I made these last summer when I went cherry picking at a local park. I thought that dark chocolate and black cherries go along really well together and they really do as the bittersweet of the chocolate suits the sweetness of the cherries. There were so many cherries there but everyone there was picking the big, plump juicy ones, leaving behind the small, cute cherries. So I picked all the small ones promising them they will be eaten.
Since they were so small, I decided to use them to make mini chocolate cherry cakes as big ones would be way too big – who wants giant clumsy cherries on their cute mini cakes?
To be honest, they were sweeter than the bigger ones and were not too over-ripe. They kind of look like stemmed black caviar. To compliment the boldness of the chocolate and cherry flavour, I iced the cake in a light airy vanilla frosting.
Ingredients for the cake
♥ 250g caster sugar
♥ 125g self-raising flour
♥ 2 tsp baking powder
♥ pinch of bicarbonate of soda
♥ 75g cocoa powder
♥ 120 ml corn oil
♥ 2 large eggs
♥ 120 ml milk
♥ 1 cup or a large handful of washed, pitted and halved cherries
1) Pre-heat your beautiful oven to 180 degrees celsius and line two small cake tins (I used two 4.5 inch deep tins but I think you can use anything.
2) Tip your sugar into a large mixing bowl and sift in the dry ingredients.
3) Whisk to combine and make a well in the center of your large bowl.
4) In another bowl crack in your two eggs, add the milk and the oil, whisking well after each addition.
5) Add the wet mixture to the dry mixture and whisk until uniform in consistency.
6) Fold in your juicy cherries with a spatula.
7) Pour batter into your cake tins and bake for around 30 – 55 minutes (bearing in mind this cake takes longer than other cakes to bake as the batter is incredibly light and moist. Try and avoid opening the oven before at least 28 minutes or your cake will sink and you will cry).
Btw: If your cake does sink terribly, don’t cry. You can make chocolate cherry cake balls – yay! You and your friends / family will love them just the same – I mean, who can say no with anything with chocolate and cherries in it?
Ingredients for the airy, flour frosting (I used it to fill and frost two of my cakes)
♥1 and 1/2 cup of milk
♥ 4 and 1/2 tbsp of plain flour
♥ 1 and 1/2 cup of sugar
♥ 1/2 cup to 1 and 1/2 cup of unsalted butter (depending on your taste) softened
♥ 2 Teaspoons of vanilla extract
1) Place the flour and 1/2 cup milk in a deep saucepan and cook over low heat until thickened.
2) Add the rest of the milk with the sugar and whisk over medium heat until boiling. When bubbling vigorously, whisk quickly for one minute so that the flour is cooked.
3) Cool until room temperature like your butter.
4) Using a stand mixer or an electric whisk, beat the butter and the flour custard together until it isn’t curdled and it feels very airy.
5) Mix in the vanilla and you are done!
6) Now you can split your cooled cakes, fill and ice them with this airy buttercream and decorate them however you want to – I used shaved chocolate on one cake and just piped rosettes on the other.