Indulge in this decadent Chocolate Cherry Cake, a rich and moist cake layered with a luscious cherry compote and topped with a creamy mascarpone buttercream. The combination of chocolate and cherries creates a harmonious blend of flavors, while the mascarpone buttercream adds a luxurious touch. Perfect for special occasions or any time you want to impress, this cake is as beautiful as it is delicious.
Why You’ll Love This: This cake offers a perfect balance of rich chocolate, sweet cherries, and creamy mascarpone frosting. The moist chocolate layers, enhanced by the fresh cherry compote, provide a delightful contrast in texture and flavor. The mascarpone buttercream adds a creamy, slightly tangy finish that complements the sweetness of the cake perfectly. Easy to make yet elegant in presentation, this cake is sure to become a favorite.
Perfect Occasion: Ideal for birthdays, anniversaries, or any celebratory event, this cake is a showstopper. It’s also perfect for holiday gatherings or as a sophisticated dessert for dinner parties. The combination of chocolate and cherries makes it a festive choice, while the luxurious frosting adds a touch of elegance.
Decoration Tips: For a stunning presentation, garnish the top of the cake with fresh cherries and a drizzle of cherry compote. You can also add chocolate shavings or curls for an extra touch of decadence. A light dusting of powdered sugar over the cherries can add a beautiful finish.
Ingredients:
For the Chocolate Cake:
- 245g cake flour
- 255g granulated sugar
- 70g cocoa powder
- 3 eggs
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 230g salted butter, melted
- 235ml whole milk
For the Cherry Compote:
- 110g granulated sugar
- 440g fresh cherries, pitted and halved
- 2 tbsp lemon juice
- 15g cornstarch
- 2 tsp water
For the Mascarpone Buttercream:
- 400g unsalted butter, room temperature
- 230g mascarpone, room temperature
- 220g powdered sugar
- 2-3 tsp vanilla extract
Instructions:
Make the Cherry Compote:
- In a medium saucepan, combine cherries, granulated sugar, and lemon juice. Cook over medium heat until the cherries release their juices and the mixture starts to simmer.
- In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the cherries and cook, stirring continuously, until the compote thickens. Remove from heat and let cool.
Prepare the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together cake flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add melted butter and whole milk, mixing until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Mascarpone Buttercream:
- In a large mixing bowl, beat the unsalted butter until light and fluffy.
- Add the mascarpone and continue to beat until well combined.
- Gradually add the powdered sugar, beating on low speed until incorporated, then increase the speed to medium and beat until smooth and creamy.
- Add vanilla extract and mix until fully incorporated.
Assemble the Cake:
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a layer of cherry compote over the cake.
- Place the second cake layer on top and spread a thin layer of mascarpone buttercream over the entire cake to create a crumb coat. Refrigerate for 15 minutes.
- Apply a thicker layer of mascarpone buttercream over the entire cake. Use a spatula to smooth the frosting.
- Decorate the top of the cake with fresh cherries and a drizzle of cherry compote. Add chocolate shavings or curls if desired.
Enjoy this Decadent Chocolate Cherry Cake with Mascarpone Buttercream, a rich and indulgent dessert that’s perfect for any celebration!
