Chocolate Cherry Cake: The Ultimate Recipe and Baking Guide

Chocolate Cherry Cake: just the name conjures up images of decadent indulgence, doesn’t it? Imagine sinking your teeth into a moist, rich chocolate cake studded with plump, juicy cherries – a symphony of flavors that dance on your palate. This isn’t just dessert; it’s an experience. I’m thrilled to share my foolproof recipe with you, one that’s guaranteed to impress even the most discerning palates.

While the exact origins of Chocolate Cherry Cake are a bit hazy, the combination of chocolate and cherries has a long and celebrated history, particularly in European baking traditions. Think of the Black Forest Gateau, a German masterpiece that showcases the perfect marriage of these two ingredients. The allure is undeniable: the slight bitterness of dark chocolate beautifully complements the sweet-tartness of cherries, creating a balanced and irresistible flavor profile.

But beyond the exquisite taste, what makes this cake so beloved? For me, it’s the perfect balance of textures – the soft, yielding crumb of the cake against the burst of juicy cherries. It’s also incredibly versatile. Enjoy a slice warm with a scoop of vanilla ice cream, or serve it at room temperature with a dusting of powdered sugar. Whether you’re celebrating a special occasion or simply craving a comforting treat, this Chocolate Cherry Cake is sure to hit the spot. Let’s get baking!

Ingredients:

• For the Cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• For the Cherry Filling:
• 2 (21 ounce) cans cherry pie filling
• ¼ cup cherry juice (reserved from the pie filling, if needed)
• 1 tablespoon cornstarch (if needed to thicken)
• 1 teaspoon almond extract (optional, but highly recommended!)
• For the Chocolate Buttercream Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• ¾ cup unsweetened cocoa powder
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional Garnishes:
• Chocolate shavings
• Fresh cherries
• Maraschino cherries

Preparing the Cake:

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I like to use baking spray with flour already in it – it makes life so much easier! You can also line the bottoms of the pans with parchment paper rounds for extra insurance against sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is evenly distributed – you don’t want any pockets of baking soda!
3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Whisk until everything is well combined and the eggs are fully incorporated.
4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Be careful not to overmix! A few lumps are okay at this stage.
5. Add Boiling Water: This is the secret ingredient! Carefully pour in the boiling water and mix on low speed until the batter is smooth and thin. Don’t be alarmed by the thin consistency – it’s supposed to be like that. The boiling water helps to bloom the cocoa powder and creates a super moist cake.
6. Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on them.
7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from sticking and allows them to cool evenly. Make sure they are completely cool before frosting!

Preparing the Cherry Filling:

1. Prepare the Cherry Filling: In a medium saucepan, combine the cherry pie filling and almond extract (if using).
2. Thicken if Necessary: If the cherry pie filling seems too thin, you can thicken it with a cornstarch slurry. In a small bowl, whisk together the cornstarch and cherry juice (reserved from the pie filling) until smooth. Stir the cornstarch slurry into the cherry pie filling and cook over medium heat, stirring constantly, until the filling has thickened slightly. This usually takes just a few minutes.
3. Cool the Filling: Remove the cherry filling from the heat and let it cool completely before assembling the cake. This prevents the frosting from melting.

Making the Chocolate Buttercream Frosting:

1. Cream the Butter: In a large bowl, beat the softened butter with an electric mixer until light and fluffy. This usually takes about 3-5 minutes. Make sure your butter is truly softened, but not melted!
2. Add Powdered Sugar and Cocoa: Gradually add the powdered sugar and cocoa powder to the butter, mixing on low speed until combined. Be careful not to add all the powdered sugar at once, or you’ll end up with a cloud of sugar dust!
3. Add Heavy Cream and Vanilla: Gradually add the heavy cream and vanilla extract to the mixture, mixing on medium speed until smooth and creamy. Add the heavy cream a little at a time until you reach your desired consistency.
4. Add Salt: Add a pinch of salt to balance the sweetness.
5. Whip the Frosting: Beat the frosting on high speed for 1-2 minutes, until light and fluffy. This will make the frosting easier to spread.

