chef buck here and today we're going to
bake up a very simple delicious
chocolate cake with a kick this cake is
delicious plain-jane right out of the
oven you don't have to do anything with
it
and you can even enjoy it but we're
actually going to transfer form this one
into a chocolate cherry cake with a very
simple cherry topping but come down here
camera girl and let's get our dry
ingredients together I got a little bit
of flour a little bit of sugar a little
bit of cocoa powder some cinnamon a
little bit of baking soda and then this
is the other kicker right here this is a
little chili pepper cayenne pepper
whatever kind of hot pepper you want but
just a little spicy spice to give that
cake some mmm so that's all our dry
ingredients then we're just gonna give
them a quick stir get him incorporated
and then we're gonna add in our wet
ingredients so I got some water that
I've had chilling in the fridge cuz you
want to use cold water so I'll toss that
in here I'm going to throw me in a
little vanilla and if you go a little
bit over on vanilla that's good that's
good
some oil OOP and then I'm gonna add in a
little distilled vinegar just some white
vinegar it sounds a little weird but
this is gonna interact with the baking
soda and cause some sciency stuff to go
on so now that we've got all our wet
ingredients in here we're just going to
stir this around and incorporate the wet
with the dry and you don't have to be
too enthusiastic with the mixology right
here you know all we want to do is just
stir it enough so that everything's wet
so once you get it stirred around you
don't see any more dry then it's all set
now we're gonna take a cake pan let's
see I'm gonna put a little bit of oil in
here just to get the sides of my pan
coated well so that my cake doesn't
stick and I got a little bit here on the
bottom of the pan too but just for
insurance purposes I'm going to throw a
little bit of parchment paper on the
bottom and that's optional you know you
could just grease it up with just the
oil if you wanted and a little
sprinkling of flour or we're gonna dump
our batter
to our pan and get every last little
drippy drop out of there and there's no
egg in this batter so if you want to you
can go like this I mean even if there
was egg in there I'd have done that
anyway so we'll go ahead and give it a
little pat pat pat level it up so now
we're just going to slide it in the up
and I got my oven preheated at 350
degrees and I'm just going to slide it
in here on the center rack boom we're
gonna let it bake away for about a
half-hour and while that's going on
we'll go ahead and work on our topping
so I got a little soft pan right here
and I'm just gonna add some water just a
dinky doo amount of water some lemon
juice and then I got a little cornstarch
for a thickener just a wee little bit of
sugar is this optional I mean Sherry's
have a lot of sweet in them already but
the sugar will help to make a syrup so
we'll get this mixed up get our
cornstarch dissolved in this liquid and
we're doing all of this off the heat and
now I'm gonna put it on my burner so on
medium heat I'm just gonna stir this
constantly until it heats up and begins
to thicken and it's not going to take
very long because we have so little in
this saucepan so I've been stirring for
a few minutes here and you can see as
I'm Stern see those streaks getting left
so it's beginning to thicken up so now
I'll go ahead and toss my cherries in
here so I'm just gonna stir these
cherries around get them well
incorporated with this syrup and then
we're just gonna leave it on medium heat
let it bubble away for about 10 minutes
you know give it an occasional stir so
we'll just check about here in a little
bit so this has been going for about 10
minutes and I've been stirring
occasionally and you could see it's
starting to bubble all over right here
so I'm gonna go ahead and turn the heat
off and to get it over here and let it
start to cool down but look how thick
that is when you see those cans of
topping on the baking aisle like the
blueberry and strawberry toppings you
know in those cans well you know it's
super easy to make at home that's all
you have to do and it isn't going to
yes sweet and cloying as those canned
sauces so we'll just leave this alone
let it cool down and it'll thicken up
let me check over here boom boom so we
have got nine minutes left on our cake
so that's how quick you can cook this
sauce up we'll come back in about ten
minutes and check on our cake alright I
saw a half hours up get it out of here
give it a gander I'm gonna put it on a
wire rack here so I'm gonna take a
toothpick put it in the center there
OOP doesn't come out with any glue on it
so it looks like it's done but we're
gonna leave it alone I'm gonna pretend
it's not here because if I try to get
this out right now it's gonna be bad
news so we're gonna wait till the pans a
little easier to handle give it time to
cool down then we'll pop it out of this
panel
fingers crossed look at my cherry sauce
that's looking fantabulous and my cake
let's see it's been about a half hour
the pan still warm but I can handle it
so let's go ahead and see if we can get
our cake out of here take a butter knife
kind of runner to run the edges well
we're running around and free it and I
got some parchment paper under here as
well now I'm gonna go ahead take my
cooling rack boom boom boom and then
we're just gonna flip it over whoops
I'll give it a little pat we'll just
pull our lid off of here and look
SuperDuper
this looks pretty good
but we're gonna leave it alone for a
little bit longer and let it cool down
completely and then we'll throw our
cherry topping on here so it's been a
weed a little bit longer and it is
completely cooled down it's not warm at
all so I'm gonna go ahead and transfer
it onto a plate and as you can see it's
a very sturdy cake and it's so moist
SuperDuper moist so there's a slight mo
on this side but not too much but I'm
gonna go ahead and put the flat side up
since I'm gonna put a fruit topping on
there having a flat surface will keep my
topping flatter now this cake is so
moist
I mean it's delicious just like this
here if you wanted to you could just
take some powdered sugar and give it a
little sprinkle over top you know just
put a dollop of cream on there you could
serve it like that last month was my
35th birthday which was very depressing
you know just the idea to know that I'm
creeping closer and closer to my 40s I
don't know how I'm gonna handle that but
a camera girl asked me what I wanted for
my birthday and I told her I wanted a
doughnut so she she made me this cake
but she made it in a bundt pan and then
put some about powdered sugar on it so
it looked like a giant donut and it was
delicious
it's so moist you can eat it just like
this and enjoy it but since you know
we're in the mood for a chocolate cherry
cake we're gonna go ahead and take our
cherry topping and just throw it on our
cake here and you don't have to use like
a fruit topping like this on your cake
if you want it to bake just a frosting
you know just a regular cake icing and
put on here you can I'm not even gonna
take it all the way to the edge I'm just
gonna take it sort of kind of to the
edge so that with that powdered sugar
it looks extra fancy-pants needs a
little blue in the middle I think so I'm
gonna take a little bit of camera girls
creme fraiche let me see if I can
maneuver one of my cherries right on top
I mean this looks like a Picasso
you know if the nose was a little
crooked err forget eat this camera girl
forget it we're hanging this on the wall
alrighty there you have it
SuperDuper beautiful chocolate cherry
cake and this didn't take very long at
all to make you know most of the time we
spent was just kind of twiddling our
thumbs waiting for parts of it to cool
down okay I'm gonna go ahead and cut
camera girl a little slice here put a
little dollop of creme fraiche on there
she's got her quarantine here going on
there looking very uh quarantined boom
how's it working out all righty you're
overselling it let's draw it let's drain
it in a little bit no that's that's your
true your true impression yes but that's
it
you know that's all there is to this
chocolate cherry cake recipe you know if
you want to print this recipe go
over to MyFoodChannel.com we'll have
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fraiche you know I'll have it over on
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