Easy Chocolate Cherry Cake Recipe

Oh my goodness, friends, grab your aprons because I've got THE most amazing Chocolate Cherry Cake recipe to share with you today! You know what makes my heart skip a beat? Finding that perfect recipe that makes everyone think you've been secretly training at a fancy pastry school. Well, this incredible Chocolate Cherry Cake recipe is exactly that – and I'm bouncing-off-the-walls excited to share it with you!

Why You'll Love This Chocolate Cherry Cake Recipe

What makes this cake extra special? It's all about that magical dance between the rich, deep chocolate and those bright, juicy cherries. They're like that perfect couple at a party who just make everything better! The cherries bring this amazing pop of tartness that cuts right through the chocolate richness – it's basically flavor perfection! And let me tell you, your taste testers (aka family and friends) will be doing the happy dance and begging for seconds. Maybe even thirds... and honestly? Go for it! This is a judgment-free zone, friend!

Here's the best part – whether you're whipping this up for your bestie's birthday, bringing it to the family potluck (where you'll totally steal the show, by the way!), or just treating yourself because, hey, you deserve it, this Chocolate Cherry Cake recipe is your new secret weapon. And when everyone's eyes go wide at the first bite, you get to do that casual little shrug and say, "Oh this? Just something I whipped up!" winks Trust me, you'll be getting recipe requests faster than you can say "chocolate cherry heaven!"

Ingredients

Let's Gather Our Ingredients!

First up, for our amazing chocolate cake layers (this is where the magic begins!):

• 2½ cups all-purpose flour (just regular flour is perfect!)
• 2 cups granulated sugar (the regular white sugar in your pantry)
• ¾ cup unsweetened cocoa powder (splurge a little on the good stuff here - trust me, it's worth it! )
• 2 teaspoons baking soda (this makes it super fluffy!)
• 1 teaspoon salt (just a pinch to make all the flavors pop)
• 2 large eggs (set these out early so they're room temp - super important!)
• 1 cup whole milk (2% works too if that's what you have)
• ½ cup vegetable oil (makes our cake incredibly moist)
• 2 teaspoons pure vanilla extract (the real stuff makes such a difference!)
• 1 cup hot strong coffee (don't worry - you won't taste it, it just makes the chocolate amazing!)
• 2 cups cherries, pitted and halved (fresh or frozen both work great!)

For our dreamy cherry filling (get ready for serious yumminess!):

• 2 cups cherries, pitted (again, fresh or frozen - we're flexible here!)
• ⅓ cup granulated sugar (just enough to make those cherries sing)
• 2 tablespoons cornstarch (our secret for perfectly thick filling)
• 1 tablespoon lemon juice (adds that perfect little zing!)
• ¼ cup water (just plain ol' water from the tap)

And finally, for that gorgeous chocolate ganache (the crown jewel! ):

• 2 cups semi-sweet chocolate chips (good quality ones if you can - you'll thank me later!)
• 1 cup heavy cream (also called whipping cream at some stores)
• 1 tablespoon unsalted butter (this makes it glossy and beautiful!)

Chocolate Cherry Cake Recipe Instructions

Step 1: Preparing the Cherry Filling

1. Combine pitted cherries, sugar, cornstarch, lemon juice, and water in a medium saucepan
2. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble
3. Remove from heat and let cool completely before using
4. Transfer to an airtight container if making ahead

Step 2: Making the Chocolate Cake

1. Preheat your oven to 350°F (175°C)
2. Grease and line two 9-inch round cake pans with parchment paper
3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt
4. In a separate bowl, combine eggs, milk, oil, and vanilla extract
5. Add the wet ingredients to the dry ingredients, mixing until just combined
6. Slowly stir in the hot coffee until you have a smooth batter
7. Fold in the halved cherries
8. Divide the batter evenly between the prepared pans
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean
10. Cool in pans for 10 minutes before transferring to a wire rack

Step 3: Preparing the Ganache

1. Place chocolate chips in a heat-safe bowl
2. Heat heavy cream in a saucepan until just beginning to simmer
3. Pour hot cream over chocolate chips and let stand for 5 minutes
4. Stir until smooth, then add butter and stir until melted
5. Let cool until spreadable consistency is reached

Step 4: Assembly

1. Once cakes are completely cool, level the tops if needed
2. Place one layer on a cake stand or serving plate
3. Spread the cherry filling evenly over the first layer
4. Place the second cake layer on top
5. Pour the ganache over the cake, allowing it to drip down the sides
6. Garnish with fresh cherries and chocolate shavings if desired

