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Chocolate Cake with Cherry Buttercream | Bakes and Blunders
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Chocolate & Cherry Cake

Moist, soft chocolate cake with cherry syrup and cherry frosting make one tasty mini dessert.
Course Dessert
Cuisine American
Keyword Birthday, Cake, Cherry, Chocolate, Frosting, Mini
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 10 Slices
Calories 451kcal
Author Colleen

Ingredients

Chocolate Cake

  • 1 cup all- purpose flour 4.5 oz
  • 1/2 cup cake flour 2 oz
  • 1 cup sugar 7 oz
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsps cocoa powder .5 oz
  • 1 cup hot black coffee
  • 1 tsp white vinegar
  • 1 tsp vanilla
  • 5 Tbsps canola oil 2 oz
  • Cherry syrup for brushing

Cherry Easy Buttercream

  • 2 oz pasteurized egg whites
  • 10 oz powdered sugar sifted
  • 8 oz unsalted butter room temperature
  • 2- 4 Tbsps cherry syrup
  • 1/4 tsp vanilla
  • Pinch of salt
  • Pink food gel
  • Cherries for filling

Instructions

Chocolate Cake

  • Preheat oven to 350℉. Spray two 6 inch cake pans with Baker's Joy and line with parchment paper. Set aside.
  • Sift flours, sugar, baking soda, and salt into a medium or large bowl. Set aside.
  • Sift cocoa powder into a medium bowl and add hot coffee. Stir until combined. Add vinegar, vanilla, and oil and stir again until combined.
  • Pour the chocolate mixture into the bowl of dry ingredients. Gently stir until combined.
  • Divide the batter equally between the two cake pans. Bake for 30- 35 minutes, or until the tops spring back when touched.
  • Cool in the pan for 10 minutes before removing to a cooling rack. Allow cakes to cool completely before frosting.

Cherry Easy Buttercream

  • Place the pasteurized egg whites and powdered sugar in the bowl of your stand mixer fitted with a balloon whisk. Whip on high for 5 minutes.
  • Turn the speed down to medium and add the butter one tablespoon at a time. Then bump the speed back up to medium- high and whip for 8 minutes.
  • Add the cherry syrup, vanilla, salt, and food gel and beat until combined. Scrape the bowl down and beat again.

Assemble

  • Level your cake layers and place one on a cake board with a smear of frosting. Add a layer of frosting and top with cherries.
  • Add the next cake layer and cover the whole cake in a thin layer of frosting. Place the cake in the fridge and chill until firm.
  • Add a final layer of frosting and smooth. Apply your edible sugar sheet and top with any decorations. Enjoy!

Notes

  • I used cherries and syrup from a jar of cherries that I got at Trader Joe's.  Cherry pie filling might work, but I don't know.