Dark Chocolate Cake Balsamic Cherries

Name: Dark Chocolate Cake Balsamic Cherries
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 1/2 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 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 2 cups fresh cherries, pitted and halved; 1/4 cup balsamic vinegar; 1/4 cup brown sugar; 1 tbsp butter

Highlighted under: Indulgent Baking Ideas

Indulge in a decadent dark chocolate cake topped with sweet and tangy balsamic cherries for a delightful twist.

Created by

Emma

Last updated on 2025-12-24T22:07:27.425Z

This Dark Chocolate Cake with Balsamic Cherries is a perfect dessert for chocolate lovers. The rich chocolate flavor is enhanced by the sweet and tangy balsamic cherries, creating a memorable dessert experience.

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh balsamic cherries
Moist and fluffy cake texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

The Perfect Dessert for Any Occasion

Dark Chocolate Cake Balsamic Cherries is an exquisite dessert that seamlessly combines rich flavors and vibrant textures. Whether it's a birthday, anniversary, or just an excuse to indulge, this cake has you covered. The moist chocolate cake serves as a perfect canvas for the sweet and tangy balsamic cherries, making each bite a delightful experience.

This cake not only pleases the palate but also impresses the eyes. The glossy balsamic cherries create a stunning contrast against the dark chocolate, elevating it from a simple dessert to a show-stopping centerpiece. Guests will be talking about this treat long after the last bite.

Tips for Baking Success

To ensure your Dark Chocolate Cake is as moist and fluffy as possible, be careful not to overmix the batter. Once the wet and dry ingredients are combined, stir until just mixed. Overmixing can result in a dense cake, which is not the goal here.

Another essential tip is to measure your flour correctly. Spoon the flour into your measuring cup and level it off with a knife. Too much flour can lead to a dry texture. Additionally, using room temperature ingredients will help create a beautifully blended batter.

Storing and Serving Suggestions

If you find yourself with leftover cake, storing it is simple! Keep it in an airtight container at room temperature for up to three days. You can also refrigerate it for a longer shelf life, but be sure to bring it back to room temperature before serving to enhance its flavor and texture.

For an elegant presentation, consider serving slices of the cake with a scoop of vanilla ice cream or a dollop of whipped cream. This adds a creamy element that balances the rich chocolate and tangy cherries beautifully. A sprinkle of cocoa powder or chocolate shavings can further enhance the visual appeal.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
1 1/2 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 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Balsamic Cherries

2 cups fresh cherries, pitted and halved
1/4 cup balsamic vinegar
1/4 cup brown sugar
1 tbsp butter

Make sure to gather all the ingredients before you start baking!

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk eggs, milk, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until combined. Finally, stir in boiling water until the batter is smooth.

Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Balsamic Cherries

In a saucepan over medium heat, combine cherries, balsamic vinegar, brown sugar, and butter. Cook for about 10 minutes, stirring occasionally, until the cherries are soft and the sauce is slightly thickened.

Assemble the Cake

Once the cakes are cooled, place one layer on a plate. Spread a layer of balsamic cherry mixture on top. Place the second cake layer on top and drizzle with remaining balsamic cherries. Serve and enjoy!

Enjoy your delicious Dark Chocolate Cake with Balsamic Cherries!

Understanding Balsamic Vinegar

Balsamic vinegar is a key ingredient in the cherry topping, adding a unique depth of flavor. Its sweet and tangy profile complements the cherries beautifully, creating a sauce that elevates the cake. When choosing balsamic vinegar, look for high-quality options that have aged longer, as they tend to have a richer flavor.

In addition to this recipe, balsamic vinegar can be used in various dishes, from salads to marinades. Its versatility makes it a staple in many kitchens, and it can enhance both sweet and savory meals.

Variations and Customizations

While this recipe highlights dark chocolate and balsamic cherries, feel free to get creative! Consider substituting the cherries with other fruits like raspberries or strawberries, which can also pair well with chocolate. You could even infuse the cherries with a splash of bourbon for an adult twist.

For those who prefer a different flavor profile, try using white chocolate instead of dark chocolate for a sweeter cake. Each variation can introduce new dimensions to your dessert, ensuring that each time you make it, it feels like a fresh experience.

Questions About Recipes

→ Can I use frozen cherries instead of fresh?

Yes, you can use frozen cherries, but make sure to thaw and drain them before cooking.

→ How can I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it wrapped in plastic wrap in the fridge.

→ What can I substitute for eggs in this recipe?

You can use flaxseed meal or applesauce as an egg substitute. Use 1/4 cup of applesauce for each egg.