The Ultimate 8-Inch Chocolate Cherry Cake: A Simple Recipe for Decadent Delight

This delightful chocolate cherry cake recipe is a true testament to the magic that happens when simple pantry staples come together in an extraordinary way. Inspired by a classic from The New York Times, this cake offers a sophisticated yet incredibly easy-to-make dessert experience. It features a wonderfully moist chocolate cake base, lavishly topped with rich cherry preserves, and crowned with a light, cocoa-flavored whipped cream. The beauty of this recipe lies not just in its incredible flavor profile – reminiscent of a classic Black Forest cake but with a charmingly rustic twist – but also in its accessibility. Whether you’re a seasoned baker or just starting out, you’ll find this recipe straightforward and deeply rewarding. Prepare to impress your family and friends with a dessert that looks elegant and tastes utterly divine, all while using ingredients you likely already have on hand. Plus, with optional extra whipped cream and fresh cherries, you can customize it to be as extravagant or as understated as you like.

The first time I made it I followed the recipe from The New York Times, noting that the chocolate cake was similar to one of my other favorite easy chocolate cakes. So for the second round, I used a different chocolate cake recipe, a different brand of preserves and scaled down the amount of whipped cream topping. This iterative process of refinement has led to a truly perfected version of this beloved dessert, balancing richness, sweetness, and that irresistible cherry tang.

Crafting the Perfect Chocolate Cake Base

The foundation of any great cake is its base, and for this Chocolate Cherry Cake, we’ve perfected a chocolate cake that’s both easy to prepare and incredibly flavorful. Initially, I followed the New York Times recipe, which yielded a solid chocolate cake. However, I noticed similarities to other simple, go-to chocolate cake recipes I adore, such as the famous Black Magic Cake or Hershey’s Perfectly Chocolate Cake. These types of “stir and bake” recipes are a dream for busy bakers, requiring minimal fuss and delivering maximum flavor. For my subsequent attempts, I decided to experiment, using a different chocolate cake recipe as the base: Nana’s Devil’s Food Cake. This particular recipe stands out for its remarkable moistness and deep chocolate flavor, which I found to be a perfect complement to the bright, fruity notes of the cherries.

What truly elevates this chocolate cake base beyond a standard devil’s food cake is the addition of almond extract. While optional, it introduces a subtle, nutty undertone that harmonizes beautifully with the cherry preserves, creating a more complex and intriguing flavor profile. It’s a small change that makes a big difference, transforming a simple chocolate cake into something truly special. The Nana’s Devil’s Food Cake, which I highly recommend exploring, bakes up with an exceptionally tender crumb, slightly moister than the original NYC recipe, making each bite melt in your mouth. This ensures the cake remains moist and delicious for days, if it lasts that long! The simple combination of cocoa powder and hot coffee or water in the initial step helps to ‘bloom’ the cocoa, intensifying the chocolate flavor and contributing to the cake’s dark, rich color. This foundational chocolate cake is versatile enough to be a standalone treat, but it truly shines when paired with the vibrant cherry preserves and airy whipped cream.

Selecting the Best Cherry Preserves

The choice of cherry preserves is pivotal in crafting the distinct character of this cake. It’s the luscious layer that transforms a simple chocolate cake into a dessert reminiscent of a classic Black Forest cake, but with a less formal, more homemade appeal. My first attempt featured a brand called Blake Hill, which included a delightful hint of cardamom. For those who appreciate exotic spices, cardamom adds a warm, aromatic layer that pairs surprisingly well with chocolate and fruit. It’s a gourmet touch that can elevate the cake to another level, adding an unexpected layer of complexity to the overall flavor profile.

However, for my second cake, I opted for Bonne Maman cherry preserves, and I was instantly reminded of their exceptional quality. Bonne Maman is renowned for its high fruit content and charmingly rustic texture, often featuring whole or large pieces of fruit. This not only enhances the flavor but also adds a lovely textural contrast to the smooth cake and whipped cream. The natural sweetness and slight tartness of the cherries cut through the richness of the chocolate and cream, creating a perfectly balanced bite. We absolutely adored how the cherry preserves lent a Black Forest-like essence to the cake, but with a simpler, more accessible charm.

