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Cherry Chocolate Cake Recipe

Cherry Chocolate Cake Recipe
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★★★★★

4.8 from 29 reviews

A rich and moist cherry chocolate cake layered with a luscious cherry filling and topped with silky chocolate ganache. Perfect for chocolate lovers who enjoy the tart burst of cherries in every bite, this cake combines classic flavors with a beautiful presentation ideal for special occasions or indulgent desserts.

Ingredients

Scale

For the Cake:

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ¾ cup hot water or hot coffee

For the Cherry Filling:

  • 2 cups pitted cherries (fresh or canned)
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon lemon juice

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, chopped
  • 1 tablespoon butter (for shine)

Instructions

  1. Prepare the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to ensure the cakes don’t stick.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined to ensure even distribution of leavening and flavor.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth, which helps in creating a tender crumb.
  4. Blend Wet and Dry: Pour the wet mixture into the dry ingredients and stir until just combined. Slowly add the hot water or hot coffee, mixing until the batter is smooth. The batter will be thin, which is perfect for a moist cake.
  5. Bake: Evenly divide the batter between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely on a wire rack to prevent sogginess.
  6. Make the Cherry Filling: In a small saucepan, combine pitted cherries, granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens, about 5 minutes. Allow to cool completely before assembling.
  7. Make the Ganache: Heat heavy cream in a small saucepan until just simmering, then pour over chopped semi-sweet chocolate. Let it sit for one minute, then stir gently until smooth and glossy. Whisk in butter for added shine and let the ganache cool until slightly thickened.
  8. Assemble the Cake: Place one cake layer on a serving plate and spread the cooled cherry filling evenly on top. Carefully place the second cake layer over the filling. Pour the chocolate ganache over the top, allowing it to drip down the sides for an elegant finish.
  9. Decorate and Chill: Garnish with extra cherries or chocolate shavings if desired. Refrigerate the cake for at least 30 minutes to allow the flavors to meld and the ganache to set before serving.

Notes

  • For a more intense chocolate flavor, substitute hot water with hot brewed coffee.
  • Use fresh cherries when in season for the best flavor, or thaw canned cherries fully and drain excess liquid before use.
  • If buttermilk is not available, mix 1 cup milk with 1 tablespoon vinegar and let sit for 5 minutes as a substitute.
  • Ganache can be made a day ahead and refrigerated; reheat gently before using.
  • Ensure the cake layers are completely cooled before assembling to prevent melting the ganache or cherry filling from making the cake soggy.
  • This cake can be stored in the refrigerator covered for up to 3 days.

Nutrition

Keywords: cherry chocolate cake, chocolate cake recipe, cherry filling, chocolate ganache, homemade dessert, chocolate lovers, baking

Find it online: https://maicook.com/cherry-chocolate-cake-recipe-2/