cherry chocolate cake recipe

Written ByJenny Smyth Posted on
cherry chocolate cake recipe
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The Best cherry chocolate cake recipe

I’ve always been a fan of desserts that are both decadent and delicious, and my cherry chocolate cake recipe fits the bill. This recipe is a classic, with a moist and flavorful cake that’s perfect for special occasions or everyday treats.

The combination of cherry and chocolate flavors is a match made in heaven, and I love how easy it is to make this cake at home. I’ve served this cake at family gatherings, birthdays, and even just as a random Tuesday treat, and it’s always a hit.

My kids love helping me mix the batter, and they’re always excited to taste the finished product. Plus, the health benefits of this recipe are numerous – the cherries provide antioxidants and fiber, while the dark chocolate adds a boost of flavonoids.

Overall, this recipe is a winner in my book.

Cherry Chocolate Cake

Cherry Chocolate Cake

4.5 from 930 votes

A rich and moist chocolate cake with a delightful cherry filling, perfect for chocolate and cherry lovers. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp espresso powder
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water

For the Cherry Filling

1 can (21 oz) cherry pie filling
1/4 cup cornstarch
1/4 cup granulated sugar
1/4 cup water

For the Chocolate Ganache

1 cup heavy cream
8 oz semi-sweet chocolate chips

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking pan.
3In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
4Mix well to ensure all dry ingredients are evenly combined.
5Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
6Mix on medium speed until the batter is smooth and well combined.
7The batter will be thin.
8Gradually add the boiling water to the batter and mix until fully incorporated.
9The batter will become even thinner.
10Pour the batter into the prepared baking pan and smooth the top with a spatula.
11Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12The cake should be slightly pulling away from the sides of the pan.
13While the cake is baking, prepare the cherry filling.
14In a saucepan, combine cherry pie filling, cornstarch, sugar, and water.
15Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
16Remove from heat and set aside.
17Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
18Then, use a spoon to create small indentations in the cake to hold the cherry filling.
19Spoon the cherry filling evenly over the top of the cake, pressing it gently into the indentations.
20Allow the cake to cool completely.
21To make the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
22Pour the hot cream over the chocolate chips in a bowl and let it sit for 2-3 minutes without stirring.
23Stir the chocolate and cream together until the chocolate is completely melted and the mixture is smooth.
24If the ganache is too thick, add a small amount of hot water to thin it out.
25Once the cake is completely cool, pour the chocolate ganache over the top, spreading it evenly to cover the cherry filling.
26Allow the ganache to set for at least 30 minutes before serving.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Whisk
Spatula
Saucepan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 450mg🌾Total Carbs: 50g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: You can substitute almond milk for buttermilk for a lactose-free option. Allow the cake to cool completely before adding the cherry filling and ganache to prevent a soggy cake.

This cherry chocolate cake recipe is a staple in our household – it’s perfect for special occasions or everyday treats. I love how easy it is to make and how delicious it turns out every time.

Plus, the health benefits of this recipe are numerous – it’s full of antioxidants, fiber, and flavonoids from the cherries and dark chocolate. Whether you’re serving it at a family gathering or just enjoying it as a random Tuesday treat, I highly recommend giving this recipe a try.

❓ Frequently Asked Questions About Cherry Chocolate Cake

Q: What type of cherries should I use in this recipe?

I like to use sweet cherries for this recipe, but you can also use tart cherries if you prefer a bit more acidity.

Q: Can I substitute the chocolate chips with something else?

Yes, you can substitute the chocolate chips with chopped nuts or shredded coconut for a different texture.

Q: How long does this cake take to make?

This cake takes about 30 minutes to prepare and 40 minutes to bake.

Q: Can I make this cake in advance?

You can make this cake up to 24 hours in advance, but keep it stored in an airtight container in the refrigerator.

Q: What’s the best way to store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

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