Imported from the web

Chocolate-Cherry Cake

Name: Chocolate-Cherry Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 9 servings
Cuisine: American
Ingredients: 0.5 cup extra-virgin olive oil (plus more for greasing the pan); 1.25 cup granulated sugar; 1 cup all-purpose flour; 0.5 cup Dutch-processed cocoa powder; 2 tsp baking powder; 2 large eggs; 0.75 cup whole milk; 1 tsp pure almond extract; 0.5 tsp coarse kosher salt (Alternative stated: ¾ teaspoon Diamond Crystal kosher salt); 1 cup cherry preserves (see Tip); 0.25 cup granulated sugar (for the frosting); 0.25 cup Dutch-processed cocoa powder (for the frosting); kosher salt (a pinch, for the frosting); 0.25 cup boiling hot water (for the frosting); 2 cup cold heavy whipping cream (for the frosting); fresh red cherries (for garnish, optional)

Recipe by Eric Kim

Imported by John Tan on SeeMeCook

A deep, Dutch-process chocolate cake layered with glossy cherry preserves and topped with airy whipped cream frosting that tastes like hot cocoa. Fresh red cherries add a bright finishing touch.

9 servings60 minAmerican

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Ingredients

0.5 cup extra-virgin olive oil (plus more for greasing the pan)
1.25 cup granulated sugar
1 cup all-purpose flour
0.5 cup Dutch-processed cocoa powder
2 tsp baking powder
2 large eggs
0.75 cup whole milk
1 tsp pure almond extract
0.5 tsp coarse kosher salt (Alternative stated: ¾ teaspoon Diamond Crystal kosher salt)
1 cup cherry preserves (see Tip)
0.25 cup granulated sugar (for the frosting)
0.25 cup Dutch-processed cocoa powder (for the frosting)
kosher salt (a pinch, for the frosting)
0.25 cup boiling hot water (for the frosting)
2 cup cold heavy whipping cream (for the frosting)
fresh red cherries (for garnish, optional)

Steps

1
Heat the oven to 350°F (175°C). Grease an 8-inch square baking pan with olive oil.
2
In a medium bowl, whisk together the first measure of sugar, flour, cocoa powder, and baking powder until evenly distributed and no lumps remain.
3
In a separate large bowl, add the ½ cup olive oil, eggs, milk, almond extract, and coarse kosher salt. Whisk until smooth, at least 30 seconds.
4
Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
5
Transfer the batter to the prepared pan. Tap the pan gently against the counter to pop excess air bubbles.
6
Bake for 30 to 40 minutes, until a skewer or cake tester inserted in the center comes out clean. Let the cake cool completely in the pan.
7
Loosen the cherry preserves by microwaving them in a small bowl in 30-second intervals, or heating them in a small saucepan over medium heat until slightly liquidy.
8
Spread the warmed preserves evenly over the cooled cake.
9
To make the frosting, combine the remaining sugar, cocoa powder, and a pinch of kosher salt in a large bowl. Pour the boiling hot water over them and whisk by hand or with an electric mixer until smooth.
10
Add the cold heavy cream and continue whisking just until billowy soft peaks form. When the whisk is turned upside down, a peak should flop over slightly like a Santa hat.
11
Spread the frosting over the cake. If using, garnish with fresh red cherries. Serve immediately, or cover and refrigerate until ready to serve.

Notes

The structured recipe gives a total time of 1 hour; the source also specifies that this is plus cooling time. The exact cooling duration is not specified. Stop whisking the frosting as soon as soft peaks form; the recipe cautions through its texture cue against continuing past that stage.