Turkuaz Kitchen Dark Chocolate Cherry Cake

Turkuaz Kitchen Dark Chocolate Cherry Cake is made with fresh cherries, rich cocoa powder, semi-sweet chocolate chips, almond milk, and hot instant coffee. This easy Dark Chocolate Cherry Cake recipe creates a delicious dessert that takes about 2 hours to prepare and can serve up to 12 people.

Turkuaz Kitchen Dark Chocolate Cherry Cake Ingredients

For The Cake:

• 3 Eggs
• 1 1/2 Cups Granulated Sugar
• 1/2 Cup Vegetable Oil
• 1/4 Cup Coconut Oil
• 1 Cup Almond Milk Or Milk
• 3/4 Cup Cocoa Powder
• 2 Tsp Baking Powder
• 1 Tsp Baking Soda
• 1 Tbsp Vanilla Extract
• Pinch Of Salt (2g)
• 2 1/2 Cups Flour
• 1 Cup Hot Instant Coffee

For The Cherry Sauce:

• 2 1/2 Cups Sweet Cherries
• 1/4 Cup Granulated Sugar
• 1 Tbsp Lemon Juice
• 1/4 Cup Water
• 1 Tbsp Cornstarch

For The Ganache Frosting:

• 1 Cup Heavy Whipping Cream
• 1 Cup Semi-sweet Chocolate Chips
• 1 1/2 Cups Whipped Cream

How To Make Turkuaz Kitchen Dark Chocolate Cherry Cake

Preparing the Cake:

1. Preheat the Oven: Preheat the oven to 350°F (175°C). Butter and flour two 9-inch (23cm) cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the dry ingredients (flour, cocoa, salt, baking powder, and baking soda) until well combined.
3. Mix Wet Ingredients: In a large bowl, add the eggs and sugar and mix them using a stand or electric mixer until lightened in color, for 3-4 minutes. Add the vegetable oil, coconut oil, vanilla, and milk and whisk together.
4. Combine Ingredients: Add the wet ingredients to the flour mixture and mix until combined. Finally, add the hot coffee and mix to combine.
5. Bake the Cake: Pour the cake batter into the prepared pans. Bake for about 35-40 minutes. Check doneness with a toothpick before removing them. Remove them from the oven and cool completely.

Preparing the Cherry Sauce:

1. Cook the Cherries: In a medium saucepan, add the cherries, sugar, lemon juice, and 2-3 tablespoons of water. Bring to a boil over medium heat while stirring constantly, and then cook for 4-5 minutes until the cherries have softened.
2. Thicken the Sauce: In a small bowl, mix the remaining water and cornstarch and add the mixture to the cherries while stirring constantly. Continue to cook for 1 minute until the sauce has thickened. Remove from the heat and cool completely. Transfer to a jar and store in the fridge until using.

Preparing the Ganache Frosting:

1. Prepare the Ganache: In a small bowl, add heavy whipping cream and chocolate. Microwave for 1 minute, until warm. Let it stand for 4-5 minutes, then stir until chocolate has melted and the mixture is smooth. Let it cool at room temperature.
2. Combine with Whipped Cream: In a large bowl, add the whipped cream and cooled chocolate mixture and mix until everything is combined. Refrigerate for 30-40 minutes.

Assembling the Cake:

1. Layer the Cake: Place the first layer of cake on a serving plate and spread about 3/4 cup of chocolate ganache frosting over the top. Add cherry sauce and evenly spread.
2. Add the Second Layer: Place the second layer of cake on top. Spread the remaining frosting evenly over and around the cake with a spatula.
3. Decorate: Decorate with chocolate and cherry sauce.
4. Refrigerate: Refrigerate for at least 3 hours before serving.

Recipe Tips

• Use Fresh Cherries: Fresh, sweet cherries make the best cherry sauce. If you use frozen cherries, thaw them first.
• Measure Flour Right: Use a spoon to fill your measuring cup with flour, then level it off with a knife. This way, your cake won’t be dense.
• Room Temperature Ingredients: Use eggs and milk at room temperature. This makes mixing easier and gives you a smoother batter.
• Cool Cakes Before Frosting: Let your cakes cool all the way before you frost them. If they’re warm, the frosting will melt and slide off.
• Refrigerate Frosted Cake: Put the frosted cake in the fridge for at least 3 hours. This helps the frosting set and makes it easier to cut the cake.

How To Store Dark Chocolate Cherry Cake

• Refrigerate: Store the cake in an airtight container in the refrigerator for up to 5 days. If you don’t have an airtight container, wrap the cake tightly with plastic wrap to keep it fresh.
• Freeze: To freeze, wrap each slice tightly in plastic wrap and place them in a freezer-safe bag or container. The cake can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Dark Chocolate Cherry Cake Nutrition Facts

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 180mg
• Total Carbohydrates: 50g
• Dietary Fiber: 3g
• Sugars: 30g

Try More Turkuaz Kitchen Recipes:

• Turkuaz Kitchen No-Bake Cheesecake
• Turkuaz Kitchen Chocolate Cheesecake
• Turkuaz Kitchen Blueberry Lemon Cake
• Turkuaz Kitchen Baklava Cheesecake Recipe