Dark Sweet Cherry-Chocolate Cake with Sour Cream Topping

Dark Sweet Cherry-Chocolate Cake with Sour Cream Topping

Recipe by Abigail Chipley

Ingredients

For the cake
  • 1 can (14.5 ounces) Oregon Fruit Dark Sweet Cherries in 100% Cherry Juice
  • 1 cup Granulated Sugar
  • 1½ teaspoons Cornstarch
  • ½ teaspoon Finely Grated Orange Zest
  • ¾ cup All-Purpose Flour
  • ½ cup Cocoa Powder
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Coarse Salt
  • ¾ cup (1½) sticks Unsalted Butter, room temperature
  • 2 Large Eggs, room temperature
  • ¼ cup Sour Cream
For the topping

Instructions

To make the Cherry Sauce (This can be done in advance):
  1. Measure 1 cup sugar, then remove 1 tablespoon and transfer to a small saucepan. Set remaining sugar aside for the cake.
  2. Pour one tablespoon of cherry juice from the can into a small bowl; whisk in cornstarch and set aside.
  3. Then pour the remaining juice from the can into a small saucepan, holding back the cherries. Transfer the cherries to a cutting board and halve or quarter if large. Add cherries to the saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, until cherries have begun to break down and sauce has reduced slightly. Stir in cornstarch and juice mixture and boil until sauce thickens, about 1 minute. Stir in orange zest and let cool to room temperature.
For the cake:
  1. Preheat the oven to 350 degrees. Butter an 8-inch round cake pan. Line the bottom with a circle of parchment paper; then butter parchment and coat lightly with flour, tapping to remove the excess.
  2. Sift flour, cocoa powder, ginger, and baking soda into a large bowl; whisk in salt.
  3. With an electric mixer, beat butter and reserved sugar (1 cup minus 1 tablespoon) on high speed until fluffy, about 2 minutes. Add eggs, one and a time, beating to combine after each and scraping down the bowl if necessary. Mix in the sour cream. With mixer on low, add the flour mixture in two parts. Fold in ½ of the cooled cherry sauce; reserve the remaining sauce for the topping.
  4. Pour batter into the prepared pan; smooth the top. Bake until a toothpick or wooden skewer inserted in the center comes out clean, 35-40 minutes. Transfer to a wire rack and let cool 10 minutes. Invert cake onto a wire rack to cool completely. Transfer cake to a serving platter.
For the topping:
  1. Beat heavy cream until soft peaks form; gradually sprinkle in sugar and beat until stiff peaks form. Fold in sour cream.
  2. Scrape cream onto cake and smooth with a spatula, leaving a 1-inch border. Top with reserved cherry sauce before slicing and serving.

Servings

6-8 slices

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