Best 7 Bittersweet Chocolate Cake With Dried Cherries Recipes

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Indulge in the symphony of flavors with our bittersweet chocolate cake, a delightful treat that tantalizes your taste buds. This culinary masterpiece is a harmonious blend of rich chocolate and sweet dried cherries, perfectly balanced to create an unforgettable taste experience. Immerse yourself in the decadent moistness of the chocolate cake, as the bittersweet notes dance on your palate, complemented by the bursts of sweetness from the plump, juicy cherries. Dive into the heart of this chocolatey delight and discover a world of flavors that will leave you craving more. This article presents a collection of recipes that cater to every chocolate lover's desire. From the classic bittersweet chocolate cake with dried cherries to a rich chocolate mousse and a sinfully indulgent chocolate ganache, these recipes are sure to satisfy your sweet tooth. Each recipe is carefully crafted to ensure the perfect balance of flavors and textures, resulting in desserts that are both visually stunning and irresistibly delicious. So, embark on a culinary journey as we explore the realm of chocolate decadence, one recipe at a time.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CHERRY CAKE (DAIRY-FREE)



Chocolate Cherry Cake (dairy-free) image

To make a bigger batch, multiply the recipe by 1.5 and use a 13x9-inch pan. You may need to bake the cake a few minutes longer.

Provided by Shiran

Number Of Ingredients 12

1 cup (240 ml) hot water
1/3 cup (30 g/1 oz) cocoa powder
1 cup (140 g/5 oz) all-purpose flour, sifted
1 cup (200 g/7 oz) granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup vegetable/canola oil
1 teaspoon pure vanilla extract
1 1/2 cups (230 g/8 oz) fresh cherries, pitted and halved (for other options, read above post)
2 teaspoons all-purpose flour
1/2 cup chocolate chips or chunks

Steps:

  • Preheat oven to 350F/180C and grease an 8x8-inch pan.
  • In a small bowl, whisk together hot water and cocoa powder until smooth. Set aside to let cool slightly until warm.
  • In a large bowl, mix together flour, sugar, baking powder, and salt.
  • In another medium bowl, mix together eggs, oil, vanilla extract, and water-cocoa mixture. Add egg mixture into flour mixture and mix with a rubber spatula just until combined. Do not overmix-the less you mix, the lighter the cake will be.
  • In a small bowl toss cherries with 2 teaspoons flour in order to prevent cherries from sinking during baking. Add cherries and chocolate chips to cake batter and fold just until combined.
  • Scrape batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean (repeat testing if your toothpick runs into a cherry). Allow cake to cool completely on a wire rack.
  • Dust the top with powdered sugar or top with chocolate ganache. Serve at room temperature.
  • Cake can be kept in the refrigerator for up to 4 days.

CHOCOLATE CAKE WITH DRIED CHERRIES



Chocolate Cake With Dried Cherries image

Provided by Florence Fabricant

Categories     dessert

Time 1h5m

Yield 8 to 12 servings

Number Of Ingredients 10

1 1/2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1 cup pitted dried cherries
2 tablespoons cherry-flavored liqueur
8 tablespoons sweet butter, at room temperature
1 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees. Butter and flour a nine-inch tube pan.
  • Sift together the flour, cocoa and baking soda and set aside. Place the cherries in a dish, stir in the cherry liqueur and set aside.
  • Cream the butter and sugar together until fluffy. Add the eggs one at a time, beating until smooth. Stir in the flour mixture alternately with the buttermilk, mixing only enough to combine the ingredients.
  • Add the almond extract to the cherry mixture, then fold this mixture into the batter.
  • Spread the batter into the pan and bake for 45 minutes. Cool for 20 minutes in the pan, then remove from the pan and continue to cool on a rack.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 190 milligrams, Sugar 33 grams, TransFat 0 grams

BITTERSWEET CHOCOLATE CAKE



Bittersweet Chocolate Cake image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

15 tablespoons unsalted butter, plus extra to grease the pan
7 ounces bittersweet chocolate, such as Lindt, broken
1 cup sugar
4 extra-large eggs, lightly beaten
1/2 teaspoon instant coffee granules, such as Nescafé
1/2 teaspoon kosher salt
1/4 cup all-purpose flour, plus extra for the pan
Sweetened whipped cream, vanilla ice cream, or crème fraîche, for serving

