Decadent Chocolate Cherry Chip Cake: A Step-by-Step Recipe
This chocolate cherry chip cake is a showstopper! It’s rich, moist, and bursting with flavor from the chocolate and cherries. Perfect for birthdays, holidays, or any special occasion, this cake is sure to impress. This recipe provides detailed instructions to guide you through each step, ensuring a delicious and beautiful result.
## Why You’ll Love This Cake
* **Incredible Flavor:** The combination of rich chocolate and sweet cherries is simply irresistible.
* **Moist and Tender Crumb:** The cake is incredibly moist and stays that way for days.
* **Easy to Customize:** You can easily adapt this recipe to your preferences, adding different extracts or toppings.
* **Impressive Presentation:** The cake looks stunning, making it perfect for special occasions.
## Ingredients You’ll Need
### For the Cake:
* 2 cups (250g) all-purpose flour
* ¾ cup (75g) unsweetened cocoa powder
* 1 ½ teaspoons baking powder
* 1 ½ teaspoons baking soda
* 1 teaspoon salt
* 1 cup (2 sticks or 226g) unsalted butter, softened
* 2 cups (400g) granulated sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 1 cup (240ml) buttermilk
* 1 cup (170g) semi-sweet chocolate chips
* 1 cup (170g) chopped maraschino cherries, drained and patted dry
### For the Chocolate Buttercream Frosting:
* 1 cup (2 sticks or 226g) unsalted butter, softened
* 3 cups (360g) powdered sugar
* ¾ cup (70g) unsweetened cocoa powder
* ½ cup (120ml) heavy cream
* 1 teaspoon vanilla extract
* Pinch of salt
### Optional Garnishes:
* Maraschino cherries, for topping
* Chocolate shavings
* Sprinkles
## Equipment You’ll Need
* Two 9-inch round cake pans
* Parchment paper
* Mixing bowls
* Electric mixer (stand or hand mixer)
* Rubber spatula
* Measuring cups and spoons
* Wire rack
* Offset spatula or knife for frosting
## Step-by-Step Instructions
### Step 1: Prepare the Cake Pans
1. Preheat your oven to 350°F (175°C). This is crucial for even baking and a well-risen cake. Check your oven’s accuracy with an oven thermometer, as oven temperatures can vary.
2. Grease the two 9-inch round cake pans with butter or cooking spray. This prevents the cake from sticking to the pans. Ensure you grease every nook and cranny, especially the bottom edges. Alternatively, you can use baking spray that contains flour.
3. Line the bottoms of the pans with parchment paper circles. This provides an extra layer of protection against sticking and makes it easier to remove the cakes cleanly. To make the circles, trace the bottom of the pan onto parchment paper and cut them out.
### Step 2: Combine Dry Ingredients
1. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Whisking ensures the ingredients are evenly distributed, which is important for the cake’s texture and rise. Break up any clumps of cocoa powder to prevent them from remaining in the batter.
2. Set aside the dry ingredients. You will add these to the wet ingredients later.
### Step 3: Cream Butter and Sugar
1. In a separate large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer (stand or hand mixer) on medium speed. Creaming means beating the butter and sugar together until they are light and fluffy. This incorporates air into the mixture, which contributes to the cake’s light and airy texture. This process usually takes 3-5 minutes.
2. Continue to beat until the mixture is pale and fluffy. The mixture should visibly lighten in color and become smoother. Scrape down the sides of the bowl occasionally to ensure all ingredients are incorporated.
### Step 4: Add Eggs and Vanilla
1. Add the eggs one at a time, beating well after each addition. Adding the eggs one at a time allows them to emulsify properly with the butter and sugar, creating a smooth and stable batter. If you add all the eggs at once, the mixture may curdle.
2. Beat in the vanilla extract. The vanilla extract enhances the chocolate flavor of the cake. Use pure vanilla extract for the best flavor.
### Step 5: Alternate Dry and Wet Ingredients
1. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. This means you’ll add one-third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients. Alternating the dry and wet ingredients prevents overmixing, which can result in a tough cake. Overmixing develops the gluten in the flour, leading to a dense texture.
2. Mix until just combined. Be careful not to overmix. The batter should be smooth, but a few streaks of flour are okay. Overmixing will develop the gluten and make the cake tough.
### Step 6: Fold in Chocolate Chips and Cherries
1. Gently fold in the chocolate chips and chopped maraschino cherries. Folding means using a rubber spatula to gently combine the ingredients without stirring or beating. This prevents the chocolate chips and cherries from sinking to the bottom of the cake during baking. Ensure the cherries are well-drained and patted dry to prevent them from bleeding into the batter.
2. Distribute the chips and cherries evenly throughout the batter.
### Step 7: Pour Batter into Cake Pans
1. Divide the batter evenly between the prepared cake pans. Use a kitchen scale to ensure the pans are filled equally, which will result in evenly baked layers. This will also help the layers stack evenly when frosting.
