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Indulgent Chocolate Cherry Cake Recipe – A moist chocolate layer cake covered in creamy chocolate frosting, drizzled with a rich cherry sauce, and topped with fresh cherries. A perfect dessert for chocolate and cherry lovers.

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
Cook Time: 35 minutes
Total Time: 1 hour 15 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.
    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.
    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