If you love chocolate-covered cherries, this festive layer cake is just for you. With tart cherry juice in the batter and freeze-dried cherries in the whipped cream frosting, it's a bright and fruity twist on an otherwise classic chocolate cake. The flavor of the cake itself depends on rich, full-flavored cocoa powder, whether natural or Dutch-process. I recommend either Valrhona or Cacao Barry Extra Brute, both of which have twice the cocoa butter of the most popular supermarket brand. WHY IT WORKS Tart cherry juice brings out chocolate's fruitier qualities, while its acidity reacts with baking soda to help the cake rise. Aromatic ingredients, like cinnamon, vanilla, and almond, amplify the cherry flavor. Neutral oils like safflower simplify the cake's flavor, putting the focus on chocolate. Fruity whipped cream makes a simple but festive frosting. SPECIAL EQUIPMENT: Stand mixer, two 8-inch by 2- or 3-inch anodized aluminum cake pans, food processor, serrated knife, cast iron turntable (optional), offset spatula NOTES: This recipe works well with many different combinations of tart juice and freeze-dried fruit, so don't be afraid to branch out if you can't find (or don't like) cherry. Tart fruits, like black currant, blueberry, and cranberry, pair well with chocolate, so look for them in juiced and freeze-dried form. INGREDIENTS For the Cakes: 6 ounces all-purpose flour (about 1 1/4 cups; 170g) 4 ounces good-quality cocoa powder, natural or Dutch-process (about 1 1/3 cups; 115g) 8 ounces sugar (about 1 cup plus 2 tablespoons; 225g) 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight 2 teaspoons (10ml) pure vanilla extract 1/4 teaspoon almond extract 4 large eggs, straight from the fridge 9 ounces neutral oil, such as safflower or sunflower (1 1/3 cups; 255g) 10 ounces pure, unsweetened tart cherry juice (1 1/4 cups; 285g) (see note) For the Cherry Whipped Cream: 2 ounces freeze-dried cherries (about 1 cup; 55g), plus more for garnishing (see note) 3 1/2 ounces sugar (about 1/2 cup; 100g) 24 ounces heavy cream (3 cups; 680g) DIRECTIONS 1. For the Cakes: Adjust oven rack to middle position and preheat oven to 350°F (177°C). Meanwhile, line two 8-inch anodized aluminum cake pans with parchment and grease lightly. Sift flour and cocoa together to combine. In the bowl of a stand mixer fitted with a whisk attachment, combine sugar, baking soda, cinnamon, salt, vanilla extract, almond extract, and eggs. Whip on medium-high until foamy and light, about 5 minutes, then drizzle in oil. Reduce speed to low and add tart cherry juice, followed by sifted flour/cocoa mixture. When mixture is well combined, divide between prepared cake pans, adding about 22 ounces (620g) to each. Bake until puffed and firm, about 25 minutes; a toothpick inserted into the center of a cake will leave a few crumbs attached. Cool cakes in their pans until no trace of warmth remains, about 45 minutes. 2. For the Cherry Whipped Cream: In the bowl of a food processor, grind freeze-dried fruit and sugar until powdery and fine, about 90 seconds. Add cream and stir with a fork to ensure no dry pockets of sugar/fruit are stuck in the corners, then process until thick and creamy like Greek yogurt, about 5 minutes. The time will vary with the horsepower of your machine, so watch it like a hawk to avoid making fruity butter by mistake. Cover with plastic and refrigerate until needed. 3. To Assemble the Cake: Using a serrated bread knife, trim the dome from each cake so that the layers stack neatly and can absorb moisture from the cream. Place 1 cake (cut side up) on a serving plate, cake stand, or cast iron turntable. Top with 1 cup cherry whipped cream and spread into an even layer with an offset spatula. Place second cake (cut side down) on top. Smooth cream around sides, then wipe spatula clean. Spread another cup of cherry whipped cream in an even layer on top of cake, then use remaining whipped cream to generously cover sides and decorate by swirling cream with the back of a spoon. If you like, sprinkle with freeze-dried cherries just before serving. 4. Under a cake dome or loosely wrapped in plastic, the cake will keep up to 24 hours at room temperature. Alternatively, the cake can be wrapped in plastic and refrigerated up to 3 days, then brought to room temperature to serve.