Hints and Tips

• Room temperature ingredients are crucial for achieving the perfect cake texture
• Don't overmix the batter once you've combined the wet and dry ingredients
• The hot coffee enhances the chocolate flavor without making the cake taste like coffee
• If using frozen cherries, don't thaw them before adding to the cake batter

Dietary Benefits & Serving Suggestions

This Chocolate Cherry Cake recipe can be adapted for various dietary needs. For a dairy-free version, substitute the milk with almond milk and use dairy-free chocolate chips. The cake pairs beautifully with:

• A scoop of vanilla ice cream
• Whipped cream
• Cherry compote
• A glass of port wine for adult gatherings

Recipe Variations & Substitutions

• Make it gluten-free by using a 1:1 gluten-free flour blend
• Swap the coffee for hot water if preferred
• Use different berries like raspberries or strawberries
• Add a layer of chocolate mousse instead of cherry filling for an extra chocolate kick

Equipment For Chocolate Cherry Cake recipe

• Two 9-inch round cake pans
• Parchment paper
• Stand mixer or hand mixer
• Large mixing bowls
• Saucepan
• Wire cooling rack
• Offset spatula for frosting

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 5 days. The cake layers can be frozen for up to 3 months if wrapped well in plastic wrap and aluminum foil. The cherry filling can be made up to 1 week ahead and stored in the refrigerator.

Grandma's Magic Touch:

You know those magical moments in grandma's kitchen? The ones where the air was filled with the most incredible smell of chocolate and warm cherries, and everything felt cozy and perfect? That's exactly what this Chocolate Cherry Cake recipe brings back for me! And I'm SO excited to share these precious kitchen secrets with you!

Every time I make this Chocolate Cherry Cake recipe, I can almost hear my grandma's gentle laugh and see her flour-dusted apron. She had this way of making everything feel special, you know? Like each Chocolate Cherry Cake recipe was a little sprinkle of love wrapped in sugar and memories. Let me share some of her most treasured baking wisdom (and a few sneaky tricks!) that make this classic Chocolate Cherry Cake recipe absolutely magical:

1. The Coffee Secret: giggles My grandma would always say, "Sweetie, want to know what makes chocolate taste like heaven?" Then she'd add hot coffee to the batter with this mischievous twinkle in her eye. "But shhh," she'd whisper, "don't tell anyone - it's our little secret!" (Don't worry - you won't taste the coffee, pinky promise!)
2. The Love Pat: Oh my goodness, this one makes me smile every time! Grandma would treat her cake pans like beloved friends - giving them gentle little pats on the counter before baking. "We're just helping the bubbles find their way out, honey," she'd explain. And you know what? It works like magic!
3. The Patience Game: In my best grandma voice "Now, now, don't rush perfection!" She'd playfully swat away any eager hands trying to speed things up. Letting everything cool and rest properly is like giving your cake a nice, cozy nap - it wakes up tasting absolutely divine!
4. The Gentle Touch: Here's a sweet memory - grandma would always say mixing cake batter is like dancing: "Nice and gentle, sweetheart, like you're slow dancing at prom!" No aggressive mixing here - we're making cake, not working out!
5. The Cherry Trick: Okay, this one's super cute - grandma would literally talk to her cherries! "Time for your flour coat, little darlings!" she'd say while tossing them in flour. "This way they won't all sink to the bottom and have a party without the rest of the cake!"

And here's the sweetest part - when you're making this Chocolate Cherry Cake recipe, you're not just baking a cake. You're creating a little piece of that warm, cozy grandma's-kitchen magic right in your own home! Because the real secret ingredient? It's all the love and memories we mix into every single step.

FAQ

How did your Chocolate Cherry Cake recipe turn out?

I bet your kitchen smelled absolutely heavenly while this beauty was baking! This recipe brings together the rich decadence of dark chocolate and the sweet-tart pop of cherries into a cake that's sure to become your new favorite. Every slice is a perfect balance of moistness and flavor that'll have everyone asking for seconds!

Craving more homestyle baking? Warm up your kitchen with our seasonal favorite Chocolate Cake with Vanilla Frosting, a classic treat that never goes out of style. For a crowd-pleaser, our Texas Sheet Cake Recipe delivers rich chocolate flavor in every bite. Looking for something fun and colorful? Try our Jello Cake Recipe, a retro dessert that’s as delicious as it is eye-catching!

