Chocolate Cherry Cake





Ingredients
For the Chocolate Cake Layers
- 9 large eggs, room temp
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 4 Tbsp (1/4 cup) unsalted butter, melted and cooled to room temp
- 1/2 tsp vanilla extract
For the Cherry Syrup
- 4 cups fresh or frozen cherries, pitted and coarsely chopped
- 1/3 cup kirsch (a cherry liqueur from the liquor store)
- 1 Tbsp granulated sugar
- 1/4 cup water
For the Chocolate Frosting
- 3 sticks (3/4 lb) unsalted butter, softened at room temp and cut into pieces
- 8 oz cream cheese, softened at room temp and cut into pieces
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp sea salt
- 1 1/2 tsp real vanilla extract
Instructions
- 1
Preheat Oven to 350˚F. Line bottoms of two 9″ round pans with parchment paper (don't grease sides). Chop cherries and combine with 1/3 cup kirsch - marinate at room temp while while making the cake.
- 2
Beat 9 large eggs in the bowl of a stand mixer with whisk attachment for 1 min on high speed. With mixer on, gradually add 1 cup sugar and continue beating on high a full 8 min. It will be thick and fluffy.
- 3
Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into egg batter, folding with a spatula between each addition. Fold just until no streaks of flour remain, scraping from the bottom to get any hidden pockets of flour; do not over-mix or you will deflate the batter.
- 4
Gently fold in 1/2 tsp vanilla and 4 Tbsp room temp melted butter, folding as you add butter in a slow stream and scraping the bowl to make sure butter isn't pooling at the bottom. Fold just until incorporated - don't overmix! Divide batter equally between two prepared cake pans and bake right away at 350˚F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean.
20 min - 5
Let cake cool 10 minutes then run a thin spatula around the edges to loosen, transfer to a wire rack, remove parchment backing and cool to room temperature.
- 6
Beat together 3 sticks softened butter and 8 oz softened cream cheese until smooth and fluffy on med/high speed (2 min).
- 7
Whisk together 3 cups powdered sugar, 1/2 cup cocoa and 1/2 tsp salt then sift them into your frosting. Beat on medium/low speed until incorporated.
- 8
Add 1 1/2 tsp vanilla, increase speed to med/high and beat until fluffy and smooth and sugar is well incorporated (4 min).
- 9
Drain cherries and keeping both syrup and cherries. Into remaining syrup, add 1 Tbsp sugar and 1/4 cup water, stir until dissolved and set aside.
- 10
Slice 1 cake layer in half and set aside.
- 11
Into a large mixing bowl, tear the second un-cut cake layer into large crumbs. Add 1/3 of chocolate frosting and drained cherries. Stir just until combined and cherries are evenly distributed.
- 12
Place a sliced cake layer cut-side-up onto a cake platter and brush with 1/3 of your syrup then add a thin layer of chocolate frosting. Top with the crumbled cake mixture and even it out with clean hands into the shape of a cake layer. Brush the top lightly with 1/3 syrup.
- 13
Spread a thin layer of frosting on the cut side of your second cake half. Place frosted-side-down onto your cake and brush with remaining syrup. Spread remaining frosting evenly over top and sides.