Assembling the Chocolate Cherry Cake:

1. Level the Cakes: If the cakes have a dome on top, use a serrated knife to level them. This will ensure that the cake layers are even and stable.
2. Place First Layer: Place one cake layer on a serving plate or cake stand.
3. Add Cherry Filling: Spread the cherry filling evenly over the first cake layer, leaving a ½-inch border around the edge. This will prevent the filling from oozing out when you add the second layer.
4. Add Second Layer: Carefully place the second cake layer on top of the cherry filling.
5. Frost the Cake: Frost the entire cake with the chocolate buttercream frosting. You can use a spatula or a piping bag to apply the frosting. I like to start with a crumb coat – a thin layer of frosting that seals in any loose crumbs. Then, I chill the cake for 15-20 minutes before applying the final layer of frosting.
6. Decorate (Optional): Decorate the cake with chocolate shavings, fresh cherries, or maraschino cherries. Get creative and have fun!
7. Chill and Serve: Chill the cake for at least 30 minutes before serving. This will allow the frosting to set and the flavors to meld together.

Tips for Success:

• Room Temperature Ingredients: Using room temperature ingredients, especially the butter and eggs, is crucial for creating a smooth and even batter. Room temperature ingredients emulsify better, resulting in a more tender and moist cake.
• Don’t Overmix: Overmixing the cake batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined, and don’t worry about a few lumps.
• Proper Oven Temperature: Make sure your oven is properly preheated before baking the cakes. An accurate oven temperature is essential for even baking.
• Cool Completely: Allow the cakes to cool completely before frosting. Frosting a warm cake will cause the frosting to melt and slide off.
• Adjust Sweetness: If you prefer a less sweet frosting, you can reduce the amount of powdered sugar.
• Add Coffee: For a richer chocolate flavor, you can add 1-2 teaspoons of instant coffee granules to the boiling water.
• Cherry Liqueur: For an extra boozy kick, add a tablespoon or two of cherry liqueur to the cherry filling.

Storage Instructions:

Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Let the cake sit at room temperature for about 30 minutes before serving to soften the frosting.

Freezing Instructions:

You can freeze the unfrosted cake layers for up to 2 months. Wrap the cake layers tightly in plastic wrap and then in aluminum foil. Thaw the cake layers overnight in the refrigerator before frosting.

Variations:

• Chocolate Chips: Add ½ cup of chocolate chips to the cake batter for extra chocolatey goodness.
• Nuts: Add ½ cup of chopped nuts (such as walnuts or pecans) to the cake batter or sprinkle them on top of the frosting.
• Different Extracts: Experiment with different extracts, such as peppermint extract or orange extract, to change the flavor of the cake.
• White Chocolate Frosting: Use white chocolate instead of cocoa powder in the buttercream frosting for a white chocolate version.

Conclusion:

This Chocolate Cherry Cake isn’t just another dessert; it’s a symphony of flavors and textures that will leave you craving more. The rich, decadent chocolate perfectly complements the sweet and slightly tart cherries, creating a harmonious balance that’s simply irresistible. From the moist, tender crumb to the burst of cherry goodness in every bite, this cake is a guaranteed crowd-pleaser for any occasion. Trust me, once you’ve tasted it, you’ll understand why I’m so passionate about sharing this recipe with you. It’s a must-try for any baking enthusiast, and even if you’re a beginner, the straightforward instructions make it surprisingly easy to achieve bakery-worthy results.

But the best part? This cake is incredibly versatile! While it’s divine on its own, a simple dusting of powdered sugar elevates it to an elegant dessert. For a truly decadent experience, try serving it warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The contrast of the warm cake and cold ice cream is pure bliss.

Looking for variations? You can easily adapt this recipe to suit your preferences. If you’re not a fan of cherries, try substituting them with raspberries, blueberries, or even chopped strawberries. For a richer, more intense chocolate flavor, add a tablespoon of instant espresso powder to the batter. And if you’re feeling adventurous, consider incorporating a swirl of cherry jam or a layer of chocolate ganache for an extra touch of indulgence.

Another fantastic serving suggestion is to pair this cake with a rich, dark coffee or a glass of sweet dessert wine. The flavors complement each other beautifully, creating a truly memorable culinary experience. You could also cut the cake into smaller squares and serve them as bite-sized treats at a party or gathering. They’re always a hit!

I’ve poured my heart and soul into perfecting this Chocolate Cherry Cake recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect dessert for birthdays, holidays, or simply a special treat for yourself. The combination of the deep chocolate flavor and the bright, fruity cherries is truly magical.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you won’t be disappointed. This cake is more than just a recipe; it’s an experience. It’s about creating something delicious and sharing it with the people you love.

I’m so excited for you to try this recipe and experience the joy of baking this incredible cake. Once you’ve made it, please come back and share your experience in the comments below! I’d love to hear about your variations, your serving suggestions, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me continue to improve and share even more amazing recipes with you. Happy baking! Let me know if you have any questions, and I’ll be happy to help. I can’t wait to see your beautiful Chocolate Cherry Cake creations!