While cherry preserves are the traditional choice and evoke that Black Forest elegance, don’t hesitate to experiment with other fruit preserves. Raspberry preserves would introduce a tart, vibrant burst of flavor, while strawberry preserves would offer a sweeter, more familiar fruitiness. Even mixed berry preserves could create a delightful medley of flavors. The key is to select a high-quality preserve with a good fruit-to-sugar ratio, as this will significantly impact the overall taste and texture of your finished cake. Feel free to be generous with your preserves – a thick layer ensures every slice is bursting with fruity goodness, providing a delightful counterpoint to the deep chocolate and creamy topping. You can use more or less depending on your personal preference for fruitiness.

The Irresistible Cocoa Whipped Cream Topping

No Chocolate Cherry Cake would be complete without a generous cloud of whipped cream, and our cocoa-flavored version is nothing short of heavenly. The original New York Times recipe called for a rather substantial amount of whipped cream, enough to create a truly towering dessert. While I initially enjoyed the lavishness, I soon realized it was indeed *way more* than necessary for a balanced experience, often leaving leftovers. For my adapted recipe, I’ve comfortably halved the quantity, using 1 cup of heavy cream, 2 tablespoons of Dutch process cocoa powder, and 2 tablespoons of granulated sugar. This adjusted amount is still perfectly ample to beautifully cover an 8-inch cake, allowing for a lovely, inviting mound or even elegant piping if you’re feeling decorative. Should you opt for an even smaller 6-inch cake, this amount provides an even more luxurious, piled-high topping, ensuring every bite is rich with creamy chocolate goodness.

The secret to this particular whipped cream is the “blooming” of the cocoa powder with a small amount of boiling water before incorporating it into the cream. This crucial step intensifies the chocolate flavor, preventing the cocoa from tasting chalky and ensuring a silky-smooth texture. Combine the cocoa, sugar, and boiling water, stir until smooth, then allow it to cool slightly. Adding a small amount of cold whipping cream to this mixture helps to cool it down further before adding the rest of the cream. This prevents the warm cocoa mixture from inadvertently heating the cream, which can hinder proper whipping. Once cooled, add the remaining cold heavy cream and beat with an electric mixer until soft peaks form. Be careful not to overbeat, or you’ll end up with butter! The result is a light, airy, and deeply chocolatey frosting that perfectly balances the rich cake and tart preserves. For an extra touch, you could even fold in a few drops of almond extract to tie in with the cake’s base flavor, creating a cohesive flavor profile throughout the entire dessert.

Scaling Down: The Versatile 6-Inch Chocolate Cherry Cake

While an 8-inch square cake is a fantastic size for sharing, sometimes you might desire a smaller, more intimate dessert. This recipe is wonderfully adaptable, making it perfect for scaling down if an 8-inch cake feels like too much. Halving the recipe allows you to bake a delightful 6-inch cake, ideal for smaller gatherings, a cozy family treat, or when you simply want to enjoy a fresh cake without the commitment of a larger one. It’s a great way to indulge without excess, perfect for mindful portion control or simply reducing food waste.

I’ve personally fallen in love with baking in a 6-inch square glass pan, a somewhat unusual size but incredibly versatile. Ever since I found my little 6-inch square glass pan, I’ve been halving 8-inch square recipes and making small batches of various cakes and brownies for the family. Once you discover the joy of these smaller pans, you’ll find yourself halving many 8-inch recipes for cakes and brownies. If a glass pan is hard to come by, don’t fret; excellent 6-inch square metal pans are available from reputable brands like Wilton and Fat Daddio on Amazon. These are excellent investments for any baker looking to explore smaller batch baking, offering even heat distribution for perfectly baked goods.

Beyond the square pan, this halved recipe also bakes beautifully in a 6-inch round pan, offering a more classic presentation. For a truly unique twist, consider baking it in an 8½ by 4½-inch loaf pan. A loaf cake is easy to slice and serve, making it perfect for brunches, afternoon tea, or informal gatherings where individual slices are preferred. When adjusting the pan size, remember that baking times will vary. Smaller cakes or loaf cakes will generally bake faster than a full 8-inch square. Always keep a close eye on your cake, starting to check for doneness around 20-25 minutes for smaller versions, using the classic toothpick test: insert it into the center, and if it comes out clean, your cake is ready. If it comes out with wet batter, continue baking for a few more minutes and test again until perfection is achieved.

