Ultimate Chocolate Cherry Cake: Ultra-Moist, Deep Cocoa Layers with Juicy Cherries and a Glossy Ganache Finish

1. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.

3) Add wet ingredients (except hot coffee)

1. Add eggs, buttermilk, oil, and vanilla to the dry ingredients.
2. Mix until smooth (batter will be thick at first).

4) Bloom the cocoa with hot coffee

1. Pour in hot coffee slowly while mixing. Batter will become thin—this is normal and makes the cake ultra-moist.

5) Fold in cherries

1. Toss cherries with 1–2 tbsp flour (helps prevent sinking).
2. Fold cherries gently into the batter.

6) Bake

1. Divide batter evenly between pans.
2. Bake 28–35 minutes, or until a toothpick comes out with a few moist crumbs (not wet batter).
3. Cool in pans 10 minutes, then turn out onto racks to cool completely.

7) Optional: Make quick cherry syrup

1. Simmer cherry juice, sugar, and lemon juice for 5–7 minutes until slightly thickened.
2. Cool. Brush onto cake layers for extra cherry flavor and moisture.

8) Make ganache

1. Place chopped chocolate in a bowl with butter (optional) and salt.
2. Heat cream until steaming (not boiling), then pour over chocolate.
3. Let sit 2 minutes, then whisk until smooth and glossy.
4. For frosting consistency, let ganache cool 30–60 minutes until spreadable.
   For drip consistency, use it slightly warmer.

9) Assemble the cake

1. Level cake layers if needed.
2. Brush with cherry syrup (optional).
3. Spread a layer of ganache between the cakes.
4. Frost the top and sides with remaining ganache.
5. Decorate with cherries and chocolate shavings.

Serving and Storage:

This cake is rich and best served at room temperature for the softest ganache texture. Pair it with coffee, espresso,
or a glass of milk.

• Room temperature: Up to 1 day (cool room, covered).
• Refrigerator: Up to 4 days (bring slices to room temp before serving).
• Freezer: Wrap layers or slices and freeze up to 2 months.

Tips:

• Hot coffee = deeper chocolate: You won’t taste coffee, but you’ll taste more chocolate.
• Don’t overbake: Pull it when crumbs are moist for the softest cake.
• Drain cherries well: Too much juice can make pockets of wet batter.
• Chill for clean slicing: 20 minutes in the fridge makes ganache easier to slice neatly.
• Use a serrated knife: Helps cut clean layers without tearing.

Variations:

• Black Forest style: Add whipped cream frosting and a cherry filling layer.
• Cherry liqueur twist: Add 1–2 tbsp Kirsch to the syrup (adults only).
• Sheet cake version: Bake in a 9×13 pan for 35–45 minutes; frost on top only.
• Bundt version: Bake 45–55 minutes; drizzle with ganache instead of full frosting.
• Double chocolate chips: Add 1/2 cup chocolate chips to the batter.

Tips:

• Cherry control: Use chopped cherries for more even distribution.
• Ganache texture: Too thin? Cool longer. Too thick? Warm briefly over hot water and stir.
• Make-ahead: Bake layers a day ahead, wrap, and frost the next day for easier assembly.
• Decoration hack: Add cherries right before serving for the freshest look.

Conclusion:

Ultimate Chocolate Cherry Cake is everything a chocolate lover wants—deep cocoa layers, juicy cherries, and a glossy ganache
finish that makes it look bakery-perfect. It’s moist, rich, and unforgettable, yet easy enough to bake at home any time you
want a dessert that truly feels special.

FAQ:

Can I use canned cherries?

Yes. Drain them well and pat dry. If they’re in syrup, reduce added sweetness elsewhere if needed.

Can I make this cake without coffee?

Yes. Use hot water instead. Coffee just deepens the chocolate flavor.

Why did my cherries sink?

Cherries can sink if they’re too wet or too heavy. Drain well and toss with flour before folding into batter.

How do I keep ganache shiny?

Use good chocolate, don’t overheat the cream, and add a small amount of butter for extra gloss.

Can I make it ahead?

Yes. Bake layers in advance, wrap tightly, and frost the next day. The flavor is even better after resting.