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Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 2 hrs Servings: 12 chocolate-cherry-cake-0540-d112647.jpg
Ingredients Ingredient Checklist 2 1/4 cups sugar 2 tablespoons kirsch 1 tablespoon cornstarch 1 1/2 pounds frozen black cherries (about 3 1/3 cup) 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans 1/2 cup Dutch-process cocoa powder, sifted, plus more for pans 1/2 cup hot water 1/2 cup sour cream 3 ounces chopped dark chocolate (1/2 cup), melted and cooled slightly 1 1/2 cups cake flour (not self-rising), sifted 3/4 teaspoon baking soda 1/2 teaspoon coarse salt 3 large eggs 2 teaspoons pure vanilla extract 1 1/2 cups heavy cream 1 teaspoon gelatin
Gallery Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 2 hrs Servings: 12 chocolate-cherry-cake-0540-d112647.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 2 hrs Servings: 12
Recipe Summary
prep: 40 mins total: 2 hrs
Servings: 12
prep: 40 mins
total: 2 hrs
prep:
40 mins
total:
2 hrs
Servings: 12
12
chocolate-cherry-cake-0540-d112647.jpg
chocolate-cherry-cake-0540-d112647.jpg
Ingredients
Ingredients
- 2 1/4 cups sugar 2 tablespoons kirsch 1 tablespoon cornstarch 1 1/2 pounds frozen black cherries (about 3 1/3 cup) 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans 1/2 cup Dutch-process cocoa powder, sifted, plus more for pans 1/2 cup hot water 1/2 cup sour cream 3 ounces chopped dark chocolate (1/2 cup), melted and cooled slightly 1 1/2 cups cake flour (not self-rising), sifted 3/4 teaspoon baking soda 1/2 teaspoon coarse salt 3 large eggs 2 teaspoons pure vanilla extract 1 1/2 cups heavy cream 1 teaspoon gelatin
Directions
Whisk together 1/3 cup sugar, kirsch, and cornstarch in a medium pot. Add cherries and any juices. Bring to a boil and cook, stirring constantly, over medium-high until thickened, about 4 minutes. Remove from heat, and let cool to room temperature.
Preheat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, leaving a 2-inch overhang on the long sides of the pan. Butter parchment.
Whisk cocoa with hot water in a medium bowl until smooth. Whisk in sour cream and melted chocolate; let cool. Whisk together flour, baking soda, and salt in another medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 1 2/3 cups sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each and scraping down sides of bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined. Fold in 1 1/4 cups cherry filling; reserve remaining filling for topping.
Pour batter into prepared pan; smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool completely. Remove cake from pan.
Transfer cake to a serving platter. In a small saucepan over low, heat gelatin and 2 tablespoons water over low, stirring constantly, just until gelatin melts, about 3 minutes. In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream and remaining 1/4 cup sugar on medium-high. Once soft peaks form, slowly add gelatin mixture with the mixer running until combined. Frost top of cooled cake and top with remaining cherry filling.
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All Reviews for Chocolate Cherry Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chocolate Cherry Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
