cherry preserves

Topped with a pompadour of airy whipped cream frosting — which tastes comfortingly of hot cocoa — this cake is reminiscent of <a href="https://cooking.nytimes.com/recipes/1020807-black-forest-cake">Black Forest gâteau</a> but with more chocolaty depth. The cake’s dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don’t forget the actual cherries on top; they’ll make you happy.

Chocolate-Cherry Cake

extra-virgin olive oil,

granulated sugar

all-purpose flour

Dutch-processed cocoa powder

baking powder

eggs

180 milliliters whole milk

almond extract

cherry preserves (see Tip)

kosher salt

water

whipping cream

red cherries,

Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.

In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.

Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.

Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.

Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

Homemade cherry preserves are easy to make and one of our favorite ways to use fresh summer cherries. This refrigerator or freezer-stored recipe makes 3 to 3-1/2 cups jam.

Cherry Preserves

cherries

sugar

lemon juice

lemon

Roughly chop or quarter about 80% of the cherries (you don&#039;t have to be exact here), leaving the rest a combination of whole cherries and halves.

In a wide, deep, non-reactive pot or pan, combine cherries, sugar, and lemon juice and zest. Stir and let stand for 15-20 minutes, until the cherries have begun to release their juices.

Place a few saucers or small plates in the freezer; you&#039;ll use them later to test for doneness.

Bring to a boil over medium-high heat, stirring often so the sugars don&#039;t scorch on the bottom of the pan. Continue boiling until the liquids have reduced and started to thicken. To reach the &quot;gel&quot; stage, the sugars need to reach 220-224 degrees F on a candy thermometer. This usually takes me about 30 minutes, but the time can vary by the fruit, your stove, and cookware.

To test for doneness, take the preserves off of the heat and pour a spoonful of the preserves&#039; liquid onto one of the chilled plates. Pop it back in the freezer for a few minutes. Nudge the liquid with your finger. If it wrinkles, the preserves are ready. If it doesn&#039;t continue cooking in 5-minute increments, until the liquid passes the wrinkle test.

Ladle the preserves into clean jars, leaving 1/2-inch at the top of the jar to allow for expansion if freezing. Cool at room temperature and then refrigerate or freeze, tightly covered. Preserves will keep for up to a few weeks in the refrigerator or a few months in the freezer.*

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Cherry Preserves

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