Chocolate Cake With Cherry Cream Cheese Frosting

Chocolate Cake With Cherry Cream Cheese Frosting from Pinay In Texas Cooking Corner

Ingredients:

For the Cake:

  • 1 3/4 cups cake flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup olive oil
  • 2 tsp vanilla
  • 3 oz. bittersweet chocolate, melted and cooled
  • 3/4 cup boiling water

For the Cherry Cream Cheese Filling/Frosting:

  • 1 cup cherries, pitted and quartered
  • 1 tsp lemon juice
  • 1/2 cup granulated sugar
  • 2 1/2 (8oz.) package cream cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 2-3 cups powdered sugar, sifted

Whipped Cream and Cream Cheese Frosting For Decoration:

  • 4 oz. cream cheese, softened
  • 1 cup white sugar
  • 3/4 cup heavy whipping cream
  • 1 tsp lemon juice

Procedure:

For the cake:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla and melted chocolate; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). 

2. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.

For  Cherry Cream Cheese Filling/Frosting: 

1. In a small saucepan over medium heat, cook cherries with lemon and sugar for about 20 minutes or until cherries are soft. Allow to cool down.

2. Using a mixer on medium speed, cream together cream cheese and butter until smooth. Add cherry compote, saving some for decoration. Beat until well combined.

3. Gradually add sugar. Beat until thick but in spreadable consistency. Use to fill and frost the cake.

For the Whipped Cream and Cream Cheese Frosting:

1. In a small bowl beat whipping cream until stiff peaks form; set aside.

2. In another bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream. Use to decorate the cake.

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