2. Spread the batter evenly in the pans. Use a spatula or spoon to smooth the surface of the batter.
### Step 8: Bake the Cakes
1. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven. Check for doneness by inserting a wooden skewer or toothpick into the center of each cake. If it comes out clean, the cakes are done. If it comes out with wet batter, continue baking for a few more minutes and check again.
2. If the tops of the cakes are browning too quickly, you can tent them loosely with foil. This will prevent them from burning.
### Step 9: Cool the Cakes
1. Let the cakes cool in the pans for 10 minutes. This allows the cakes to set slightly and makes them easier to remove from the pans.
2. Invert the cakes onto a wire rack to cool completely. Place a wire rack over the cake pan and flip it over. Gently tap the bottom of the pan to release the cake. Peel off the parchment paper and let the cake cool completely on the wire rack before frosting. Frosting a warm cake will cause the frosting to melt.
### Step 10: Make the Chocolate Buttercream Frosting
1. In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed. Beat until light and fluffy. This process incorporates air into the mixture, which creates a smooth and creamy frosting.
2. Add the cocoa powder, heavy cream, vanilla extract, and salt. Beat until well combined. The cocoa powder adds the chocolate flavor to the frosting, while the heavy cream adds moisture and richness. The vanilla extract enhances the chocolate flavor, and the salt balances the sweetness.
3. Continue to beat until the frosting is smooth and creamy. If the frosting is too thick, add a little more heavy cream, one tablespoon at a time. If the frosting is too thin, add a little more powdered sugar, one tablespoon at a time.
### Step 11: Assemble and Frost the Cake
1. Place one cake layer on a serving plate or cake stand. If the cake layers are uneven, you can trim them with a serrated knife to create a level surface. Use a long, serrated knife to carefully slice off any rounded tops.
2. Spread a generous layer of chocolate buttercream frosting over the top of the first cake layer. Use an offset spatula or knife to create a smooth and even layer of frosting.
3. Place the second cake layer on top of the frosting. Align the layers carefully.
4. Frost the entire cake with the remaining chocolate buttercream frosting. Start with a thin crumb coat, which is a thin layer of frosting that seals in any loose crumbs. Refrigerate the cake for 15-20 minutes to allow the crumb coat to set. Then, apply the final layer of frosting.
5. Smooth the frosting using an offset spatula or knife. For a professional look, use a bench scraper to create smooth sides.
### Step 12: Garnish (Optional)
1. Garnish the cake with maraschino cherries, chocolate shavings, or sprinkles, if desired. Get creative and decorate the cake to your liking. You can create borders with cherries, sprinkle chocolate shavings on top, or add colorful sprinkles for a festive look.
### Step 13: Chill and Serve
1. Refrigerate the cake for at least 30 minutes before serving. This allows the frosting to set and makes the cake easier to slice. Chilling also enhances the flavors of the cake.
2. Slice and serve. Enjoy your delicious chocolate cherry chip cake!
## Tips for Success
* **Use Room Temperature Ingredients:** Make sure your butter, eggs, and buttermilk are at room temperature. This helps them emulsify properly, creating a smooth and stable batter. Room temperature ingredients blend together more easily, resulting in a better cake texture.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, which can make the cake tough. Mix until just combined. Avoid overmixing once you add the dry ingredients.
* **Measure Ingredients Accurately:** Use measuring cups and spoons correctly. For dry ingredients, spoon the ingredient into the measuring cup and level it off with a knife. For liquid ingredients, use a liquid measuring cup and check the measurement at eye level.
* **Cool Cakes Completely Before Frosting:** Frosting a warm cake will cause the frosting to melt. Make sure the cakes are completely cool before frosting.
* **Chill the Cake Before Serving:** Chilling the cake allows the frosting to set and makes the cake easier to slice.
## Variations
* **Cherry Liqueur:** Add 1-2 tablespoons of cherry liqueur to the batter or frosting for an extra cherry flavor.
* **Almond Extract:** Substitute almond extract for vanilla extract in the cake or frosting for a different flavor profile.
* **Different Chocolate Chips:** Use dark chocolate chips or white chocolate chips instead of semi-sweet chocolate chips.
* **Chocolate Ganache:** Drizzle the cake with chocolate ganache instead of frosting.
* **Whipped Cream Frosting:** Use whipped cream frosting instead of chocolate buttercream frosting for a lighter cake.
## Storage Instructions
* Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake will stay moist for longer if stored properly.
* You can also freeze the cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in foil before freezing. Thaw the cake in the refrigerator overnight before serving.
## Nutritional Information (Approximate per serving)
* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 100-150mg
* Sodium: 250-350mg
* Carbohydrates: 50-60g
* Sugar: 40-50g
* Protein: 5-7g
*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*
This chocolate cherry chip cake is a delightful treat that is sure to impress. With its rich chocolate flavor, sweet cherries, and moist texture, it is the perfect cake for any occasion. Follow these detailed instructions, and you will be rewarded with a stunning and delicious cake. Enjoy baking! Have fun creating your own masterpiece and remember that even if things don’t go perfectly the first time, the most important thing is to enjoy the process. Baking is a journey, and every cake is a learning experience!