When mixing things up with a variety of fruits in a pie, you have no better partner in the kitchen than a scale—particularly if you want to experiment beyond the suggestions below. If measuring with cups, stick to the listed ingredients, and take care not to pile the fruit too high. Whether you choose my blend or your own, the filling bakes up sweet-tart and a little jammy under a golden, flaky crust. WHY IT WORKS A blend of fruits unites sweet, sour, tender, and creamy elements in a single pie. Tapioca starch forms a light, clear gel that's never cloudy, slimy, or gloppy. A 4:1 ratio of fruit to sugar raises tapioca's gelatinization point so the filling and crust will cook at the same rate, meaning you never have to trade a thick filling for a soggy crust! SPECIAL EQUIPMENT: 9-inch pie plate (preferably tempered-glass), pastry brush (if using egg wash), rimmed baking sheet, digital thermometer NOTES: This recipe works best with fruits similar to those listed below, rather than wildcards such as apples, figs, or melons. Due to disparate sourcing practices, tapioca starch manufactured in Asia may be derived from plants other than cassava, which have different gelling properties. Look for products that mention cassava by name on the packaging, such as Bob's Red Mill. INGREDIENTS 3 medium plums, apricots, or nectarines (about 12 ounces; 340g) 9 ounces pitted cherries (1 2/3 heaping cups; 255g), from about 12 ounces whole fruit (2 1/4 heaping cups; 340g) 6 ounces fresh blueberries, blackberries, or raspberries (1 cup; 170g) 4 ounces Cape gooseberries, currants, or fresh cranberries (1/2 cup; 110g) 7 ounces sugar (1 cup; 195g) 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight 1 1/2 ounces tapioca starch (1/3 cup plus 1 teaspoon; 40g), such as Bob's Red Mill (see note above) Old-Fashioned Flaky Pie Dough, rolled and chilled as per the directions for a double crust For the Egg Wash (optional): 1 large egg 1 large egg yolk 1/2 ounce heavy cream (1 tablespoon; 15g) 1/8 teaspoon (1/2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight DIRECTIONS 1. For the Filling: Wash plums (no need to peel), cut into 1/2-inch slices, and measure out 9 ounces (1 1/2 cups; 255g) in a large bowl. Add pitted cherries, blueberries, and Cape gooseberries, or whatever mix of fruit you prefer, to bring the total weight to 28 ounces (790g; volume will vary). Toss with sugar, salt, and tapioca starch, folding with a flexible spatula until well combined. Scrape into prepared pie shell and top with remaining dough, as a solid sheet, a lattice, a herringbone, or checkerboard. Trim away excess dough and refrigerate to ensure top crust is completely chilled, about 30 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat to 400°F. 2. For the Egg Wash (if using): Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust in a thin, even layer. This will give the crust a glossy, golden sheen, but is not necessary in any way. 3. Place chilled pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 1 hour, then loosely cover with tented foil. (Alternatively, an empty baking sheet can be placed on topmost rack of oven to serve as a shield.) Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes more. If crust completely covers filling, bake until pie reaches an internal temperature of 212°F on a digital thermometer. 4. To Serve: Cool pie until center of filling is no warmer than 85°F on a digital thermometer, about 3 hours depending on the type of pie plate. (Above that temperature, filling will be runny and thin.) Slice into wedges with a sharp knife, pressing firmly against bottom and sides of pie plate to ensure under-crust is completely cut. Wrapped in foil, leftovers will keep up to 3 days at room temperature; warm 10 minutes in a 350°F oven to revive crust before serving.
