Sunshine and Sea Salt » A Healthy Foodie Blog

Cherry Chocolate Cake with Chocolate Cream Cheese Buttercream

This cake is so decadent, a little goes a long way with beyond satisfactory results. After our first indulgence of one thinly sliced piece each, we saved the rest to be devoured the next morning with vanilla cashew ice-cream. It was even better straight from the fridge with a firm fudge-like texture along with that thick creamy whipped icing, it was an adventure to be savored.

The flavors of deep chocolate with bits of tart cherries bursting with each bite, coupled with a taste of sweet chocolatey cream cheese + a hint of honey goat cheese and that equally cool vanilla ice-cream…the experience will transport you to a different place. A momentary heaven that will satisfy your deepest chocolatey dreams. I’m not even joking. Which is why I’ll head straight into the details of baking this cake today, so you don’t have to delay another chocolate craving second. You’re welcome. 

For the Cake You’ll Need: 

  1. 2 cups GF all purpose flour (I mostly always use the all purpose mix found here on the blog)
  2. 3/4 C cacao powder (nutiva is great) 
  3. 2 C coconut sugar
  4. 2 tsp baking powder
  5. 1 tsp baking soda 
  6. 1 tsp fine sea salt ( we like the Real Salt brand) 
  7. 1.5 C strong brewed coffee (we love Chameleon’s Cold Brew-any flavor will work) 
  8. 2 pasture raised eggs 
  9. 1/2 C Avocado Oil
  10. 2 TB pure vanilla extract
  11. 1-2 C chopped cherries (fresh and pitted) 

Whisk your dry ingredients together: flour, cacao, sugar, baking powder, baking soda and salt. Set aside. In a stand mixer with flat beater attachment add coffee, eggs, oil and vanilla. Beat to combine. Leaving mixer on medium low speed, gradually add the dry ingredients until incorporated. Scrape sides as necessary.  Gently fold the chopped cherries into batter. Pour into two greased 9″ cake rounds and spread cake mixture evenly with rubber spatula. Bake in preheated 350 degree oven for about 30 minutes or until set and slightly pulling away from sides. Allow to cool slightly before transferring to cooling wrack. Allow to cool completely before icing. 

For the Icing You’ll Need: 

  1. 1 8 oz package organic cream cheese
  2. 1/4 C pasture raised butter
  3. 1/4 C honey goat cheese (just regular goat cheese mixed with about 2 TB unfiltered honey by hand) 
  4. 1/4 C cacao powder
  5. About 2 C organic powdered sugar

In a stand mixer with flat beater attachment, add cream cheese, butter and goat cheese. Beat until smooth. Add cacao in gradually, then  powdered sugar. You want to add the powders gradually so you don’t make a dusty mess, and so you can eye the consistency of your icing. Once it’s thick enough, you may taste to see where you are and if you need to go any further. Add icing to a piping bag fitted with a decorating tip of your choice. In the picture here,  I used a giant pastry star tip. Add icing in between cake layers before stacking. Then finish the outside however you want; have fun with it. Serve this as is or refrigerate until ready and serve with vanilla ice cream. We used the dairy free cashew ice cream in Very Vanilla, by SO Delicious. It really was delicious. 

Cherry Chocolate Cake with Chocolate Cream Cheese Buttercream
A chocolate dream for an indulgent summer.
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For the cake
  1. 2 C AP GF Flour
  2. 3/4 C Cacao Powder
  3. 2 C coconut sugar
  4. 2 tsp baking powder
  5. 1 tsp baking soda
  6. 1 tsp fine sea salt
  7. 1.5 C cold brew coffee
  8. 2 pasture raised eggs
  9. 1/2 C avocado oil
  10. 2 TB pure vanilla extract
  11. 1-2 C chopped fresh and pitted cherries
For the icing
  1. 8 oz cream cheese
  2. 1/4 C butter
  3. 1/4 C honey goat cheese
  4. 1/4 C cacao powder
  5. about 2 C powdered sugar
Instructions
  1. Preheat oven to 350F. Whisk flour, cacao, sugar, baking powder, baking soda and sea salt in a large mixing bowl and set aside. In a stand mixer fitted with flat beater attachment add coffee, eggs, oil and vanilla. Beat until smooth. Gradually add the dry mix until incorporated. Fold in the cherries. Divide mixture into two greased cake pans. Smooth evenly with rubber spatula and bake for about 30 minutes or until set. Let cool completely before icing.
For the icing
  1. Add cream cheese, butter and goat cheese to stand mixer. Beat until smooth. Add cacao slowly, then powdered sugar until desired consistency. Ice cake as desired and serve.
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