{"id":6430,"date":"2025-10-25T19:55:28","date_gmt":"2025-10-25T19:55:28","guid":{"rendered":"https:\/\/coppermooseoilandvinegar.com\/?p=6430"},"modified":"2025-10-25T19:57:07","modified_gmt":"2025-10-25T19:57:07","slug":"chocolate-cake-with-chocolate-cherry-balsamic-frosting","status":"publish","type":"post","link":"https:\/\/coppermooseoilandvinegar.com\/index.php\/2025\/10\/25\/chocolate-cake-with-chocolate-cherry-balsamic-frosting\/","title":{"rendered":"Chocolate Cake with Chocolate Cherry Balsamic Frosting"},"content":{"rendered":"<p><strong>Servings<\/strong><br \/>\n20<\/p>\n<p><strong>Prep Time<\/strong><br \/>\n20 minutes<\/p>\n<p><strong>Cook Time<\/strong><br \/>\n30 minutes<\/p>\n<p>Turn a simple store-bought cake mix into a show-stopping dessert with this Chocolate Cake with Chocolate Cherry Balsamic Frosting. Using Vanilla Maple Infused Olive Oil and a rich cherry-balsamic frosting, it\u2019s perfect for busy holidays or last-minute celebrations. Topped with fresh cherries and a drizzle of Cara Cara Cherry White Barrel Aged Balsamic, this cake tastes homemade with zero stress.<\/p>\n<p><strong>Pro Tip:<\/strong> Turn on Cook Mode to keep your screen awake while cooking.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 Box Chocolate Cake Mix (enough for two 9\u201d round pans)<\/li>\n<li><a href=\"https:\/\/coppermooseoilandvinegar.com\/index.php\/product\/vanilla-maple-infused-extra-virgin-olive-oil-new-limited-time-2\/\">Vanilla Maple Infused Olive Oil<\/a>, according to the box directions<\/li>\n<li>4 oz 60% Cacao Chocolate<\/li>\n<li>1 \u00bd cups Unsalted Butter, softened but still firm<\/li>\n<li>3 cups Powdered Sugar<\/li>\n<li>2 Tbsp <a href=\"https:\/\/coppermooseoilandvinegar.com\/index.php\/product\/cara-cara-cherry-white-barrel-aged-balsamic-vinegar\/\">Cara Cara Cherry White Barrel Aged Balsamic<\/a>, plus more for drizzling<\/li>\n<li>2 Tbsp Cherry Juice, optional<\/li>\n<li>\u00bc tsp <a href=\"https:\/\/coppermooseoilandvinegar.com\/index.php\/product\/vanilla-bean-sea-salt\/\">Vanilla Bean Infused Sea Salt<\/a><\/li>\n<li>Cherries, for decorating<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Make the cake according to the box directions, substituting the oil with Vanilla Maple Infused Olive Oil. Bake in two 9\u201d round pans and let cool completely.<\/li>\n<li>Melt the chocolate using a double boiler, or place in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring between each, until smooth. Let the chocolate cool to room temperature.<\/li>\n<li>Meanwhile, in a large mixing bowl, beat the butter until smooth. Add 1 cup of powdered sugar at a time, mixing well after each addition until all 3 cups are incorporated.<\/li>\n<li>Add the cooled melted chocolate, 2 Tbsp balsamic, 2 Tbsp cherry juice (or use 2 Tbsp more balsamic if not using cherry juice), and sea salt. Mix until frosting is light and fluffy.<\/li>\n<li>Once cakes are cool, trim the tops with a serrated knife to create a flat surface. Place the first layer on a cake stand or cake turntable, drizzle generously with balsamic vinegar, and spread about \u2153 of the frosting evenly over the top.<\/li>\n<li>Place the second cake layer on top, then frost the entire cake with the remaining frosting. Decorate the top with cherries if desired and enjoy!<\/li>\n<\/ol>\n<p><strong>Recipe Note<\/strong><br \/>\nFor more elaborate piping or decorations, double the frosting recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Servings 20 Prep Time 20 minutes Cook Time 30 minutes Turn a simple store-bought cake mix into a show-stopping dessert with this Chocolate Cake with Chocolate Cherry Balsamic Frosting. Using Vanilla Maple Infused Olive Oil and a rich cherry-balsamic frosting, it\u2019s perfect for busy holidays or last-minute celebrations. Topped with fresh cherries and a drizzle  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":6431,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-6430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/6430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=6430"}],"version-history":[{"count":3,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/6430\/revisions"}],"predecessor-version":[{"id":6434,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/6430\/revisions\/6434"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/6431"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=6430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=6430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=6430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}