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
  • Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
  • First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
  • Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

BITTERSWEET CHOCOLATE CAKE WITH DRIED CHERRIES



Bittersweet Chocolate Cake with Dried Cherries image

Categories     Cake     Liqueur     Chocolate     Fruit     Dessert     Bake     Valentine's Day     Dried Fruit     Cherry     Chambord     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, diced
1 cup dried tart cherries (about 5 ounces), coarsely chopped
1/2 cup framboise eau-de-vie (clear raspberry brandy)*
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 large eggs
2/3 cup all purpose flour
Powdered sugar

Steps:

  • Position rack in center of oven; preheat to 350°F. Line bottom of 9-inch round cake pan with 2-inch-high sides with parchment paper. Generously butter and flour sides of pan and parchment. Stir chocolate and butter in large bowl set over saucepan of simmering water until melted and smooth. Turn off heat. Let chocolate stand over water. Mix cherries and framboise in medium saucepan. Bring to simmer over medium heat. Reduce heat to low; simmer until all liquid is absorbed, stirring often, about 9 minutes. Set aside.
  • Remove bowl with melted chocolate from over water. Whisk in sugar, vanilla and salt, then eggs 1 at a time. Add flour in 2 additions, blending well after each. Fold in cherries. Pour batter into pan.
  • Bake cake until tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack. Cut around pan sides to loosen cake. Turn out cake onto plate; peel off parchment paper. (Can be prepared 2 days ahead. Store airtight at room temperature.) Sift powdered sugar generously over cake.
  • *Sold at some liquor stores and specialty foods stores. If unavailable, substitute raspberry liqueur.

CHOCOLATE COVERED DRIED CHERRIES



Chocolate Covered Dried Cherries image

Provided by Food Network

Time 20m

Yield 2 cups chocolate covered cherr

Number Of Ingredients 2

2 cups dried cherries
16 ounces bittersweet chocolate, tempered

Steps:

  • Place the dried cherries in a coating pan attached to a stand mixer. Spin at low speed. Using a ladle, add the chocolate to the spinning cherries. Add one ladleful at a time until the cherries are coated to the desired thickness. (Use a 50/50 ratio (50 percent chocolate, 50 percent weight of the cherries.) If a thicker coat is desired, use more chocolate and vice versa.
  • How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

NO-BAKE CHOCOLATE BISCUIT CAKE WITH DRIED CHERRIES



No-Bake Chocolate Biscuit Cake with Dried Cherries image

Categories     Cake     Chocolate     Fruit     Dessert     Cherry     Walnut     Summer     Bon Appétit

Yield Serves 12

Number Of Ingredients 8

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup whipping cream
2 tablespoons Lyle's Golden Syrup or mild-flavored (light) molasses
17.5-ounce package Le Petit Beurre lightly toasted butter biscuits, coarsely chopped
1 cup chopped walnuts
1/3 cup raisins
1/3 cup dried tart cherries

Steps:

  • Line 9 x 5 x 2-inch metal loaf pan with plastic wrap. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Mix in cream and golden syrup. Remove from heat. Stir in remaining ingredients. Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.)
  • Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.

DRIED CHERRY CAKE



Dried Cherry Cake image

Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.

Provided by Judy Taubert

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 13

½ cup chopped dried cherries
½ cup hot water
½ teaspoon almond extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup white sugar
1 (8 ounce) container vanilla yogurt
½ cup vegetable oil
1 egg
1 egg white
¼ cup chopped pecans
1 tablespoon white sugar

Steps:

  • Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
  • In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.
  • Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.

Nutrition Facts : Calories 266.4 calories, Carbohydrate 37.2 g, Cholesterol 16.4 mg, Fat 11.6 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 154.1 mg, Sugar 23.3 g

Tips:

  • Use high-quality bittersweet chocolate with a cocoa content of at least 70% for the richest flavor.
  • If you don't have dried cherries, you can substitute another dried fruit, such as raisins, cranberries, or apricots.
  • To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • For a more intense chocolate flavor, you can add a tablespoon of instant coffee powder to the batter.

Conclusion:

This bittersweet chocolate cake with dried cherries is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich chocolate flavor and chewy dried cherries, this cake is sure to be a hit with everyone who tries it.

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