Chocolate Cake with Cherry Cream Cheese Frosting

More than two decades ago, I prayed for someone who will love me truly...and yes, God answered that prayer! He gave me Ryan...the man who has been by my side for the past 19 years and who's now my husband and father of my two beautiful girls. He is all that I've asked for and many more...he's a wonderful and loving husband, a great father, a good and loyal lover and friend, and above all that, my hero and strength. I'm truly lucky to be blessed with a man like him in my life.

Today is his birthday, and as he turns 39, all I wish and pray is that God will keep him healthy and give him long life so we could spend more wonderful years together. I can’t remember life before him, and I never want to imagine life without him.  I love him so much and growing old with him is one of those things that I truly look forward to...

Because it's a special day, I want to share something special with you! This is one of Ryan's favorites among the few cakes that I make. It's a simple chocolate cake which is actually the same one I made for Clarise's birthday last year but the filling/frosting is what makes it a big hit to Ryan! It's freshly made cherry compote mixed with cream cheese...which are both Ryan's favorite. Does it sound good to you??? Well, I tell you, it really is!

As you join me in wishing Ryan a happy birthday, check out this recipe and see for yourself the goodness that this cake has to offer...

Ingredients:

For the Cake:

• 1 3/4 cups cake flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup olive oil
• 2 tsp vanilla
• 3 oz. bittersweet chocolate, melted and cooled
• 3/4 cup boiling water

For the Cherry Cream Cheese Filling/Frosting:

• 1 cup cherries, pitted and quartered
• 1 tsp lemon juice
• 1/2 cup granulated sugar
• 2 1/2 (8oz.) package cream cheese, softened
• 1 cup (2 sticks) butter, softened
• 2-3 cups powdered sugar, sifted

For Whipped Cream and Cream Cheese Frosting For Decoration:

• 4 oz. cream cheese, softened
• 1 cup white sugar
• 3/4 cup heavy whipping cream
• 1 tsp lemon juice

Procedure:For the cake:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla and melted chocolate; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). 

2. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. (I decided to divide each cake into two, so I ended up with a four tier cake.) 

For Cherry Cream Cheese Filling/Frosting: 

1. In a small saucepan over medium heat, cook cherries with lemon and sugar for about 20 minutes or until cherries are soft. Allow to cool down.

2. Using a mixer on medium speed, cream together cream cheese and butter until smooth. Add cherry compote, saving some for decoration. Beat until well combined.
3. Gradually add powdered sugar. Beat until thick but in spreadable consistency. Use to fill and frost the cake.
For the Whipped Cream and Cream Cheese Frosting:

1. In a small bowl, beat whipping cream until stiff peaks form. Set aside.

2. In another bowl, combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream. Use to decorate the cake.

 

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