Go Back
–+ servings
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

No ratings yet
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!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, European
Calories: 458
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

For the Cherry Filling:
  1. 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.
  2. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble (about 5-7 minutes).
  3. Remove from heat and let cool completely before using.
  4. Can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
For the Chocolate Cake:
  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, combine eggs, milk, oil, and vanilla extract.
    In a separate bowl, combine eggs, milk, oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Slowly stir in the hot coffee until the batter is smooth.
  6. Toss the halved cherries in 2 tablespoons of flour, then fold them into the batter.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
For the Chocolate 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 it reaches a spreadable consistency.
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.

Nutrition

Serving: 120gCalories: 458kcalCarbohydrates: 65gProtein: 6gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 62mgSodium: 320mgPotassium: 380mgFiber: 4gSugar: 42gVitamin A: 450IUVitamin C: 5mgCalcium: 80mgIron: 3mg

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.

Tried this recipe?

Let us know how it was!