dairy-free options: Coconut cream whips up nicely as a heavy cream alternative. Just chill the can overnight and use only the solid part.

Coffee substitute: Not a coffee fan? Use hot water instead. You’ll lose some depth of flavor, but it’ll still be delicious. Or try hot chocolate for extra chocolate intensity!

Gluten-free needs? Swap in your favorite 1:1 gluten-free flour blend. The texture might be slightly different, but chocolate is forgiving that way.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! The cake layers can be baked 1-2 days in advance, wrapped well and stored at room temp. The cherry filling can be made a day ahead and refrigerated. I’d recommend making the whipped cream fresh and assembling within a few hours of serving for best results.

Will this cake survive outside the refrigerator?
About as long as an ice cube in the Sahara. The whipped cream makes it temperature-sensitive, so keep it refrigerated until about 20 minutes before serving.

Can I use canned cherry pie filling instead?
Can you? Yes. Should you? Well, it’ll be sweeter and less fresh-tasting, but if you’re in a pinch, go for it. I’m not the dessert police.

My whipped cream won’t stiffen. What am I doing wrong?
Your cream, bowl, or beaters might not be cold enough. Or you’re being too gentle – don’t be afraid to crank up the speed. Still not working? Add a tablespoon of instant vanilla pudding mix – it’s a weird hack that totally works.

Does this cake freeze well?
The unfrosted cake layers freeze beautifully for up to 3 months. The completed cake with whipped cream? Not so much. Whipped cream and freezers aren’t BFFs.

Why add hot coffee to chocolate cake?
It enhances the chocolate flavor without making it taste like coffee, I swear! It’s like coffee is chocolate’s wingman – makes it look better without stealing the show.

Final Thoughts

Look at you, about to create a chocolate-cherry masterpiece! Whether you’ve followed every step meticulously or taken some creative shortcuts, you’re minutes away from a dessert that’ll make people think you’ve been secretly taking pastry classes.

Remember, the beauty of this cake is that it doesn’t have to be perfect. Lopsided? Call it “rustic.” Too much cherry filling oozing out? That’s “generous.” Whipped cream looking a bit questionable? “Artisanal texture.”

Now go forth and bake! Take pictures before your friends devour it, because this beauty deserves some social media fame. And if anyone asks for the recipe, just send them here – or claim it’s a closely guarded family secret. Your call!