If you like cherry cordials, you will really like this fudgy, cherry-filled decadent Cherry Cordial Fudge cake.
You know, sometimes you just want chocolate. I mean, you really, really, really want chocolate. It’s like it’s the only thing you can think about. I had that craving and I bought a box of special dark cocoa just so I could make this cake.
What is a Cherry Cordial
A cherry cordial is a type of candy. It’s they are known as chocolate-covered cherries. Usually, cordials are a milk or dark chocolate-covered maraschino cherry with a liquid filling. Most chocolatiers, including Godiva, make some type of cherry cordial. They often become Valentine’s gifts.
I have always loved cherry cordials. To me, there is nothing tastier than cherries and chocolate. They just seem to compliment each other so well. When I decided to make this cake special, I thought using cherry preserves as the filling would be exactly what I was looking for, and I was right, it was perfect. I used regular cherry preserves, not the famous sour cherries, they just would have soaked into the cake and made a chocolatey mess. I don’t recommend using cherry jelly or cherry spread because you really want those cherries to pop in your mouth.
The base of the cake is my standard, oil-based chocolate cake. You could use this, or the yogurt chocolate cake, or your favorite chocolate cake. You could even use store-bought, unfrosted layers.
The secret to this cake is its velvety frosting, made with melted butter, dark cocoa, and rum flavoring. It really sets off the cherries in the cake. You could use brandy flavoring if you don’t have rum.
The great thing about this frosting is that it is easily doubled, or even tripled. The recipe makes enough to generously cover a standard two-layer cake.
Cherry Cordial Fudge Cake Recipe
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Cherry Cordial Fudge Cake
Equipment
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Ingredients
~~ — Cake — ~~
- 2 cups Sugar
- 1 ¾ cup Flour
- ¾ cup dark cocoa
- 1 ½ teaspoons Baking powder
- 1 ½ teaspoons Baking soda
- 1 teaspoon Espresso powder
- 2 Egg
- 1 teaspoon Salt
- 1 teaspoon Vanilla
- 1 cup Milk
- ½ cup Vegetable oil
- ½ cup Water , boiling
~~ — Frosting — ~~
- 4 oz unsalted butter, 1/2 cup or 1 stick
- ⅔ cup Cocoa
- 1 teaspoon Espresso powder
- 3 cup Powdered sugar
- ⅓ cup Milk
- 1 teaspoon Vanilla
- 1 teaspoon Rum flavoring
~~ — Filling — ~~
- 1 cup Cherry preserves
Instructions
- Mise en place
For the cake:
- Preheat the oven to 350 °F (177 °C). Grease and flour 2 9-inch cake pans, or use Baker''s Joy.
- 2 cups Sugar, 1 3/4 cup Flour, 3/4 cup dark cocoa, 1 1/2 teaspoons Baking powder, 1 1/2 teaspoons Baking soda, 1 teaspoon Espresso powderSift the dry ingredients into a large bowl.
- 2 Egg, 1 teaspoon Salt, 1 teaspoon Vanilla, 1 cup Milk, 1/2 cup Vegetable oil, 1/2 cup WaterAdd the eggs one at a time while mixing on low. Add the remaining ingredients. The batter will be thin. Pour the batter evenly into the two cake pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool on a rack for 10 minutes, then remove from the pan n and continue to cool until completely cooled.
For the frosting:
- Melt the butter and put it in a large bowl.
- 4 oz unsalted butter, 2/3 cup Cocoa, 1 teaspoon Espresso powder, 3 cup Powdered sugar, 1/3 cup Milk, 1 teaspoon Vanilla, 1 teaspoon Rum flavoringAdd the cocoa and espresso powder to the butter and mix. Then, slowly add the powdered sugar and milk alternately. Add the flavoring and mix until it is smooth and creamy. If your frosting is too thick, add more milk. If it is too thin, add more powered sugar.
Assembly:
- 1 cup Cherry preservesPut some wax or paper towels in strips on your plate to catch any excess frosting. Put the first cake on the plate upside down. Put the cherry preserves on top.
- Spread them out to the edges of the cake.
- Add the second layer. Be careful to align the two layers so that they are even and none are overhanging.
- Start frosting by putting some frosting on the top edge of the side of the cake you are working on.
- Spread more frosting across the top, then using an offset spatula, frost the sides of the cake.
- Finally, spread the frosting on the top of the cake and make some swirls so it looks pretty. If you want to do more decorating, feel free.
I loved this cake more than I thought I would. What got me was the cherries. I have always liked chocolate and cherries together. I’ll be making this cake again and again.
I read your content everyday and I must say you have hi quality content here. I am really excited about trying this cherry cordial fudge cake. Thanks for posting this.