Introduction:
If you love the combination of chocolate and cherries, this cake is about to become your signature dessert.
The Ultimate Chocolate Cherry Cake is rich, moist, and intensely chocolatey, with juicy cherries tucked into
tender cocoa layers and finished with a silky chocolate ganache that looks like it came straight from a bakery.
The flavor is inspired by those classic chocolate-cherry desserts we all crave—think Black Forest vibes—but this version is
easier, more foolproof, and designed for maximum chocolate impact. The cherries add brightness and a subtle tart-sweet
contrast that keeps each bite from feeling too heavy. It’s the kind of cake that feels perfect for birthdays, holidays,
dinner parties, or any day you simply want a show-stopping chocolate dessert.
Even better, this recipe gives you options: you can use fresh cherries when they’re in season, frozen cherries year-round,
or even canned cherries in a pinch. You can bake it as layers, a sheet cake, or a bundt-style cake depending on what you
need. And with a few smart tips—like blooming cocoa and using hot coffee—you’ll get that deep, bakery-level chocolate flavor
without complicated steps.
Ingredients:
For the chocolate cherry cake layers (two 9-inch layers)
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee (or hot water) — boosts chocolate flavor
- 1 1/2 cups cherries (fresh pitted, frozen thawed/drained, or canned drained)
- 1–2 tbsp flour (to toss cherries so they don’t sink)
Optional cherry syrup (for extra “chocolate cherry” vibe)
- 1/2 cup cherry juice (from thawed/frozen or canned cherries)
- 2 tbsp sugar
- 1 tsp lemon juice
For the chocolate ganache frosting
- 12 oz (340g) semi-sweet or dark chocolate, chopped
- 1 1/2 cups (360ml) heavy cream
- 2 tbsp unsalted butter (optional, extra shine)
- Pinch of salt
Optional decorations
- Fresh cherries with stems
- Chocolate shavings or curls
- Cocoa powder dusting
- Crushed freeze-dried cherries
Instructions:
1) Prep your pans and oven
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch cake pans with parchment circles.
- Lightly flour the sides or use baking spray with flour.
