Chocolate-Cherry Cake
- Total Time
- 1 hour, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- ½cup/118 milliliters extra-virgin olive oil, plus more for greasing pan
- 1¼cups/250 grams granulated sugar
- 1cup/128 grams all-purpose flour
- ½cup/56 grams Dutch-processed cocoa powder
- 2teaspoons baking powder
- 2large eggs
- ¾cup/180 milliliters whole milk
- 1teaspoon pure almond extract
- ½teaspoon coarse kosher salt or ¾ teaspoon Diamond Crystal kosher salt
- 1cup/305 grams cherry preserves (see Tip)
- ¼cup/50 grams granulated sugar
- ¼cup/28 grams Dutch-processed cocoa powder
- Pinch of kosher salt
- ¼cup boiling hot water
- 2cups/473 milliliters cold heavy whipping cream
- Fresh red cherries, for garnish (optional)
For the Cake
For the Frosting
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
551 calories; 31 grams fat; 14 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 3 grams dietary fiber; 47 grams sugars; 6 grams protein; 226 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
- Step 2
In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the ½ cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
- Step 3
Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
- Step 4
Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
- Step 5
Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.
Tip
- Look for a brand of cherry preserves with minimal ingredients: It should consist of only cherries, sugar, pectin and some kind of citrus. That will taste more tart and less artificial than one with, say, high-fructose corn syrup and other fruit juices that muddy the natural cherry flavor.
Private Notes
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Cooking Notes
KellyC
NGB..you can fix broken whipped cream by adding more cold cream.
NGB
Nice! First one to comment. This went well until the frosting part. I wish the recipe indicated that even the slightest over whipping would result in a split disaster. This is different than your average whipped cream. Stop as soon as it’s sort of thick.
CC
Though it doesn’t say, cool the chocolate mixture before incorporating it with the whipping cream. Also, I always stabilize whipped cream if planning to use it to actually frost a cake as opposed to serving it dolloped on the side. If not stabilized it will deflate quickly. Adding the cream cheese adds a slight tang, I use this trick frequently and have never ever had anyone not love the taste. Just add 4 oz of very soft cream cheese for every 8 oz of whipping cream. Can be used in any recipe.
NHcook
Out of butter and needed a cake to celebrate my friend’s Doctorate. Swapped raspberries for cherries because homemade raspberry preserves and fresh garden berries is what I had on hand. Showing up anywhere with cake just makes life better. Thank you NYT for reliable and encouraging inspo!
Laura
Look for the word "alkalized" ("alcalinisé") if you don't see mention of "Dutch processed". It's the same thing and refers to the way the cocoa is prepared. Hope that helps!
Penny
Such an interesting back story regardless of the recipe, but then to see olive oil, preserves and hand-mixed. What an unfussy but delicious summer treat. Thank you!
Bonnie
I made this today and it turned out perfectly. I didn’t quite trust the boiling water and whipped cream combo so I’m made the chocolate syrup first and let it cool 15 minutes. Then I partially whipped the cream and then slowly poured in the chocolate while whisking the cream. It turned into perfect billowy frosting. It was a big hit with my husband who loves cherries.
KAK
This cake is so good, I could eat it everyday. I used gluten-free flour (cup4cup) because I am a celiac, and it worked great with his measurements. I love that it’s a small snacking cake—perfect for two people.
Dori
Perfect cake for when your child’s favorite stuffed bear has a birthday (announced with little notice). Followed the recipe exactly and it was absolutely delicious. Child ate the bear’s portion though.
Elle
I wonder if the frosting would whip into billows without splitting if the cocoa and sugar mixture cooled a bit first?
Jill 34M
The cake was delicious, but I think next time I will try whipped chocolate ganache for the frosting (using 2 parts heavy cream to 1 part semi sweet chocolate).
SW
This is an easy, uncomplicated cake recipe. The combination of the flavors is delightful. The only change I might offer is to level off the top of the cake prior to adding the preserves layer to even them out. The cake rises higher in the center during baking and the preserves settle thicker in the pan corners and sides.
Tj
I could not bring myself to use EVOO in a cake so I used canola. I am at elevation as well and made as directed. Turned out great. Another tip for the frosting. Be sure the cocoa powder hot water sugar mixture has completely cooled. Measure out your whipping cream and stick in freezer for 5 to 10 minutes so it is super cold. It will whip up just fine.
Laura Perry
The ingredient list for Droste, labeled simply “Cocoa” or “Cacao” on the front, says “100% Dutch processed unsweetened cocoa powder” in the list of ingredients.
Marty
When I make any “frosting” using whipped cream, I always add a stabilizer, such as Dr. Oetker’s “Whip It”.
Eve
It was an alright dessert, the whipped frosting was just melting all over the cake because its so airy.
Rose Marie
I made the cake only, delish! I substituted coconut milk for dairy. I will in the future use half water half coconut milk to keep it from going over the top. And an 8-inch circle pan instead of a 9-inch, so that this single layer comes out deluxely higher. Using a sifter made quick work of the lumps.
B
so delicious! I added "Sahnesteif" (Dr. Oetker brand) to the frosting so it would keep longer. It kept super well in the fridge for a long time. The chocolate whipped cream frosting is one of my favourite frostings ever.
CindyB
Has anyone tried this as a cupcake and putting the cherry preserves in the center? I've made the cake twice as written and it's fabulous and wondering about trying something slightly different.
CindyB
A lovely and delicious super easy cake. I mean, what's not to love - decadent chocolate crumb, luscious cherries and the hot chocolate pouffy icing. Incredibly easy and scrumptious!!
ALF
The cake is delicious; the frosting is a bit of a challenge. But it all tasted wonderful. Definitely will make again.
Nancy
The whipped cream frosting wasn't to my taste, would have preferred a ganache. I like the idea, and garnished with sour cherries, which were delicious
Myra
I made this yesterday. The cake would not come out f my oiled nonstick pan! Instead of cherry preserves, I cooked two cups of dried cherries in 3/4 cup of Jack Daniels until jammy and used that. It was so fully good. One of my guest had a piece for breakfast this morning! ,
Ann Grant
Has anyone made this with raspberries instead? They are more available year-round.
Betsy
I kept whisking until the billowy clouds of frosting eventually appeared. It took awhile! So worth the effort though; the cake itself mixed up in minutes. It's delicious; thank you for this amazing recipe!
Rose K.
Save effort and a dirty bowl! Mix the oil, eggs, milk, and extract in a bowl, then just dump in the dry ingredients and mix. Trust me. This is a latter day version of a Depression era wacky cake in which one mixed the ingredients directly in the pan. Trust me, it works. You're welcome.
Wendi
I like recipes that are versatile so I can use up ingredients on hand. I had a half a can of tart cherries, so I mixed them and some maraschino juice into the batter instead of spreading preserves on top. For the “frosting” I just served it with basic whipped cream (with enough maraschino juice to turn it pink). Tasted fabulous.
C
Needs a little lo get in the oven, like 5 - 10 more mins
EFH
Has become a family favourite after just one try! Used fresh raspberries and local bumbleberry jam (raspberry/strawberry/blueberry). Followed advice of others to let chocolate mixture cool before adding whipping cream, and it turned out well.
Hailey
Baked the cake as directed and it tasted delicious! Super easy to make and the cake was perfectly rich and moist. However, it stuck to the pan since I used olive oil only as directed. I will make it again, but will prep the pan with oil and flour or a baker’s release spray. I followed the other notes and let the chocolate syrup cool before whipping the frosting and it turned out well. I made the syrup in a saucepan and then poured it into my mixing bowl when I was ready.
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