Chocolate Cake with Cream & Cherries
A rich, velvety chocolate cake with fluffy whipped cream and fresh cherries, offering a perfect balance of sweetness and tartness. This decadent dessert is moist, tender, and ideal for special occasions.
Ingredients
- 3 cups all-purpose flour
- 1 cup cocoa powder
- 1½ cups sugar
- 3 eggs
- 1½ cups milk
- ¾ cup melted butter
- 2 tbsp baking powder
- 1 tsp vanilla extract
- 2 cups heavy cream for topping
- 1 cup fresh cherries pitted (for garnish)
- 1 tbsp powdered sugar optional, for dusting
Instructions
- Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans or line them with parchment paper.
- Mix wet ingredients: In a large bowl, whisk eggs, sugar, and vanilla extract until smooth and slightly fluffy. Gradually add milk and melted butter, stirring until fully combined.
- Add dry ingredients: Sift flour, cocoa powder, and baking powder into the wet mixture. Fold gently until just incorporated—avoid overmixing.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip the cream: Beat heavy cream until stiff peaks form. Spread generously over the cooled cake layers.
- Garnish: Top with fresh cherries and a light dusting of powdered sugar if desired.
Notes
Use room-temperature eggs and milk for a smoother batter.
Sift dry ingredients to prevent lumps and ensure even mixing.
Do not open the oven door during the first 25 minutes of baking to avoid sinking.
For extra moisture, brush the cooled cake layers with simple syrup before adding cream.
Chill the mixing bowl and beaters before whipping cream for better volume.
Healthier option: Substitute half the flour with whole wheat flour and reduce sugar by ¼ cup.
Sift dry ingredients to prevent lumps and ensure even mixing.
Do not open the oven door during the first 25 minutes of baking to avoid sinking.
For extra moisture, brush the cooled cake layers with simple syrup before adding cream.
Chill the mixing bowl and beaters before whipping cream for better volume.
Healthier option: Substitute half the flour with whole wheat flour and reduce sugar by ¼ cup.