This Chocolate Cherry Cake is a sweet treat, bringing together rich chocolate and juicy cherries. It’s moist, delicious, and perfect for any celebration or a simple dessert at home!
I love how the cherries add a lovely burst of flavor that makes every bite exciting. Sometimes I find myself sneaking another slice—who could resist this combo? 🍒🍫
Key Ingredients & Substitutions
Cherries: Fresh cherries are ideal for this recipe, but frozen ones work just as well. If cherries aren’t available, you can use raspberries for a similar tart flavor, or even canned cherries if you’re in a pinch. Just make sure to drain them well!
All-purpose flour: This is the standard for cakes, but you can swap in whole wheat flour for a healthier option. Just know it may alter the texture a bit—more dense and hearty. Gluten-free flour blends also work, ensuring a hopeful dessert for those avoiding gluten.
Cocoa powder: Unsweetened cocoa is a must for that rich chocolate taste. If you don’t have it, you can replace it with Dutch-processed cocoa for a smoother flavor. Just skip the baking powder if you do this since Dutch cocoa is more alkaline.
Buttermilk: This adds moisture and tang to the cake. If you don’t have buttermilk, you can create a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for about 5 minutes before using.
How Do I Get the Cake to Stay Moist and Fluffy?
Keeping the cake moist is all about the right mixing and baking techniques. Here are some tips:
- Don’t overmix: Once you combine the wet and dry ingredients, mix only until just combined. Overmixing can lead to dense cake.
- Measure liquids correctly: Use measuring cups for liquids like buttermilk and boiling water. Too much or too little can affect the cake’s texture.
- Don’t skip the boiling water: Adding boiling water at the end helps create a thinner batter, leading to a more moist cake once baked.
- Cool properly: Make sure to let the cake cool completely before frosting. This allows the ganache to set perfectly.
By following these techniques, you’ll achieve a wonderfully moist and fluffy chocolate cherry cake that’s sure to impress!
Chocolate Cherry Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup fresh or frozen pitted cherries (plus extra for garnish)
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 1/4 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk or whole milk
- 3/4 cup boiling water
- 1 cup semisweet chocolate chips (plus extra for garnish)
For the Chocolate Ganache Frosting:
- 1 cup heavy cream
- 8 ounces semisweet or bittersweet chocolate, finely chopped
How Much Time Will You Need?
This Chocolate Cherry Cake will take about 15-20 minutes to prepare and 40-45 minutes to bake, plus cooling time. Overall, plan for about 2 hours before it’s ready to serve due to cooling and frosting time.
Step-by-Step Instructions:
1. Prepare Cherries and Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan to prevent sticking. If you’re using frozen cherries, make sure to thaw and drain them well so the cake doesn’t become soggy.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This mix will ensure that your cake rises beautifully and has that rich chocolate flavor!
3. Blend the Wet Ingredients:
In a large bowl, combine the sugar and vegetable oil, whisking until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract for a lovely aroma.
4. Combine the Mixtures:
Now, you’ll alternately add the dry ingredients and the buttermilk into the wet mixture. Start and end with the dry ingredients. Mix gently until just combined; you want to avoid overmixing.
5. Incorporate Boiling Water:
Carefully stir in the boiling water. Don’t worry if the batter looks thin; this is perfect for a moist cake!
6. Fold in Cherries and Chocolate Chips:
Gently fold in the cherries and chocolate chips, making sure they’re evenly distributed throughout the batter.
7. Bake the Cake:
Pour the batter into your prepared pan, spreading it out evenly. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
8. Cool the Cake:
Let the cake cool completely in the pan on a wire rack. This step is important for the ganache to set well later!
9. Make the Ganache Frosting:
In a small saucepan, heat the heavy cream until it just starts to simmer. Remove from heat and pour it over the chopped chocolate in a heatproof bowl. Let it sit for a few minutes, then stir until it’s smooth and glossy.
10. Frost the Cake:
Once the cake is cool, pour the ganache over the top, spreading it out evenly with a spatula.
11. Garnish:
Top the cake with whole cherries and sprinkle some extra chocolate chips or small chocolate pearls for a delightful finish.
12. Serve and Enjoy:
Slice the cake and enjoy each rich, moist bite full of decadent chocolate and sweet cherries. It’s perfect for celebrations or just because!
This cake truly brings together the luscious combination of chocolate and cherries, making it an irresistible treat for all occasions. Happy baking!
Can I Use Frozen Cherries Instead of Fresh?
Absolutely! Frozen cherries work perfectly in this recipe. Just be sure to thaw and drain them well to avoid excess moisture in the cake.
How Can I Make This Cake Gluten-Free?
You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure your blend contains xanthan gum for better structure and texture.
Can I Make the Cake Ahead of Time?
Yes! You can bake the cake a day in advance and keep it wrapped tightly at room temperature or in the fridge. Just frost it right before serving to ensure the ganache stays fresh and glossy.
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the unfrosted cake for up to 3 months—just thaw before serving!
