How to Bake the Best Chocolate Cherry Cake
If you’ve been dreaming of a dessert that perfectly balances the richness of chocolate with the sweet, tangy burst of cherries, you’re in for a treat. This chocolate cherry cake isn’t just a recipe, it’s an experience.
Servings: 1 cake
Calories: 776kcal
Ingredients
Cake Layers
- 2 ½ cups 315 g all-purpose flour
- ¾ cup 75 g unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups 400 g granulated sugar
- 3 large eggs
- 1 cup 240 ml buttermilk
- ¾ cup 180 ml vegetable oil
- 2 teaspoons vanilla extract
Cherry Filling
- 3 cups 450 g fresh cherries
- ½ cup 100 g granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Chocolate Frosting
- 1 cup 230 g unsalted butter softened
- 3 ½ cups 450 g powdered sugar sifted
- ½ cup 40 g unsweetened cocoa powder sifted
- 4 –6 tablespoons 60–90 ml heavy cream
- 2 teaspoons vanilla extract
Instructions
Prepare the Cake Layers
- Start by preheating your oven to 350°F (175°C). Grease and line two or three round cake pans (two pans) with parchment paper.
- Take a large bowl and begin by sifting together all your dry ingredients—flour, cocoa powder, baking soda, baking powder, and salt—to get them perfectly combined.
- In a different bowl, beat together the sugar, eggs, buttermilk, oil, and vanilla extract until everything is smooth and beautifully mixed.
- Slowly mix the dry ingredients into the wet ones, stirring gently until they’re just blended.
- Evenly pour your batter into your prepared pans and smooth out the tops.
- Next, pop it in the oven and bake for about 30 minutes, or you can just insert a toothpick in the center, and it should come out clean. Once baked, allow the cakes to cool in the pans for a minimum of 10 minutes. Gently move the cakes to a wire rack and allow them to cool completely before proceeding.
- Make the Cherry Filling
- Wash the cherries well under cold water, then remove the pits using a cherry pitter. Place the cherries in a saucepan with sugar and a tablespoon of fresh lemon juice. Heat them by stirring occasionally, until they release their juices.
- grab your cornstarch (mixed with little water), then stir it into the cherries. Continue cooking, stirring constantly, until the mixture thickens to a smooth consistency.
- Let the filling cool completely before layering the cake.
- Prepare the Frosting
- go ahead and beat the butter in a mixing bowl until it’s soft, smooth
- Slowly add the cocoa powder and powdered sugar, ensuring they are well mixed after each addition.
- Slowly add heavy cream, a tablespoon at a time, mixing until the frosting is smooth and creamy.
- Blend in the vanilla extract.
- Assemble the Cake
- Place the first cake layer onto your cake stand or serving plate, setting the stage for a delicious masterpiece.
- Spread a generous dollop of the cherry filling and gently spread it out.
- Continue layering the remaining cake layers, stacking them slowly and with care to keep everything nice and even.
- After stacking all the layers, with an offset spatula in hand, gently smooth the chocolate frosting over the cake, covering both the top and sides evenly.
- Top the cake with whole cherries or a sprinkle of chocolate shavings if you want. Step back and admire your work.
Notes
- Use Room-Temperature Ingredients: This ensures a smooth batter and evenly baked cake.
- As tempting as it is to assemble the cake right away, wait until the layers are fully cooled to avoid melting the frosting.
- To store, keep the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. If freezing, wrap each slice individually and store for up to 3 months.
- For a shiny finish, add a teaspoon of butter or corn syrup to your ganache while melting the chocolate and cream.