Cherry Chocolate Cake Recipe

Imagine sinking your fork into a slice of moist, rich chocolate cake, only to discover a burst of sweet, juicy cherries hidden inside. That’s the magic of this Cherry Chocolate Cake. It’s a perfect blend of decadent chocolate and tart cherries, bringing together two flavors that were just meant to be. Whether you’re celebrating a special occasion or treating yourself after a long day, this cake is everything you’ve been craving. Trust me—once you try it, you’ll be hooked!

Why You’ll Love Cherry Chocolate Cake

The Ultimate Flavor Pairing:

Chocolate and cherries are a match made in dessert heaven. The richness of the chocolate is perfectly balanced by the tartness of the cherries, making each bite a flavor explosion.

Moist & Tender:

This cake is unbelievably moist. Thanks to the addition of cherries, it stays soft and lusciously tender, with a slightly gooey interior that melts in your mouth.

Easy to Make:

No need to be an expert baker to pull off this showstopper. With simple ingredients and straightforward steps, you’ll have a stunning cake that looks as beautiful as it tastes.

Crowd-Pleasing:

Perfect for birthdays, holidays, or just because! This cake is sure to impress guests and leave them asking for the recipe. It’s a great way to surprise anyone who loves a bit of chocolate indulgence.

Make-Ahead:

You can make the cake a day or two in advance, letting the flavors meld and deepen. It’s great for prepping ahead of time, especially for busy occasions.

Ingredients

For the Cake:

• All-Purpose Flour: The foundation of the cake, giving it structure and texture.
• Cocoa Powder: Adds a deep chocolate flavor that’s essential for any chocolate cake.
• Baking Powder & Baking Soda: Helps the cake rise and become light and fluffy.
• Granulated Sugar: Sweetens the cake and balances the bitterness of the cocoa powder.
• Eggs: Provides moisture and binds the ingredients together.
• Buttermilk: Adds richness and keeps the cake tender. If you don’t have buttermilk, you can substitute with regular milk and a splash of vinegar.
• Butter: Adds moisture and richness to the cake.
• Vanilla Extract: Enhances the flavors of the cake and adds depth.

For the Cherry Filling:

• Fresh or Canned Cherries: You can use either fresh or canned cherries (just make sure to drain the canned ones well). The cherries provide that sweet-tart contrast that makes this cake special.
• Sugar: Sweetens the cherries and helps create a syrupy filling.
• Cornstarch: Thickens the cherry syrup to prevent it from being too runny.
• Lemon Juice: Adds a touch of brightness to balance the sweetness of the cherries.

For the Frosting:

• Heavy Cream: Gives the frosting a smooth, velvety texture.
• Dark or Semi-Sweet Chocolate: The rich chocolate frosting will pair perfectly with the sweetness of the cherries.
• Powdered Sugar: Sweetens the frosting and gives it the right consistency.
• Vanilla Extract: A hint of vanilla elevates the flavor of the frosting.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Cherry Filling:

1. In a saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries start to break down and release their juices.
2. In a small bowl, mix the cornstarch with a tablespoon of water to form a slurry. Stir this into the cherry mixture and continue cooking for another 2-3 minutes, until it thickens into a syrupy consistency.
3. Remove from heat and let it cool while you prepare the cake.

Make the Cake:

4. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
5. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and sugar.
6. In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.
7. Gradually pour the wet ingredients into the dry ingredients and mix until smooth and combined.
8. Pour the batter evenly into the prepared cake pans, spreading it out with a spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
10. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Make the Frosting:

11. While the cakes cool, prepare the frosting. In a heatproof bowl, melt the dark chocolate and heavy cream together over a double boiler or in the microwave in 20-second intervals, stirring in between until smooth.
12. Once the chocolate and cream are melted and combined, let the mixture cool for a few minutes.
13. Add powdered sugar and vanilla extract and whisk until smooth and creamy. Adjust the consistency by adding more powdered sugar if needed to achieve a spreadable texture.

Assemble the Cake:

14. Once the cakes have cooled completely, place one layer on a cake plate or serving platter. Spread a generous layer of the cherry filling on top of the first cake layer.
15. Carefully place the second cake layer on top.
16. Frost the entire cake with the chocolate frosting, smoothing the sides and top with a spatula.
17. Garnish with extra cherries on top, or drizzle any leftover cherry filling around the edges for a beautiful presentation.

Chill and Serve:

18. Refrigerate the cake for about 30 minutes before slicing to help the frosting set.
19. Slice and serve, and enjoy the sweet combination of chocolate and cherry in every bite.

How to Serve Cherry Chocolate Cake

With a Scoop of Ice Cream:

Serve a slice of this cake with a scoop of vanilla or cherry ice cream for an extra indulgent treat.

As a Showstopper for Special Occasions:

This cake is perfect for birthdays, anniversaries, or any occasion that calls for a decadent and impressive dessert.

With Whipped Cream:

Top each slice with a dollop of fresh whipped cream to enhance the flavors of the cake even more.

Additional Tips

Storage:

Store leftover cake in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to maintain freshness.

Make-Ahead:

You can bake the cake layers in advance, wrap them tightly in plastic wrap, and store them at room temperature for up to 2 days. Just frost and assemble the cake before serving.

Make It Gluten-Free:

Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Make sure to use a 1:1 substitution ratio.

Extra Chocolate:

For an even more decadent treat, drizzle melted chocolate over the top of the cake before serving or sprinkle some chocolate shavings over the frosting for extra texture.

Nutrition Facts

Servings: 12
Calories per serving: 350
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 50mg
Sodium: 220mg
Total Carbohydrates: 45g
Dietary Fiber: 3g
Sugars: 35g
Protein: 4g

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes

FAQ Section

Q1: Can I use frozen cherries?

A1: Yes! You can use frozen cherries, but make sure to thaw and drain them before using in the filling.

Q2: How should I store leftover cake?

A2: Store leftover cake in the fridge, covered tightly, for up to 5 days. If you prefer, you can also freeze slices for up to 3 months.

Q3: Can I make this cake in advance?

A3: Absolutely! You can bake the cake layers a day ahead and assemble the cake when you’re ready to serve.

Q4: Can I use regular milk instead of buttermilk?

A4: Yes, you can use regular milk with a tablespoon of vinegar or lemon juice to mimic buttermilk.

Q5: How can I make this cake even more chocolatey?

A5: Add chocolate chips or chunks to the cake batter before baking for extra pockets of chocolate.

Q6: Can I make the frosting with milk chocolate instead of dark chocolate?

A6: Yes! Feel free to use milk chocolate if you prefer a sweeter, creamier frosting.

Q7: How can I make the frosting thicker?

A7: If your frosting is too thin, add more powdered sugar until you reach your desired consistency.

Q8: Can I use a different type of fruit for the filling?

A8: Absolutely! Raspberries, strawberries, or blueberries would all work wonderfully in place of cherries.

Q9: Can I double this recipe for a larger cake?

A9: Yes! You can easily double the ingredients to make a larger cake, just be sure to adjust the baking time.

Q10: How do I make the cake less sweet?

A10: To reduce the sweetness, you can cut down on the sugar in the frosting and cherry filling or use a dark chocolate with a higher cocoa content.

Conclusion

This Cherry Chocolate Cake is the perfect dessert for any chocolate lover, with its luscious combination of chocolate and cherry flavors. It’s simple to make yet looks and tastes like a showstopper. Whether you’re celebrating something special or just indulging in a delicious treat, this cake will definitely impress. Go ahead, take a bite—you won’t regret it!

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