Did you make this Chocolate Cherry Cake recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments. Did you try any creative twists or use any unique ingredients? Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation!

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Easy Chocolate Cherry Cake Recipe

This decadent Chocolate Cherry Cake recipe features moist chocolate layers studded with cherries, filled with a sweet cherry filling, and covered in silky chocolate ganache. Perfect for special occasions or when you're craving something truly indulgent!

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Course: Dessert

Cuisine: American, European

Keyword: Cherry Cake, Chocolate Cherry Cake Recipe, Chocolate Ganache, Homemade Chocolate Cake, Special Occasion Cake

Prep Time: 40 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 12 slices

Calories: 458kcal

Cost: $17

Equipment

• 9-inch round cake pans (2) (Line with parchment paper)
• Medium saucepan (For cherry filling)
• Mixing bowls (For wet and dry ingredients)
• Stand mixer or hand mixer (Optional but recommended)
• Wire cooling rack (For proper cooling)
• Heat-safe bowl (For ganache preparation)
• Measuring cups and spoons (For accuracy)

Ingredients

For the Chocolate Cake:

• 2½ cups all-purpose flour - Measure accurately by spooning and leveling
• 2 cups granulated sugar - Regular white sugar works best
• ¾ cup unsweetened cocoa powder - Premium or Dutch-processed for best flavor
• 2 teaspoons baking soda - Check freshness for proper leavening
• 1 teaspoon salt - Enhances chocolate flavor
• 2 large eggs - Must be at room temperature
• 1 cup whole milk - Room temperature; 2% can substitute
• ½ cup vegetable oil - Creates moist texture; canola oil works too
• 2 teaspoons pure vanilla extract - Use real extract, not imitation
• 1 cup hot strong coffee - Enhances chocolate flavor without adding coffee taste
• 2 cups fresh or frozen cherries - Pitted and halved; toss in 2 tablespoon flour to prevent sinking

For the Cherry Filling:

• 2 cups fresh or frozen cherries - Pitted; if frozen, thaw and drain first
• ⅓ cup granulated sugar - Adjust to taste if cherries are very sweet or tart
• 2 tablespoons cornstarch - Essential for thickening the filling
• 1 tablespoon lemon juice - Brightens flavor; fresh preferred
• ¼ cup water - Room temperature

For the Chocolate Ganache:

• 2 cups semi-sweet chocolate chips - Good quality produces smoother ganache
• 1 cup heavy cream - Also called whipping cream (36-40% fat)
• 1 tablespoon unsalted butter - Adds shine and silky texture

Instructions

For the Cherry Filling:

• Combine pitted cherries, sugar, cornstarch, lemon juice, and water in a medium saucepan.
  
• Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble (about 5-7 minutes).
• Remove from heat and let cool completely before using.
• Can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.

For the Chocolate Cake:

• Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
• In a separate bowl, combine eggs, milk, oil, and vanilla extract.
  
• Add the wet ingredients to the dry ingredients, mixing until just combined.
• Slowly stir in the hot coffee until the batter is smooth.
• Toss the halved cherries in 2 tablespoons of flour, then fold them into the batter.
• Divide the batter evenly between the prepared pans.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in pans for 10 minutes before transferring to a wire rack to cool completely.

For the Chocolate Ganache:

• Place chocolate chips in a heat-safe bowl.
• Heat heavy cream in a saucepan until just beginning to simmer.
• Pour hot cream over chocolate chips and let stand for 5 minutes.
• Stir until smooth, then add butter and stir until melted.
• Let cool until it reaches a spreadable consistency.

Assembly:

• Once cakes are completely cool, level the tops if needed.
• Place one layer on a cake stand or serving plate.
• Spread the cherry filling evenly over the first layer.
• Place the second cake layer on top.
• Pour the ganache over the cake, allowing it to drip down the sides.
• Garnish with fresh cherries and chocolate shavings if desired.

Notes

• Room temperature ingredients are crucial for achieving the perfect cake texture.
• The hot coffee enhances the chocolate flavor without making the cake taste like coffee.
• If using frozen cherries, don't thaw them before adding to the cake batter.

Nutrition

Serving: 120g | Calories: 458kcal | Carbohydrates: 65g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 320mg | Potassium: 380mg | Fiber: 4g | Sugar: 42g | Vitamin A: 450IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 3mg