No matter which size or shape you choose, the core elements of this cake – the moist chocolate base, the fruity preserves, and the light whipped cream – remain a consistently delicious combination. This adaptability makes it a go-to recipe for any occasion, proving that a fantastic cake doesn’t always have to be grand in scale to be grand in flavor. It’s a great little cake that can be enjoyed in many forms!

Baking Tips and Tricks for a Flawless Chocolate Cherry Cake

Achieving the perfect chocolate cake doesn’t have to be daunting. Here are a few essential tips to ensure your Chocolate Cherry Cake turns out impeccably moist and flavorful every single time:

• Ingredient Temperature: For most baking, using room temperature ingredients (like milk and eggs) helps them emulsify better with other ingredients, resulting in a smoother, more uniform batter and a finer crumb. While this “stir and bake” recipe is forgiving, ensuring your liquids aren’t ice cold can still contribute to a more consistently textured cake.
• Do Not Overmix: Once you combine the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing can develop the gluten too much, leading to a tougher, less tender cake. The suggested minute of vigorous hand beating is sufficient to bring the batter together without overworking it, keeping the cake light and airy.
• Coffee for Deep Flavor: Don’t skip the hot brewed coffee! It doesn’t make the cake taste like coffee; instead, it dramatically intensifies the chocolate flavor, making it richer, darker, and more complex. The acidity in coffee also reacts with baking soda, enhancing the rise. If you absolutely prefer not to use coffee, hot water is an acceptable substitute, but the coffee truly enhances the chocolate’s depth to an unparalleled level.
• Proper Pan Preparation: Always grease your baking pan thoroughly. For extra assurance, especially with square pans where corners can sometimes stick, you can also flour it lightly after greasing, or line the bottom with a circle or square of parchment paper. This prevents the cake from sticking and ensures an easy release after baking.
• Checking for Doneness Accurately: Every oven has its quirks, so use the recommended baking time as a guide, but trust your senses. The best way to check for doneness is to insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is perfectly done. If it comes out with wet batter, continue baking for a few more minutes and test again until it passes the test.
• Cooling is Crucial: Patience is a virtue in baking! Allow the cake to cool completely in the pan on a wire rack before attempting to spread the cherry preserves or whipped cream. A warm cake will melt the toppings, leading to a messy rather than a beautiful and stable presentation. This cooling process also allows the cake’s structure to set, preventing it from crumbling when handled.

Serving Suggestions and Storage Guidelines

Once your beautiful Chocolate Cherry Cake is assembled, it’s ready to be the star of your dessert table. For an extra touch of elegance, consider garnishing each slice with a few fresh cherries (if in season), a sprinkle of finely grated dark chocolate, or even a curl of white chocolate. A light dusting of cocoa powder over the whipped cream can also add a sophisticated finish and enhance its visual appeal. This cake pairs wonderfully with a glass of cold milk, a hot cup of freshly brewed coffee, a rich espresso, or even a robust red wine or a dessert wine, making it versatile for any time of day or occasion, from a casual family dinner to a more formal celebration.

Storage:

Due to the fresh whipped cream topping and fruit preserves, this cake needs to be stored in the refrigerator to maintain its freshness and safety. Cover it loosely with plastic wrap or place it in an airtight cake container to prevent it from drying out, absorbing other refrigerator odors, and keeping the whipped cream stable. It will keep well for 3-4 days in the fridge, though the cake is truly at its best within the first day or two after assembly, when the flavors have just married beautifully and the cream is at its peak fluffiness. If you want to prepare parts of it ahead of time, the plain chocolate cake base can be baked, cooled, and wrapped tightly in plastic wrap (and then foil) and stored at room temperature for up to 2 days, or frozen for up to a month. Thaw the frozen cake at room temperature before adding the preserves and whipping the cream. The cocoa whipped cream is best made fresh just before assembly for optimal fluffiness and texture, as it can lose some of its volume over time in the refrigerator.

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Recipe

This 8-inch Chocolate Cherry Cake is more than just a dessert; it’s a celebration of simple ingredients creating spectacular flavors. Whether you’re baking it for a special occasion or simply to treat yourself to a slice of pure comfort, its moist chocolate base, tangy cherry preserves, and light cocoa whipped cream will undoubtedly become a new favorite. It’s an easy, adaptable, and utterly delicious recipe that proves that homemade treats truly are the best. We encourage you to try this recipe and make it your own. Experiment with different preserves, perhaps a touch of orange zest in the cake batter, or even a splash of cherry liqueur for an adult twist. Happy baking!