Mon Chéri Cake

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Delicious Mon Chéri Cake with chocolate and cherry filling on a white plate
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My Darling Cake

Introduction

My Darling Cake is a delightful dessert that combines rich chocolate flavor with the sweetness of cherries. This cake is perfect for any occasion, whether it’s a birthday party, a family gathering, or just a sweet treat for yourself. Its moist layers, luscious cherry filling, and smooth chocolate ganache make it irresistible.

Why Make This Recipe

If you love chocolate and cherries, this cake is a must-try! It’s simple to make, yet it looks impressive and tastes fantastic. The combination of flavors creates a beautiful balance that will wow your family and friends. Plus, making a beautiful cake at home is always rewarding and fun!

How to Make My Darling Cake

Ingredients:

  • 1¾ cups (220g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 cups (400g) granulated sugar
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • ½ cup (120ml) cherry liqueur (e.g., Kirsch) or cherry juice
  • 1 cup (240ml) boiling water
  • 2 cups (300g) fresh or frozen cherries (pitted)
  • ½ cup (100g) granulated sugar (for filling)
  • 2 tbsp cornstarch
  • ¼ cup (60ml) cherry liqueur or water (for filling)
  • 1 tsp vanilla extract (for filling)
  • 1 cup (240ml) heavy cream
  • 8 oz (225g) dark chocolate, finely chopped
  • Fresh cherries (optional garnish)
  • Chocolate shavings (optional garnish)
  • Edible gold dust or flakes (optional garnish)

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23cm) round cake pans.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the sugar, eggs, buttermilk, oil, and vanilla extract. Stir in the cherry liqueur or juice.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Stir in the boiling water last (the batter will be thin).
  5. Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
  6. In a saucepan, combine the cherries, sugar, and cornstarch. Add the cherry liqueur or water. Cook over medium heat, stirring constantly, until thickened and glossy. Remove from heat and stir in vanilla extract. Let cool completely.
  7. Heat heavy cream in a saucepan until simmering (do not boil). Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2-3 minutes, then stir until smooth. Let cool slightly until thickened to spreadable consistency.
  8. Place one cake layer on a serving plate. Spread a layer of cherry filling on top. Add the second layer and pour chocolate ganache over it, letting it drip down the sides. Smooth with a spatula if needed.
  9. Garnish with fresh cherries, chocolate shavings, and edible gold dust. Let the cake set for 30 minutes before slicing and serving.

How to Serve My Darling Cake

You can serve My Darling Cake at room temperature or slightly chilled. It pairs well with coffee or tea. For an extra touch, you can serve it with whipped cream or additional fresh cherries on the side.

How to Store My Darling Cake

To store the cake, keep it in an airtight container at room temperature for up to 3 days. If you need to store it for a longer time, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving.

Tips to Make My Darling Cake

  • Make sure your ingredients are at room temperature for better mixing.
  • Don’t overmix the batter; just mix until the ingredients are combined.
  • You can use frozen cherries if fresh ones are not available.
  • Allow the cake to cool completely before assembling it to prevent melting the ganache.

Variation

For a different twist, you can use raspberries instead of cherries or add a layer of cream cheese frosting between the cake layers for a richer flavor.

FAQs

1. Can I make My Darling Cake ahead of time?
Yes! You can bake the cake layers in advance and store them in the fridge or freeze them until you’re ready to assemble.

2. Can I use a different type of alcohol?
Yes! If you prefer, you can swap the cherry liqueur for another fruit liqueur or simply use fruit juice for a non-alcoholic version.

3. Is it okay to leave the cake out, or should it be refrigerated?
The cake can be kept at room temperature for a few days. If you live in a warm climate, it’s best to refrigerate it to keep it fresh.

Print
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My Darling Cake

  • Author: krmibk110
  • Total Time: 65 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful dessert that combines rich chocolate flavor with sweet cherries, perfect for any occasion.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 cups (400g) granulated sugar
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • ½ cup (120ml) cherry liqueur (e.g., Kirsch) or cherry juice
  • 1 cup (240ml) boiling water
  • 2 cups (300g) fresh or frozen cherries (pitted)
  • ½ cup (100g) granulated sugar (for filling)
  • 2 tbsp cornstarch
  • ¼ cup (60ml) cherry liqueur or water (for filling)
  • 1 tsp vanilla extract (for filling)
  • 1 cup (240ml) heavy cream
  • 8 oz (225g) dark chocolate, finely chopped
  • Fresh cherries (optional garnish)
  • Chocolate shavings (optional garnish)
  • Edible gold dust or flakes (optional garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23cm) round cake pans.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the sugar, eggs, buttermilk, oil, and vanilla extract. Stir in the cherry liqueur or juice.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Stir in the boiling water last (the batter will be thin).
  5. Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
  6. In a saucepan, combine the cherries, sugar, and cornstarch. Add the cherry liqueur or water. Cook over medium heat, stirring constantly, until thickened and glossy. Remove from heat and stir in vanilla extract. Let cool completely.
  7. Heat heavy cream in a saucepan until simmering (do not boil). Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2-3 minutes, then stir until smooth. Let cool slightly until thickened to spreadable consistency.
  8. Place one cake layer on a serving plate. Spread a layer of cherry filling on top. Add the second layer and pour chocolate ganache over it, letting it drip down the sides. Smooth with a spatula if needed.
  9. Garnish with fresh cherries, chocolate shavings, and edible gold dust. Let the cake set for 30 minutes before slicing and serving.

Notes

Make sure your ingredients are at room temperature for better mixing. You can use frozen cherries if fresh ones are not available. Allow the cake to cool completely before assembling it to prevent melting the ganache.

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 40g
  • Sodium: 320mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 80mg

Keywords: chocolate cake, cherry cake, dessert, birthday cake, celebration cake

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