Decadent Chocolate Cake with Cherry Topping

1. Preheat the Oven

Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8”) baking tin.

2. Prepare the Batter

In a large mixing bowl, sift together 120 grams of plain flour, 40 grams of unsweetened cocoa powder, 150 grams of caster sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt.

In a separate bowl, whisk together 1 egg, 120 millilitres of milk, 60 millilitres of vegetable oil, and 1 teaspoon of vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until smooth. Slowly add the boiling water, mixing until fully combined.

3. Bake

Pour the batter into the prepared baking tin and smooth it out. Bake it in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted into the centre comes out clean.

Once baked, allow the cake to cool in the baking tin for a few minutes before transferring it to a wire rack to cool completely.

4. Cook the Cherries

Place 300 grams of sour cherries in a saucepan with 50 grams of caster sugar (adjust depending on the sweetness of the cherries). Cook them over medium heat until they begin to break down and release their juices.

Dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water. This will prevent lumps from forming. Stir in the cherries and continue to cook, stirring constantly, until the mixture thickens and becomes glossy. This should only take a few minutes.

Let the cherry mixture cool completely before incorporating it into the cake.

5. Make the Whipped Cream

Beat 200 millilitres of whipping cream, 30 grams of icing sugar, and 1 teaspoon of vanilla extract until stiff peaks form. Chill until ready to use.

6. Prepare the Ganache (optional)

Heat 50 millilitres of whipping cream in a small saucepan over medium heat until it begins to simmer gently. Remove from the heat and pour it over the chopped chocolate. Let it rest for 1-2 minutes, then stir gently until the chocolate is completely melted, and the mixture is smooth and glossy. Allow it to cool slightly.

7. Assemble the Cake

Pipe the whipped cream around the edge of the cooled cake, leaving the centre exposed.

Spread the cooled cherries in the centre, then drizzle some ganache over them. For a nice finish, spread chocolate shavings on the cherries.

Tips for Perfect Decadent Chocolate Cake with Cherry Topping

Here are some tips to make your Chocolate Cake even more delicious:

Level the Cake: If the cake dome rises, level it with a serrated knife before adding the topping to ensure an even layer.

Chill the Whipped Cream: For stable whipped cream, chill your bowl and whisk beforehand. Add a stabiliser like 1 teaspoon of cornstarch or Mascarpone for a firmer texture.

Control Ganache Consistency: For a thinner drizzle, use the ganache while it’s warm. For a thicker drizzle, let it cool and thicken slightly before pouring.

Variations

Here are some delicious variations you can try to put your own spin on the Decadent Chocolate Cake with Cherry Topping:

Gluten-Free: Substitute the plain flour with a gluten-free 1:1 baking mix.

Kirsch-Soaked Cake: For a traditional Black Forest touch (if alcohol is an option), brush the cake with Kirschwasser (cherry brandy) or a non-alcoholic cherry syrup.

Dairy-Free: Use coconut cream instead of whipping cream and dairy-free chocolate for the ganache.

Related Recipes

For more sweet indulgence, check out these delicious recipes:

Lamington Cake

Chocolate Cake with Cream Cheese Frosting

Easy Chocolate Banana Bars Recipe with Chocolate Drizzle

Conclusion

This Decadent Chocolate Cake with Cherry Topping is proof that simple can be spectacular. It’s rich, fruity, and perfectly balanced—ideal for a cosy dessert or an elegant centrepiece. Try it and watch it disappear slice by slice!