Chocolate Cherry Layered Cake
Prep Time: 30 minutes | Cook Time: 45 minutes | Cool Time: 1 hour | Total Time: 2 hours, 15 minutes | Serves: 8 – 10
I believe I can loosely call this a “Black Forest Cake” even though there is no cherry liqueur (Kirsch) here. There is whipped cream, balsamic cherries, a chocolate cake, and a dusting of chocolate shavings.
I strongly suggest you use frozen, sweet, whole, pitted cherries. The sweetness of the cherries will determine how much sugar you add. I used a mix of dark sweet and red sweet cherries and really enjoyed the aesthetics of the contrast and also the flavor differences.
Most recipes online for Black Forest Cake use cornstarch to thicken the liquid in the cherries. I don’t do that. My recipe calls for simmering the cherries on the stovetop, too, but leaves the “syrup” as it is, then it is brushed onto the cake layers as you would a simple syrup. Plus, you’ll have enough that you can “decorate” the individual cake plates for your guests. Yumm.
I have utilized a higher-quality cake mix… Bob’s Red Mill… which does not have the preservatives as in cheaper boxed cake mixes. Not to mention, it actually tastes like chocolate. You don’t have to add a ton of extras (sour cream, buttermilk, mayo, cocoa powder, instant pudding mix, etc.) to make it taste really good. Another reason I like BRM is their cake mixes are still 15.25 ounces. Cheaper brands have decreased their sizes of mixes which can mess up a cake recipe. BRM also has a gluten free chocolate cake mix, but I have never used them.
Now, I do have a section of desserts on my website called, “Multi-verse Cakes” that is specifically formulated for cheaper boxes. It was a fun run, but I have chosen a “healthier” brand for this specific cake.
I have been gifted a Montmorency Cherry Rosé White Balsamic Vinegar by Abingdon Olive Oil Company, which makes these cherries shine! The pop of flavor with the rich chocolate cake and smooth whipped cream is super-yummy!
Baking strips are great for cakes to be used in “naked” cakes. The cakes will rise evenly and result in a fairly flat cake. Great for layers.
The components of this recipe can be made into individual trifles, layered in clear glasses for a fun Valentine dessert.
Enjoy!
Chocolate Cherry Layered Cake
Equipment
- 2 8" round cake pans
- 2 8" parchment paper rounds
- 1 piping bag, optional
- 1 piping tip, optional
Ingredients
Balsamic Cherries:
- 2 14-ounce pkgs. frozen, whole, pitted cherries, see Notes
- 2 - 3 tablespoons granulated sugar, or to taste
- 4 tablespoons Montmorency Cherry Rosé White Balsamic Vinegar, Abingdon Olive Oil Company
Chocolate Cake:
- 3 large eggs, room temperature
- 3/4 cup milk (2% or whole), or coffee, room temperature, see Notes
- 1/3 cup neutral oil (avocado, vegetable, etc.), or 5 tablespoons melted unsalted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon cake batter flavoring, optional (McCormick brand)
- 1 15.25-ounce chocolate cake mix, I used and highly suggest Bob's Red Mill
- 2 teaspoons espresso powder, optional, see Notes
Sweetened Whipped Cream:
- 2 cups heavy cream, or whipping cream, COLD
- 1/4 - 1/3 cup confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
- Place the cherries, sugar, and balsamic into a small saucepot or saucier. Bring the ingredients to a boil over medium-high heat. Lower the heat to medium and gently boil for 15 to 20 minutes, or until the liquid is slightly thickened and syrupy, leaving about ½ cup of liquid in the pan.
- Strain the cherries through a sieve over a bowl, reserving all the liquid/syrup. Resist the temptation to press more liquid out of the cherries; leave them “plump” for a burst of flavor with each bite.
- Set the cherries and their syrup in the refrigerator until ready to use.
- Preheat the oven to 325 degrees F. Grease and line 2 8” round cake pans with cake release/spray/”cake goop” and line with parchment paper. Grease the parchment. Set the pans aside.
- In a stand mixer bowl fitted with the paddle attachment, add the eggs, milk, oil, and extracts. Turn the mixer to low and combine well. (Alternatively you can do this with a hand-held mixer.)
- Add the cake mix and espresso powder if using. Combine on low just until all the ingredients are well combined, scraping the bowl and paddle as needed.
- Divide the batter evenly into the greased pan. (I use a kitchen scale to measure each pan so that they are equally filled with the batter.)
- Bake in the oven for 22 to 25 minutes, or until the cakes are done. Check by inserting a toothpick into the center of the cakes; it should come out clean.
- Remove the cakes to cool at room temperature for 20 minutes. Invert the cakes onto a cooling rack and cool to room temperature. (At this point, you can wrap them in plastic wrap and freeze for up to a month. You may also freeze the cakes for a few hours until ready to use. That little bit of time will help keep the cakes moist. This step is optional.)
- Before assembling, whip the heavy cream, sugar, and vanilla on medium speed until beginning to thicken. Turn the speed to high and whip until stiff peaks.
- To assemble, place one cake layer on a cake stand. Brush the layer with some of the strained cherry-balsamic syrup. Pipe or spread half of the whipped cream on top of the cake. Scatter half of the cherries gently over the whipped cream. (I find this is easier to do by hand instead of them dropping by clumps into the whipped cream.)
- Lay the second cake gently on top of the cherries. Brush the top layer with some of the syrup. Pipe the remaining whipped cream on top. Scatter the remaining cherries over the top of the whipped cream. Optional, you can drizzle leftover syrup from the cherries onto the top of the cake and/or each serving.
- Cut and serve.
Cherries in a cherry-balsamic? Sounds yummy and unique.
Yes, a very good combo!
As always, incredible recipe. This cake could cure any ailment (emotionally)
Ha ha! That’s a great compliment! Glad you thought so!