Chocolate Cherry Cake with Mascarpone Frosting
Valentine's Day

Chocolate Cherry Cake

with Mascarpone Frosting

70 MIN
$24.99 8 Servings
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From the Test Kitchen

This rich, double chocolate cake is studded with dried tart cherries, then topped with a mascarpone-labneh frosting and a drizzle of sour cherry sauce for a vibrant finish.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
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Nutrition Label
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fresh
ingredients
Chocolate Cherry Cake with Mascarpone Frosting
Title
  • 1 Pasture-Raised Egg
  • ⅔ cup All-Purpose Flour
  • 1 tsp Baking Powder
  • ¼ cup Dutch Processed Cocoa Powder (Processed With Alkali)
  • ½ cup Dried Tart Cherries
  • 2 oz Semi-Sweet Chocolate Chips
  • ¼ cup Cream
  • 2 Tbsps Sour Cherry Spread
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Labneh Cheese
  • ¼ cup Powdered Sugar
  • ½ cup Sugar
  • 1 Tbsp Light Brown Sugar
  • 2 oz Salted Butter
  • ½ cup Sour Cream
step-by-step
instructions
1 Make the batter

Place an oven rack in the center of the oven, then preheat to 350°F. In a bowl, whisk together the flour, cocoa powder, dried cherries, and baking powder. Place the butter and chocolate chips in a separate, large bowl. Working in 30 second increments, microwave on high until melted (or melt in a small pot on the stove, then transfer to a large bowl). Whisk to combine. To the bowl of melted chocolate and butter, add the granulated sugar, brown sugar, sour cream, egg, and cream (shaking the packet before opening). Whisk to combine. Add the dry ingredients to the bowl of wet ingredients and stir until just combined.

2 Bake the cake

Lightly grease a loaf pan (or line with parchment paper). Transfer the batter to the pan and spread into an even layer. Bake 32 to 35 minutes, rotating the pan halfway through, or until cooked through and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and let cool about 20 minutes, or until room temperature.

3 Finish & serve your dish

Once the cake is cool, in a bowl, combine the mascarpone, labneh, and powdered sugar; whisk thoroughly to combine. In a separate bowl, combine the sour cherry spread and 1 teaspoon of water. Evenly spread the frosting onto the baked cake. Drizzle with the sour cherry sauce. Enjoy!

Tips from Home Chefs

1 Make the batter

Place an oven rack in the center of the oven, then preheat to 350°F. In a bowl, whisk together the flour, cocoa powder, dried cherries, and baking powder. Place the butter and chocolate chips in a separate, large bowl. Working in 30 second increments, microwave on high until melted (or melt in a small pot on the stove, then transfer to a large bowl). Whisk to combine. To the bowl of melted chocolate and butter, add the granulated sugar, brown sugar, sour cream, egg, and cream (shaking the packet before opening). Whisk to combine. Add the dry ingredients to the bowl of wet ingredients and stir until just combined.

2 Bake the cake

Lightly grease a loaf pan (or line with parchment paper). Transfer the batter to the pan and spread into an even layer. Bake 32 to 35 minutes, rotating the pan halfway through, or until cooked through and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and let cool about 20 minutes, or until room temperature.

3 Finish & serve your dish

Once the cake is cool, in a bowl, combine the mascarpone, labneh, and powdered sugar; whisk thoroughly to combine. In a separate bowl, combine the sour cherry spread and 1 teaspoon of water. Evenly spread the frosting onto the baked cake. Drizzle with the sour cherry sauce. Enjoy!

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