Cherry Chocolate Cake Recipe

There is something truly magical about a Cherry Chocolate Cake that feels like a celebration in every bite. Imagine layers of deeply rich chocolate cake, perfectly moist and tender, generously filled with luscious cherry compote, and finished with a silky chocolate ganache that glistens like a jewel. This dessert is an absolute showstopper that effortlessly balances indulgence with freshness. Whether you’re baking for a special occasion or simply craving an irresistible treat, this Cherry Chocolate Cake brings warmth, joy, and a touch of elegance right to your table.

Ingredients You’ll Need

The beauty of this Cherry Chocolate Cake lies in its straightforward, pantry-friendly ingredients. Each component plays a key role in building layers of flavor and texture, from the rich cocoa powder that fuels the chocolate depth to the juicy cherries that add a burst of tartness and color.

• All-purpose flour: Provides structure and balance to keep the cake tender yet sturdy enough for layering.
• Unsweetened cocoa powder: Adds intense chocolate flavor without excess sweetness, making the cake deeply rich.
• Baking powder and baking soda: The perfect duo for a light, airy crumb that rises beautifully.
• Salt: Enhances all the flavors, especially the chocolate’s depth and sweetness.
• Granulated sugar: Sweetens without overpowering, perfectly cutting through the chocolate’s bitterness.
• Eggs: Bind the batter together while adding richness and moisture.
• Buttermilk (or milk with vinegar): Gives a tender crumb and a subtle tang that brightens the chocolate flavor.
• Vegetable oil: Keeps the cake super moist and silky.
• Vanilla extract: Adds a warm, aromatic note that complements both chocolate and cherries.
• Hot water or coffee: Enhances and intensifies the chocolate taste for a deeper, more sophisticated flavor.
• Pitted cherries (fresh or canned): Bring juicy tartness and vibrant color to the cherry filling.
• Cornstarch: Thickens the cherry filling to a luscious consistency perfect for layering.
• Lemon juice: Brightens the cherry filling by balancing sweetness with acidity.
• Heavy cream and semi-sweet chocolate: Combine to create a glossy ganache that envelops the cake in silky indulgence.
• Butter: Adds sheen and smoothness to the ganache, making it irresistibly glossy.

How to Make Cherry Chocolate Cake

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350°F (175°C) and preparing two 8-inch round cake pans by greasing and flouring them or lining with parchment paper. This early prep ensures your cake layers come out perfectly shaped and easy to remove.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar. This combination is your dry base and mixing them well ensures your cake will rise evenly and have the perfect crumb texture.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the eggs, buttermilk (or milk with vinegar), vegetable oil, and vanilla extract together until smooth. This mixture brings moisture and richness to the cake, crucial for a soft, tender bite.

Step 4: Blend Wet and Dry Mixtures

Slowly pour the wet ingredients into the dry ingredients, mixing just until combined. Then add your hot water or coffee little by little, stirring gently until the batter is smooth and thin — don’t worry, this thinness is the secret to a luscious, moist cake!

Step 5: Bake the Cake Layers

Divide the batter evenly between your prepared pans and pop them in the oven. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center emerges clean. Once baked, cool the layers completely on a wire rack to prepare for filling and frosting.

Step 6: Make the Cherry Filling

While the cake cools, it’s time to create that spectacular cherry filling. Combine pitted cherries, sugar, cornstarch, water, and lemon juice in a saucepan and cook over medium heat until thickened — about 5 minutes. Let it cool completely so it sets nicely between your cake layers.

Step 7: Prepare the Chocolate Ganache

Heat the heavy cream until it just begins to simmer, then pour over the chopped semi-sweet chocolate. Let it sit for a minute before stirring to a smooth, glossy finish. Stir in a tablespoon of butter to give your ganache that irresistible shine. Cool it until slightly thickened for easy spreading.

Step 8: Assemble the Cherry Chocolate Cake

Place one cake layer down and spread the cherry filling evenly on top. Add the second cake layer, then pour the chocolate ganache over the entire cake, letting it elegantly drip down the sides. It’s pure artistry in dessert form!

Step 9: Add Final Decorations

If you want to make this Cherry Chocolate Cake even more stunning, sprinkle extra cherries or chocolate shavings on top. Chill it for at least 30 minutes before serving to let the flavors meld and the ganache set beautifully.

How to Serve Cherry Chocolate Cake

Garnishes

A few fresh cherries or a sprinkle of dark chocolate curls bring the perfect finishing touches to your Cherry Chocolate Cake. They add visual appeal and extra pops of flavor, making every bite feel special and thoughtfully crafted.

Side Dishes

Serve this cake alongside a dollop of freshly whipped cream or a scoop of vanilla ice cream to complement the luscious chocolate and tart cherry notes. A cup of strong coffee or a light, fruity tea can also enhance the overall dessert experience wonderfully.

Creative Ways to Present

Want to wow your guests even more? Slice the cake into individual parfait glasses layered with cherry compote and whipped cream or serve mini versions as bite-sized treats. You can also drizzle warm cherry sauce for an extra touch of decadence on the side.

Make Ahead and Storage

Storing Leftovers

Wrap your Cherry Chocolate Cake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and moist for up to 3 days, allowing you to enjoy the decadence whenever a chocolate-cherry craving strikes.

Freezing

This cake freezes beautifully. Simply wrap individual layers or the whole assembled cake tightly in plastic wrap and then aluminum foil before placing in the freezer. It will keep well for up to 2 months. Thaw overnight in the fridge for best results.

Reheating

If you want to bring your cake back to that freshly baked feeling, let it come to room temperature, then warm slices gently in the microwave for about 10-15 seconds. This softens the ganache slightly and revives that melt-in-your-mouth texture.

FAQs

Can I use frozen cherries for the filling?

Absolutely! Frozen cherries are a great option and work just as well as fresh or canned. Just make sure to thaw and drain any excess liquid before cooking to avoid a watery filling.

Is it necessary to use coffee in the batter?

While not mandatory, using hot coffee enhances the chocolate flavor beautifully without adding a coffee taste. If you prefer, hot water works fine and still results in a moist, rich cake.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for regular flour. Make sure it contains xanthan gum or add it separately for the best texture.

How long will this cake stay moist?

This Cherry Chocolate Cake stays deliciously moist for several days if stored properly in the fridge wrapped or in an airtight container. The oil and buttermilk really help maintain its tender crumb.

What if I don’t have buttermilk?

No problem! You can make an easy buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using—it’s a quick and effective fix.

Final Thoughts

There you have it: a stunning, show-stopping Cherry Chocolate Cake that’s as fun to make as it is to eat. This recipe celebrates the perfect marriage of chocolate and cherries in a way that feels both comforting and elegant. I can’t wait for you to bake it, share it, and savor every delightful bite with friends and family. Trust me, once you try this cake, it will become a beloved favorite in your dessert repertoire!

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