Lusciously liquid chocolate-covered cherry cordials are one of my favorite candies. So I thought, why not a cake using the same flavors?  Thus after many years of experiments, my Maraschino Cherry Cake with Chocolate Icing was born. Basically, I used my go-to white cake recipe as a starting point. The cake is quite delicate, and the chocolate buttercream icing makes a stunning contrast with the sweetness of the cake. Also, I found that if the cake is not over baked it will stay fresh for nearly a week.

For the Cake

Butter 2 deep, 9-inch cake pans. Line them with wax paper, and butter the wax paper. Preheat the oven to 350°.

In a large bowl, whisk together the cake flour, baking powder, baking soda, 2 3⁄4 teaspoons of cream of tartar, and  salt.

The cake requires 1 cup of egg whites. This is never a problem for me, as I always have frozen leftover egg whites from all my egg-yolk-only recipes.  I suspect that if you were to use all fresh egg whites you’d get an even better cake, bur I’ve been pleased with the results, using my frozen whites.

Whisk together room-temperature buttermilk, 1⁄4 cup of the egg whites (also at room temperature), the vanilla, and 1⁄4 cup of the maraschino cherry liquid.

Chop the maraschino cherries fine and dry with a paper towel.

Here I suggest that you find the best quality cherries you can find. This is easier said than done. The quality, and especially the flavor, of supermarket maraschino cherries has deteriorated severely, I can’t say that I’ve found an ideal brand.

I’ve tried the European cherries, such as Luxardo, which calls itself the “original maraschino cherry,” but these cherries, which are really quite black, have a taste and texture very different from what I require in this cake. Next time I make my Maraschino Cherry Cake with Chocolate Icing, I will splurge and add some of Fabbri’s heavenly amarena cherries, plus their syrup. These cherries are not maraschinos, and they can go for as much as $30 a jar, making a very expensive cake.

Cream the butter and gradually add the sugar, beating for about 3 minutes.

On a very low speed, add 1⁄4 of the buttermilk mixture, then 1⁄4 of the flour mixture. Beat until they are incorporated. Then alternately continue to add the buttermilk and flour, ending with the flour mixture. Do not over mix. Gently beat in the maraschino cherries and about two drops of high-quality red food coloring. The food coloring is optional, however, you won’t get a pink cake without it.

Whip the eggs whites until foamy and sprinkle on the remaining 1⁄4 teaspoon of cream of tartar. Continue to beat until stiff peaks are achieved.

Stir one third of the egg-white mixture into the cake batter. Then quickly, but gently, fold in the remaining egg whites.

Divide the batter evenly between the two cake pans.

Bake on the middle rack of the oven for about 40-45 minutes. Remove from the oven and let rest on a rack for 10 minutes. Turn the cakes out onto the rack,  gently peel off the wax paper, and let cool completely before frosting.

For the Icing

Have the butter at room temperature. Melt the chocolate in a small pan placed over simmering water, stirring until it is smooth. Keep it warm. Though it’s expensive, I like to use Lindt’s 70% chocolate bar because it has a superior taste, texture, and quality.

Put the confectioner’s sugar through a sieve to eliminate any lumps, which actually saves time. Cream the butter in a mixer and gradually add the powdered sugar. Beat in a room-temperature egg, then the melted chocolate and the vanilla.

Place the bowl over a pot of simmering water and whisk for several minutes until the mixture is hot to the touch. This homogenizes the icing, but more importantly, ensures that the egg is thoroughly cooked to prevent salmonella. Chill the buttercream for 30 minutes to an hour until it reaches spreading consistency. Remove from the refrigerator and beat in enough heavy cream to get a nice texture. If it tends to curdle, just keep beating vigorously.

Place one cake layer bottom-side-up on a plate. Spread icing on top.

 

Then place the second layer bottom-side-up on top of the first layer, and frost the sides and top of the cake.

The Maraschino Cherry Cake with Chocolate Icing.

To print or download the complete recipe, click here.