Chocolate Cherry Cake

Rich cocoa layers and bursts of ripe cherry come together in this decadent chocolate cherry cake. Moist, tender crumb is enhanced with Cherry EVOO for subtle fruit depth, while Cara Cara Cherry Balsamic adds a bright, tangy-sweet finish that lifts the chocolate’s intensity. Finished with a light sprinkle of flaky sea salt, each bite balances deep chocolate, luscious cherry, and a nuanced touch of citrus for an indulgent yet refined dessert.

Ingredients:

1 Box Chocolate Cake Mix (enough for two 9” round pans)

Vanilla Maple OR Cherry Infused EVOO, according to the box directions

4 oz 60% Cacao Chocolate

1 ½ cups Unsalted Butter, softened but still firm

3 cups Powdered Sugar

2 Tbsp Cara Cara Cherry White Barrel Aged Balsamic, plus more for drizzling

2 Tbsp Cherry Juice, optional 

¼  tsp Vanilla Bean Infused Sea Salt

Cherries, for decorating

Instructions

1. Make the cake according to the box directions, substituting the oil with Vanilla Maple or Cherry Infused EVOO. Bake in two 9” round pans and let cool completely.

2. Melt the chocolate using a double boiler, or place in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring between each, until smooth. Let the chocolate cool to room temperature.

3. Meanwhile, in a large mixing bowl, beat the butter until smooth. Add 1 cup of powdered sugar at a time, mixing well after each addition until all 3 cups are incorporated.

4. Add the cooled melted chocolate, 2 Tbsp balsamic, 2 Tbsp cherry juice (or use 2 Tbsp more balsamic if not using cherry juice), and sea salt. Mix until frosting is light and fluffy.

5. Once cakes are cool, trim the tops with a serrated knife to create a flat surface. Place the first layer on a cake stand or cake turntable, drizzle generously with balsamic vinegar, and spread about ⅓ of the frosting evenly over the top.

6. Place the second cake layer on top, then frost the entire cake with the remaining frosting. Decorate the top with cherries if desired and enjoy!