This moist chocolate cherry cake is an absolute cherry luxury. A simple and easy recipe using my one-bowl cake method. Baked with fresh cherries inside the batter and topped with fresh whipped cream and homemade cherry filling.
In the bowl of a stand mixer with the paddle attachment - add all cake ingredients except cherries. Pro tip - make sure the butter and eggs are room temperature so you have a smooth, not lumpy batter.
Combine everything until you have a smooth batter. I like to use a whisk first then a spatula to ensure I scrape the sides of the bowl well. Pro tip- we do not want to activate the gluten in our flour, so do not over mix the batter too much.
Pour the batter into the prepared baking pan, spread with an offset spatula towards the edges. Then, arrange the sliced apricot wedges all over the top. Pro tip - Arrange cherries so they are evenly distributed. These will sink into the cake and that's what we want.
Bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean. When done cool in the pan for 10 minutes then invert onto a baking rack to cool further.Pro tip - Let cake cool completely before you frost. At least 3 hours or more.
In a saucepan, over medium heat, add the cherries, sugar, lemon juice, and ¼ cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some cherries whole.
Combine the remaining water with cornstarch. Add it to the saucepan. Continue to cook on low heat until the filling is thick and glossy. When thick enough to coat the back of a wooden spoon or spatula it's ready. Let cool completely.Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
In the bowl of a stand mixer with the whisk attachment, whip the whipping cream into stiff peaks with powdered sugar
Brush the cake with Krish liquor or simple syrupPro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
Place the cooled cake on a serving platter. Spread an even layer of whipped cream over the cake with an offset spatula. Neaten the edges with the spatula
Transfer the remaining whipped cream in a piping bag with the star tip and pipe a border around the edge of the cakePro tip - this border will prevent the cherry filling to come down the sides of the cake.
Pour cherry filling in the center of the cake and spread with an offset spatula making sure not to disturb the whipped cream layer Pro tip - if the whipped cream layer is disturbed the cherry filling will get very cloudy.
Top with fresh cherries for garnish.
This cake does not need to be refrigerated.
It can stay at room temperature for 2 to 3 days or in the fridge for 4 to 5 days or up to a week if stored properly.
Once cut always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you