Chocolate Cherry Cake
An 8 inch square chocolate cake topped with cherry preserves and cocoa flavored whipped cream.
Servings 8
Cost 5
Ingredients
- 6 tablespoons unsweetened natural style cocoa powder (35 grams)
- ½ cup hot brewed coffee or hot water (114 grams)
- 1 cup all-purpose flour (130 grams)
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp baking soda
- 1 cup sugar (195 grams)
- ½ cup olive oil (I didn't weigh this)
- ½ cup whole milk (114 grams)
- 1 large egg
- ½ tsp vanilla
- ½ teaspoon almond extract
- ½ cup cherry preserves (use more or less)
Whipped Chocolate Frosting
- 2 tablespoons Dutch process cocoa powder (12 grams)
- 2 tablespoons granulated sugar (24 grams)
- 2 tablespoons boiling water (28 grams)
- 1 cup whipping cream (230 grams)
Instructions
- Preheat oven to 350 F. Grease an 8 inch square baking dish (a metal pan should be fine too).
- In a mixing bowl, whisk together the cocoa powder and the hot coffee. Let cool.
- In another bowl, whisk together flour, salt, baking soda, baking powder and sugar.
- Add the oil, milk, egg and both extracts to the mixing bowl with the cocoa blend and whisk until smooth, then stir in the dry mixture. Beat vigorously by hand for 60 seconds.
- Pour the batter into the pan.
- Bake at 350 for 30 to 35 minutes. (or until done).
Whipped Cream Frosting
- Combine cocoa, sugar and hot water in the bowl of a stand mixer or in a mixing bowl. Stir until smooth. Let cool slightly. Add 1 oz/28 grams of the cold whipped cream to cool it down. Stir. When cool, add all remaining whipping cream and beat with an electric mixer until it's the consistency of whipped cream. Spread or pipe over the cherry topped cake.
- Store in the refrigerator.
