Cherry Chocolate Cake Recipe
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup pitted and chopped cherries (fresh or frozen, thawed)
For the Cherry Filling:
- 2 cups pitted cherries (fresh or frozen, thawed)
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 tablespoon cherry liqueur (optional)
For the Chocolate Ganache:
- 1 ½ cups heavy cream
- 12 oz dark or semi-sweet chocolate, chopped
For Garnish:
- Fresh cherries (optional)
- Shaved chocolate (optional)
Instructions
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, combine the sugar, milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in the boiling water slowly until the batter is smooth. The batter will be thin, but that’s normal.
- Fold in the chopped cherries until evenly distributed in the batter.
2. Bake the Cake:
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
3. Prepare the Cherry Filling:
- While the cakes are baking, make the cherry filling. In a medium saucepan, combine the cherries, sugar, and cornstarch.
- Stir in the water and cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 10 minutes.
- Remove from heat and stir in the vanilla extract and cherry liqueur if using. Allow the filling to cool completely before using.
4. Prepare the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chopped chocolate in a heatproof bowl.
- Let it sit for 5 minutes to melt the chocolate, then stir until the ganache is smooth and glossy.
- Let the ganache cool slightly until it thickens to a spreadable consistency.
5. Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a thick layer of the cherry filling over the top of the cake.
- Place the second cake layer on top of the filling, pressing down gently to ensure it sticks.
- Pour the chocolate ganache over the top of the cake, letting it drip down the sides.
- Use a spatula to smooth the ganache over the entire cake.
6. Garnish and Serve:
- If desired, garnish the cake with fresh cherries and shaved chocolate.
- Let the cake sit for at least 30 minutes before serving to allow the ganache to set.
- Slice and serve the cake with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.
Tips:
- For an even richer flavor, substitute half of the boiling water with hot coffee.
- The cherry filling can be made ahead of time and stored in the refrigerator for up to 3 days.
- If you prefer a sweeter ganache, use milk chocolate instead of dark chocolate.
Storage:
- Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen for up to 3 months; thaw in the refrigerator before serving.
This Cherry Chocolate Cake combines the richness of chocolate with the tartness of cherries, creating a perfect balance of flavors. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is sure to impress!
