Cherry Chocolate Cake Recipe

If you have a soft spot for rich, indulgent desserts that marry the lusciousness of chocolate with the bright, tart charm of fruit, then this Cherry Chocolate Cake is an absolute must-make. This cake effortlessly balances moist, deeply chocolatey layers with a vibrant cherry filling and a glossy chocolate ganache that feels like a dream in every bite. Whether you’re baking for a special occasion or simply craving a slice of pure joy, this recipe will become your new favorite go-to indulgence that never fails to impress.

Ingredients You’ll Need

Getting this recipe right is as simple as gathering a handful of pantry essentials and fresh cherries, each bringing their unique magic to the Cherry Chocolate Cake. From the flour that forms the cake’s tender crumb to the cocoa powder and coffee that intensify the chocolate notes, every ingredient plays a crucial role in creating layers of flavor and perfect texture.

• All-purpose flour: The backbone of the cake, ensuring structure and softness.
• Unsweetened cocoa powder: Adds deep chocolate flavor without extra sweetness.
• Baking powder & baking soda: Help the cake rise beautifully and stay light.
• Salt: Balances the sweetness and enhances the cocoa’s richness.
• Granulated sugar: Sweetens the cake and the cherry filling just right.
• Eggs: Bind ingredients together and add moisture.
• Buttermilk (or milk + vinegar): Creates a tender crumb and slight tanginess.
• Vegetable oil: Keeps the cake moist and soft.
• Vanilla extract: Adds warmth and depth.
• Hot water or hot coffee: Enhances the chocolate’s richness.
• Cherries: Fresh or canned, they bring juicy tartness to the filling.
• Cornstarch & lemon juice: Thicken and brighten the cherry filling.
• Heavy cream & semi-sweet chocolate: Combine for the luscious ganache topping.
• Butter: Gives ganache a shiny, silky finish.

How to Make Cherry Chocolate Cake

Step 1: Prepare the Oven and Pans

Start by preheating your oven to 350°F (175°C). This ensures your oven is at the perfect temperature for baking. Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent the cakes from sticking and make removal a breeze.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. This step ensures all the dry ingredients are evenly combined, which means every slice of your Cherry Chocolate Cake will have consistent flavor and texture.

Step 3: Combine Wet Ingredients

In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until everything looks smooth and uniform. The buttermilk adds a lovely tang and tenderness while the oil contributes to moistness that lasts.

Step 4: Blend Dry and Wet Mixtures

Slowly pour the wet ingredients into the dry mix, stirring gently until just combined. Then add the hot water or coffee bit by bit, mixing until smooth. Don’t fret if the batter looks a bit thin — this is exactly what keeps the Cherry Chocolate Cake incredibly moist and rich.

Step 5: Bake the Cake Layers

Divide the batter evenly between the prepared pans and pop them in the oven. Bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, transfer the cakes onto a wire rack to cool completely; this prevents the ganache from melting too much during assembly.

Step 6: Prepare the Cherry Filling

In a small saucepan, combine the pitted cherries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently until the mixture thickens and becomes glossy, around 5 minutes. This luscious filling will add a juicy burst of flavor between the chocolate layers.

Step 7: Make the Chocolate Ganache

Warm the heavy cream until it’s just simmering, then pour it over the chopped semi-sweet chocolate in a bowl. Let it sit for a minute to soften the chocolate, then stir until smooth and shiny. Whisk in butter to create an irresistible silky ganache, and allow it to cool until slightly thick but still pourable.

Step 8: Assemble Your Cherry Chocolate Cake

Place one cake layer on your serving plate and spread the cherry filling evenly over the top. Gently set the second cake layer on top, then pour the decadent chocolate ganache all over the cake, letting it cascade down the sides naturally. For the final touch, add a few fresh cherries or chocolate shavings if you want that extra wow factor. Chill for at least half an hour before serving to let everything set beautifully.

How to Serve Cherry Chocolate Cake

Garnishes

Enhance the cake’s beauty and flavor by garnishing with fresh cherries, chocolate curls, or even a sprinkle of powdered sugar. These simple additions add elegance and a hint of freshness that invite anyone to take the first slice.

Side Dishes

Pair your Cherry Chocolate Cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The cool creaminess complements the richness of the chocolate ganache and the tanginess of the cherry filling perfectly.

Creative Ways to Present

Slice and serve individual portions on cute plates with a drizzle of cherry sauce or a sprinkle of chopped nuts for texture. For celebrations, consider stacking mini versions of this cake or turning it into layered cupcakes with the same filling and ganache for an adorable twist.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Cherry Chocolate Cake covered and stored in the refrigerator for up to 4 days. This helps maintain its freshness while preserving the moist texture of the cake and the lusciousness of the cherry filling.

Freezing

If you want to save some for later, you can freeze the cake layers separately, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. Thaw in the refrigerator overnight before assembling and frosting for best results.

Reheating

Enjoy the Cherry Chocolate Cake slightly warmed by letting slices sit at room temperature for about 30 minutes before serving, or briefly warm in the microwave for 10 to 15 seconds. This revives the silky texture of the ganache and intensifies the cherry aroma without melting the frosting.

FAQs

Can I use frozen cherries for the filling?

Yes, frozen cherries work perfectly. Just make sure to thaw and drain them to avoid excess liquid in the filling.

What if I don’t have buttermilk?

You can easily substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I make this cake gluten-free?

With some adjustments like using a gluten-free flour blend that measures like all-purpose flour, this recipe can be adapted, though texture might vary slightly.

Is there a way to make the cake more chocolate intense?

Absolutely! Using strong brewed coffee instead of water and adding a bit more cocoa powder can heighten the chocolate flavor without drying out the cake.

How long does the ganache take to set?

The ganache thickens as it cools at room temperature or in the fridge, usually setting nicely in about 30 minutes to an hour, depending on the surrounding temperature.

Final Thoughts

This Cherry Chocolate Cake captures everything we love about combining fruit and chocolate in one spectacular dessert. Each bite is a celebration of luscious cherries and rich chocolate that’s perfect for sharing with loved ones or treating yourself. Once you try it, you’ll see why this recipe becomes a cherished favorite in no time. Happy baking and even happier eating!

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