Description
A delicious chocolate cake topped with a cherry compote and whipped cream.
Ingredients
Scale
- 1 ¾ cups all purpose flour
- 1 ¾ cups granulated sugar
- ¾ cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk (at room temperature)
- ½ cup oil
- 2 large eggs (at room temperature)
- 1 cup hot water (not boiling)
- 2 teaspoons vanilla extract
- 1 pound frozen pitted dark sweet cherries (16 ounces)
- ½ cup water
- ¼ cup cherry liqueur
- 2 tablespoons granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 2 cups cold heavy cream
- ⅓ cup powdered sugar
- ½ teaspoon cream of tartar (optional for stiffer whipped cream)
- 1 teaspoon vanilla extract
- Chocolate shavings (for decorating)
- Fresh cherries or other cherry toppings (for decorating)
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan. Set aside.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together buttermilk and oil.
- Whisk in eggs, one at a time.
- Stir in dry ingredients until just combined.
- Add hot water and vanilla. Whisk until just combined.
- Pour batter into the prepared baking dish.
- Bake 30-40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- While the cake is baking, prepare the cherry topping. Combine all ingredients in a large saucepan. Bring to a simmer, while constantly stirring, and simmer over low heat for about 3-5 minutes, or until cherries have softened and liquid has thickened. Break cherries into smaller pieces with a spoon or potato masher.
- Remove cherry topping from heat. Let cool completely. You can add a bit more water if it thickens too much once cooled.
- Just before serving, make the whipped cream topping. Add heavy cream, powdered sugar, cream of tartar (if using), and vanilla to your stand mixer fitted with the whisk attachment, whisk for about 4-7 minutes, or until stiff peaks form.
- Assemble cake by removing the cake from the baking pan and placing it on a serving platter.
- Top with cherry topping.
- Then add whipped cream on top. Decorate with chocolate shavings, fresh cherries, maraschino cherries, or cherry topping.
Notes
- You can add more water to the cherry topping if it thickens too much once cooled.
- This cake is best served fresh, but can be stored in the refrigerator for a couple of days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg