Chocolate Cherry Cake Recipe

If you have been searching for a dessert that perfectly balances rich chocolate flavor with the fresh, vibrant taste of cherries, look no further than this delightful Chocolate Cherry Cake. This cake is a luscious celebration of textures—from the moist chocolate base to the airy cherry mousse and the silky ganache finale. Every bite offers a decadent harmony that feels both indulgent and refreshingly fruity, making it a guaranteed showstopper for any occasion or cozy night in with loved ones.

Ingredients You’ll Need

The magic behind this Chocolate Cherry Cake lies in its simple, well-chosen ingredients. Each one plays an essential role to bring together the rich, moist cake, the smooth cherry mousse, and the glossy ganache that tops it all off.

• All-purpose flour: Provides structure and a tender crumb for the cake.
• Unsweetened cocoa powder: Adds deep chocolate flavor without extra sweetness.
• Granulated sugar: Sweetens the cake while keeping it moist.
• Baking powder and baking soda: Give the cake its perfect rise and light texture.
• Salt: Balances flavors and enhances the chocolate taste.
• Buttermilk: Adds moisture and a subtle tang to complement the cherries.
• Vegetable oil: Keeps the cake tender and rich without heaviness.
• Eggs: Bind ingredients and contribute to the cake’s structure.
• Vanilla extract: Enhances the overall flavor with a warm note.
• Boiling water: Intensifies the cocoa for a richer chocolate taste.
• Fresh or frozen cherries: Pureed for a bright, fruity mousse layer.
• Gelatin: Ensures the mousse and ganache set perfectly for clean slices.
• Heavy whipping cream: Whipped for lightness in the mousse and richness in the ganache.
• Water, cocoa powder, and sugar (for ganache): Combine to create the glossy chocolate topping.

How to Make Chocolate Cherry Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch cake pan. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. These dry ingredients form the foundation of the cake’s flavor and texture. Next, add the buttermilk, vegetable oil, eggs, and vanilla extract, blending everything gently until incorporated. The key trick here is to pour in the boiling water slowly—this step helps extract more intense chocolate flavor and keeps the cake incredibly moist. Mix until the batter is smooth and a little thin, which is exactly how it should be.

Step 2: Bake and Cool the Cake

Pour the batter into your prepared pan and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Resist the urge to open the oven door too often—this cake needs steady heat for the perfect rise. Once baked, set the cake aside to cool completely in the pan. Cooling is crucial because the mousse layer won’t spread evenly over a warm cake.

Step 3: Make the Cherry Mousse

While the cake cools, prepare the cherry mousse. Puree your fresh or thawed frozen cherries until smooth, then bloom gelatin according to package instructions to give it that perfect jiggle. Whip the heavy cream until soft peaks form, then gently fold the pureed cherries and the melted gelatin into the whipped cream. This mousse layer is light, fluffy, and beautifully bright against the rich chocolate base.

Step 4: Assemble and Chill

Spread the cherry mousse evenly over the cooled cake layer. Cover and refrigerate for 6 to 8 hours, or until the mousse is fully set. Patience pays off here because the mousse needs to firm up properly to hold its shape for the next layer.

Step 5: Prepare and Pour the Ganache

For the finishing ganache, combine water, cocoa powder, sugar, and cream in a saucepan and bring it to a boil. Remove from heat, stir in the bloomed gelatin, and strain the mixture to remove clumps for a silky smooth finish. Pour this luscious ganache over the chilled mousse layer, spreading quickly and evenly. Return the cake to the refrigerator for another several hours or until the ganache sets completely with a glossy sheen.

How to Serve Chocolate Cherry Cake

Garnishes

Garnishing is your chance to make this cake even more irresistible and visually stunning. Consider topping slices with fresh cherries for a lovely pop of color and added cherry goodness. A dusting of cocoa powder or a few shavings of dark chocolate around the plate can elevate presentation and add layers of texture.

Side Dishes

This cake is rich and flavorful on its own, but pairing it with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream can create an irresistible dessert experience. For a refreshing contrast, a simple fresh berry salad with a hint of mint brightens the palate beautifully.

Creative Ways to Present

For a special occasion, serve individual slices of this Chocolate Cherry Cake on elegant dessert plates with drizzles of cherry sauce or chocolate syrup. You might even layer mini versions in clear glasses to show off the beautiful layers. Don’t be afraid to get creative with garnishes like edible flowers or a sprinkle of toasted almonds for extra crunch and charm.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Chocolate Cherry Cake tightly covered in the refrigerator for up to 4 days. This will help preserve its freshness and keep the mousse and ganache from drying out. To avoid absorbing fridge odors, wrap it well or store in an airtight container.

Freezing

While this cake is best enjoyed fresh, you can freeze it if you need to. Wrap the cake tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 1 month. When you’re ready, thaw it overnight in the refrigerator. Keep in mind that the texture of the mousse might be slightly affected, but the flavor will still shine through.

Reheating

This dessert is best served chilled and does not require reheating. Allow slices to come to room temperature for about 15 minutes after taking them from the fridge to soften the ganache slightly, enhancing its melt-in-your-mouth texture before serving.

FAQs

Can I use frozen cherries for the mousse?

Absolutely! Frozen cherries work wonderfully, especially out of season. Just be sure to thaw them completely and drain excess liquid before pureeing to avoid making the mousse too runny.

Is there a substitute for gelatin in this recipe?

If you prefer vegetarian options, agar-agar can be used instead of gelatin, but you’ll need to adjust quantities and how it’s prepared. Gelatin sets the mousse and ganache beautifully, so if you use substitutes, test their setting ability beforehand.

Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for a gluten-free blend that includes xanthan gum for structure. Be sure to check your cocoa powder and other ingredients for any gluten contamination to keep it safe.

How long can I prepare the cake ahead of time?

This Chocolate Cherry Cake can be made a day in advance. In fact, making it a day ahead allows the flavors to meld beautifully and the mousse and ganache layers to set perfectly, making serving easier and more impressive.

What’s the best way to slice the cake cleanly?

Use a sharp knife warmed in hot water and wiped dry before slicing. This will help you get neat, clean cuts through the mousse and ganache layers without smudging or tearing the cake.

Final Thoughts

This Chocolate Cherry Cake is truly a dessert to fall in love with. Its blend of rich chocolate and tart cherries wrapped in light mousse and glossy ganache is a combination that delights every sense. Whether you’re celebrating a special occasion or simply craving a memorable treat, this cake will not disappoint. Give it a try—you might just find your new favorite cake to bake again and again!

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