Description
This Easy Chocolate Cherry Chip Cake is a delightful dessert combining moist cake with maraschino cherries and rich chocolate ganache. Perfect for cherry lovers, this cake features a fluffy buttercream frosting enhanced by cherry juice and a smooth chocolate ganache drizzle, making it an irresistible treat for any occasion.
Ingredients
Scale
Cake:
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ cup cherry juice
- 2 large egg whites
- ¼ cup buttermilk
- ¼ cup unsalted butter
- ¾ cup sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- â…“ cup maraschino cherries, chopped
- ½ tablespoon flour (for cherries)
Buttercream Frosting:
- ½ cup unsalted butter
- ¼ cup powdered sugar
- 1 tablespoon powdered sugar (additional)
- 2 teaspoons heavy cream
- ¼ cup cherry juice
- ½ cup cream
Chocolate Ganache:
- ¼ cup chopped chocolate
- ½ cup hot cream (from the ½ cup cream above)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan thoroughly to prevent sticking.
- Sift Dry Ingredients: In a bowl, sift together 1 ¼ cups flour, 1 teaspoon baking powder, and 1 teaspoon salt. This ensures even distribution of leavening and prevents lumps.
- Mix Wet Ingredients: In a separate bowl, whisk together ¼ cup cherry juice, 2 large egg whites, and ¼ cup buttermilk until well combined.
- Cream Butter and Sugar: Beat ¼ cup unsalted butter and ¾ cup sugar until light and fluffy. Then add 2 tablespoons vegetable oil and 1 teaspoon vanilla extract, mixing until integrated.
- Combine Ingredients: Gradually add the dry ingredients and wet cherry mixture alternately into the creamed butter and sugar, mixing gently after each addition to keep the batter light.
- Add Cherries: Toss ⅓ cup chopped maraschino cherries with ½ tablespoon flour to prevent sinking, then fold them gently into the batter.
- Bake Cake: Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool completely on a wire rack before frosting to prevent melting the frosting.
- Prepare Buttercream Frosting: Beat ½ cup unsalted butter until creamy, then gradually add ¼ cup powdered sugar and 1 tablespoon additional powdered sugar, mixing well. Add ¼ cup cherry juice and 2 teaspoons heavy cream, whipping until fluffy and smooth.
- Make Chocolate Ganache: Heat ½ cup cream until just boiling, then pour it over ¼ cup chopped chocolate. Stir gently until the chocolate is completely melted and smooth.
- Frost and Decorate: Spread the buttercream frosting evenly over the cooled cake. Drizzle the chocolate ganache over the top and decorate with additional maraschino cherries if desired.
- Storage Tips: Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and bring to room temperature before serving.
Notes
- Ensure cherries are chopped finely and dusted with flour to prevent them from sinking in the batter.
- Use room temperature ingredients for best mixing results.
- Let the cake cool completely before applying frosting to avoid melting.
- Ganache should be poured warm but not hot to prevent melting the frosting.
- Optional: Garnish with whole maraschino cherries for presentation.
- If refrigeration occurs, let cake sit at room temperature 20–30 minutes before serving for optimal texture.
