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Moist Chocolate Cherry Cake

There’s something magical about the pairing of rich chocolate and sweet cherries. It’s the kind of combination that evokes warm memories and promises indulgent bites. This Decadent Chocolate Cherry Cake Recipe takes that classic pairing to a new level, with moist chocolate layers, luscious cherry filling, and a velvety ganache that drips decadence. Perfect for celebrations or simply treating yourself, this cake will have everyone asking for seconds.

Why This Recipe is a Must-Try

You’ll adore this cake because it combines the intense flavor of Dutch-processed cocoa with the fruity sweetness of cherries. The ganache adds a professional finish, and the entire dessert looks as good as it tastes. Plus, it’s surprisingly simple to make, even for novice bakers!

Ingredients for Decadent Chocolate Cherry Cake

For the Cake Layers:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (substitute: 1 cup milk + 1 tablespoon vinegar or lemon juice, left to sit for 5 minutes)
  • ½ cup vegetable oil (neutral oils like canola work best)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup hot water (to enhance the cocoa flavor)

For the Ganache:

  • 1 cup heavy cream
  • 8 ounces dark chocolate, chopped (high-quality chocolate works best)

For the Filling and Garnish:

  • 1 cup cherry pie filling (store-bought or homemade)
  • Maraschino cherries for garnish

Optional Substitutions:

  • Use gluten-free flour for a gluten-free option.
  • Substitute granulated sugar with a low-calorie alternative for a lighter version.

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with parchment paper.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract. Stir until smooth.
  4. Gradually pour in the hot water while mixing. The batter will be thin but glossy and well-combined.

Step 2: Bake the Cake Layers

  1. Divide the batter evenly among the prepared pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Ganache

  1. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
  2. Remove from heat and pour over chopped dark chocolate. Let sit for 2 minutes.
  3. Stir until the mixture is smooth and glossy. Allow to cool slightly for easier spreading.

Step 4: Assemble the Cake

  1. Place one cake layer on a serving plate. Spread a generous layer of cherry pie filling on top.
  2. Drizzle with a small amount of ganache.
  3. Repeat the process with the remaining layers.
  4. Frost the entire cake with the remaining ganache, letting it drip down the sides for a rustic look.

Step 5: Garnish and Serve

  1. Decorate the top with maraschino cherries and any remaining cherry filling.
  2. Slice and enjoy!

Tips for the Best Chocolate Cherry Cake

  • Room Temperature Ingredients: Using room temperature eggs and buttermilk ensures a smoother batter.
  • Quality Chocolate: Opt for high-quality dark chocolate for a rich, silky ganache.
  • Don’t Skip the Parchment: Lining the pans with parchment paper guarantees the cakes release cleanly.

Nutritional Information (Per Serving)

Nutrient Amount
Calories 450
Fat 25g
Carbohydrates 55g
Protein 6g
Sugar 38g
Fiber 3g

Variations and Customizations

  • Chocolate-Cherry Twist: Add chopped chocolate-covered cherries between the layers for extra indulgence.
  • Whipped Ganache: Beat the cooled ganache with an electric mixer for a lighter, mousse-like texture.
  • Alcohol-Infused: Soak the cake layers in cherry liqueur or amaretto for an adult-friendly version.

Storing and Serving Suggestions

Storing

  • Store the cake in an airtight container at room temperature for up to 2 days.
  • Refrigerate for longer storage (up to 5 days). Bring to room temperature before serving.

Freezing

  • Wrap individual cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw and assemble when needed.

FAQs About Decadent Chocolate Cherry Cake Recipe

1. Can I use fresh cherries instead of cherry pie filling?

Yes, fresh cherries can be cooked down with sugar and cornstarch to create a homemade filling.

2. What’s the best way to ensure even cake layers?

Weigh your batter using a kitchen scale to divide it evenly between the pans.

3. How do I fix ganache if it’s too thick or too thin?

If too thick, add a tablespoon of warm cream. If too thin, let it cool further before using.

4. Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

5. What’s the purpose of hot water in the batter?

Hot water intensifies the cocoa flavor, making the chocolate taste richer and deeper.

6. Can I make this cake ahead of time?

Absolutely! Bake the layers in advance and freeze them. Assemble and frost the cake on the day of serving.

Conclusion

This Decadent Chocolate Cherry Cake Recipe is your ticket to a dessert that’s both visually stunning and utterly delicious. Whether it’s for a special celebration or a casual indulgence, the rich chocolate layers, cherry filling, and ganache will impress everyone. So, roll up your sleeves, grab those cherries, and create a masterpiece that’s as delightful to look at as it is to eat!

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  • Author:
    Merry


  • Total Time:
    50 minutes


  • Yield:
    12 servings


Print Recipe


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Description

Indulge in the ultimate dessert with this Decadent Chocolate Cherry Cake Recipe. Rich, moist chocolate layers are paired with a luscious cherry filling and finished with a silky dark chocolate ganache. Topped with maraschino cherries, this cake is a showstopper for any celebration or an indulgent treat for yourself.


Ingredients

For the Cake Layers:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (substitute: 1 cup milk + 1 tablespoon vinegar or lemon juice, left to sit for 5 minutes)
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup hot water

For the Ganache:

  • 1 cup heavy cream
  • 8 ounces dark chocolate, chopped

For the Filling and Garnish:

  • 1 cup cherry pie filling (store-bought or homemade)
  • Maraschino cherries for garnish


Instructions

  • Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with parchment paper.
  • Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • Combine wet ingredients: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth.
  • Incorporate hot water: Gradually pour in the hot water while mixing. The batter will be thin but glossy and well-combined.
  • Bake the cakes: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  • Make the ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth and glossy. Allow to cool slightly for easier spreading.
  • Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of cherry pie filling on top, followed by a drizzle of ganache. Repeat with the remaining layers.
  • Frost and garnish: Frost the entire cake with the remaining ganache, letting it drip down the sides for a rustic look. Decorate the top with maraschino cherries and any remaining cherry filling.
  • Serve and enjoy: Slice and serve this decadent treat with your favorite beverage!

Notes

  • Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
  • Freezing: The unfrosted cake layers can be frozen for up to 3 months. Thaw before assembling.
  • Substitutions: Use gluten-free flour for a gluten-free version or sugar substitutes for a lighter option.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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