Chocolate Cherry Cake
A moist chocolate cake filled with a homemade quick cherry jam and topped with whipped cream frosting.
Equipment
- 2 9 in round cake tins
Ingredients
Chocolate Cake
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 7 tbsp cocoa powder
- 1 tsp baking soda
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1/2 cup hot water
Jam Filling
- 1 cup frozen cherries
- 1/2 cup sugar
Whipped Cream
- 1 1/2 cup heavy cream
- 1 1/2 tsp vanilla
- 3/4 cup powdered sugar (or to taste)
Instructions
Chocolate Cake
- Preheat oven to 300F. Grease and line two 9-in cake tins.
- Combine egg, buttermilk, vegetable oil, and vanilla in a medium bowl. Set aside. Add dry ingredients to large mixing bowl. Whisk together.
- Add mixed wet ingredients into the bowl with the dry ingredients. Mix until well combined (about 1-2 minutes). Add hot water and mix until well combined.
- Divide the mixture evenly between two 9inch baking tins. Bake for 22 minutes or until a toothpick comes out clean.
- Leave in tins to cool for a couple mins. Remove from tins and cool completely before decorating.
Jam Filling
- Place frozen cherries and sugar in small pot. Cook on stove on medium heat until boiling, stirring occasionally.
- Once boiling, turn heat to low and let simmer for 20-30 mins until thick. Remove from heat. Put in small bowl and chill for at least 1 hour.
Whipped Cream Frosting
- Whip heavy whipping cream in mixer for 2-3 minutes until it starts to become fluffy. Add vanilla. Add powdered sugar in stages and continue to mix until it reaches the desired sweetness and is light and fluffy.
Notes
Don't have buttermilk on hand? No worries. Just take any milk (even non-dairy milk) and add a splash of lemon juice (about 1 tbsp). Let sit for 5 minutes and use like buttermilk.
I like my filling and frosting less sweet than most. If you're looking for a sweeter filling, increase the sugar to fruit ratio to 1:1. For the frosting, you can always increase the amount of powdered sugar to taste.