Chocolate Cherry Cake
This chocolate cherry cake is so rich and creamy, with a layer of fresh cherry mousse in the center! The sweet flavor of the cherries and moist chocolate cake makes this cake extra special. It's perfect for cherry season!
Ingredients
Cherry Filling
- 2 3/4 teaspoons powdered unflavored gelatin *see notes below for sheet gelatin*
- 1 tablespoon water
- 3 cups pitted sweet red cherries
- 2 tablespoons granulated sugar
- 2 teaspoons fresh lemon juice
Chocolate Cake Batter
- 2/3 cups cake flour *See notes below for measuring*
- 3/4 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup hot coffee substitute hot water
- 1/3 cup unsweetened dark cocoa powder
- 1/3 sour cream room temperature
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 large egg room temperature
Cherry Mousse
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- cherry puree from recipe above
- 1/4 cup fresh sliced cherries optional
Chocolate Ganache
- 1 1/4 tablespoons water
- 2 teaspoons powdered unflavored gelatin
- 1/2 cup unsweetened cocoa powder
- 1/3 cup water
- 1/3 cup heavy whipping cream
- 1/2 cup granulated sugar
Instructions
Make the Cherry Filling
- Combine the gelatin and water, set aside to bloom.
- Combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries have softened and have released their juices, then blend until smooth. Pour the cherry puree back into the pot and stir in the bloomed gelatin. Continue cooking over low heat for 2-3 minutes until the gelatin completely dissolves. Pour into a bowl and set aside to cool to room temperature. You should have 2 cups of cherry puree.
Make the Cake Batter
- Preheat the oven to 350 F/180 C. Grease the inside of a 9″ springform pan. Then, remove the ring, lay a sheet of parchment paper on the bottom plate, and close the ring on top. Some paper will be sticking out of the sides.
- In a stand mixing bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the hot coffee and cocoa powder, then whisk in the sour cream and vanilla.
- To the mixing bowl, add 1/2 cup of the coffee-cocoa mixture and the oil. Beat on low speed for 2 minutes.
- Whisk the egg into the remaining coffee-cocoa mixture. Pour half of it into the mixing bowl and mix on low speed until combined. Scrape down the bowl, then add the rest of the mixture and mix until combined.
- Pour the chocolate cake batter into the prepared pan. Bake for 20-25 minutes. Let the pan cool on a wire rack. Once cooled, remove the ring from the pan and clean it off. Then, level off the top of the cake using a cake leveler or a large knife. Place the clean ring back on the pan. Now, line the pan with a long sheet of acetate (cake collar), sliding it down between the cake and the sides of the pan. (See notes below for using plastic wrap instead of acetate)
Make the Cherry Mousse
- Whip the heavy cream and powdered sugar to soft peaks, then gently fold in the room-temperature cherry puree.
- Pour half of the cherry mousse over the cooled chocolate cake, smoothing the top with an offset spatula. Press the cherry slices into the mousse if using, then spread the rest of the mousse on top. Chill in the fridge while you make the ganache.
Make the Chocolate Ganache
- Bloom the gelatin in the water.
- Whisk together the cocoa, water, and cream in a pot until paste-like. Add the sugar. Over medium heat, gently stir (avoid vigorous mixing to prevent air bubbles). When it begins to boil, remove it from the heat, and gently stir in gelatin to dissolve.
- Strain the ganache into a bowl. Cover with cling wrap, pressing it onto the surface to prevent skin from forming. Cool at room temperature for 2 hours until it reaches 86°F/30°C.
- Once cooled, pour the ganache over the top of the mousse. Return the cake to the fridge to continue chilling for a minimum of 6-8 hours or until the mousse is completely set.
- When ready to serve, remove the ring and gently pull off the acetate. Cut slices with a sharp knife. Enjoy!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Notes on using acetate: The acetate will give you very clean sides, however, you can use regular plastic wrap in a pinch! Wrap 2-3 large sheets of plastic wrap around the ring before clasping it in place.
Notes on cherries: You can use fresh or frozen cherries for the cherry filling/puree. You can also use tart sour cherries or a mix of half sweet and half sour. You can also add a splash of cherry extract to the mousse for more flavor!
Notes on gelatin: If you prefer sheets, you will need 6 sheets of gelatin for the cherry puree and 4 sheets for the ganache.
