Delicious Cherry Chocolate Cake Recipe

Introduction

The classic pairing of rich chocolate and tart-sweet cherries creates an unforgettable dessert. This cherry chocolate cake recipe offers a simplified, rustic take on the beloved Black Forest Cake. You’ll love its incredibly moist texture, deep chocolate flavor, and elegant presentation. For an authentic touch, you can add a splash of Kirschwasser, enhancing the cherry notes beautifully.

Why You’ll Love This Cherry Chocolate Cake

• Effortlessly Elegant: Achieve sophisticated flavor and a beautiful presentation without complex techniques.
• Rich & Balanced: Deep, decadent chocolate perfectly complements the bright, tart-sweet cherries.
• Moist & Tender: Each bite delivers an incredibly soft and flavorful cake that melts in your mouth.
• Versatile Dessert: This delightful cherry chocolate cake is perfect for family gatherings, holidays, or any special occasion.
• Customizable: Easily adapt ingredients to suit dietary needs or simply adjust flavors to your preference.

Ingredients

Creating this show-stopping cherry chocolate cake starts with quality ingredients. Gather everything before you begin for a smooth baking experience.

For the Chocolate Cake:

• 2 1/3 cups (280g) all-purpose flour
• 2 cups (400g) granulated sugar
• 2/3 cup (50g) Dutch-processed cocoa powder, sifted if lumpy
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 1/4 cups (300ml) hot strong coffee
• 2 Tbsp rum or brandy
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) mild-flavored oil, such as vegetable oil
• 1 tsp vanilla extract

For the Cherry Filling:

• 4 cups fresh or frozen sweet dark cherries, pitted
• 1/4 cup (60ml) water
• 2 Tbsp Kirschwasser or brandy
• 1/2 cup (100g) granulated sugar
• 1 1/2 Tbsp cornstarch

For the Whipped Cream:

• 2 cups (480ml) heavy whipping cream
• 1-2 Tbsp confectioners’ sugar
• 1 tsp vanilla extract

Notes & Substitutions

• Flour: All-purpose flour works wonderfully, but for a lighter texture, you can use cake flour.
• Cocoa: Use Dutch-processed cocoa powder for a deep, rich color and profound chocolate flavor in your cherry chocolate cake. As explained by King Arthur Baking, Dutch-processed cocoa is alkalized to reduce acidity, resulting in a less bitter and richer chocolate flavor. Learn more about Dutch-processed cocoa powder.
• Coffee: Hot coffee greatly enhances the chocolate flavor without adding any coffee taste. Many bakers, including those on Baking Bites, use coffee to deepen the chocolate notes in cakes. Discover why coffee enhances chocolate flavor in baking.
• Alcohol: For the cake, substitute rum or brandy with flat cola or stout beer. For the cherry filling, use cherry juice instead of Kirschwasser.
• Buttermilk: No buttermilk? Make your own! Combine 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes.
• Cherries: Both fresh and frozen sweet dark cherries yield excellent results for the filling.
• Whipping Cream: Ensure your heavy whipping cream is very cold for the best and stiffest peaks.

Equipment

Gathering your tools ahead of time simplifies the baking process for your perfect cherry chocolate cake.

• Two 8-inch round cake pans
• Parchment paper
• Large mixing bowls
• Small mixing bowls
• Whisks (hand and stand mixer)
• Medium saucepan
• Fine-mesh sieve
• Stand mixer with whisk attachment
• Offset spatula
• Serving plate or cake stand

Instructions

Making this delicious cherry chocolate cake is a straightforward process when you follow these simple steps.

Prepare the Chocolate Cake

1. Preheat oven and prep cake pans: Preheat your oven to 350°F (175°C). Generously grease two 8-inch (20cm) round cake pans, then line them with greased parchment paper. Set them aside.
2. Whisk dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until they are well combined.
3. Combine wet ingredients (except coffee/rum): In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla until well combined.
4. Stir coffee and rum together: In a small bowl, stir together the hot strong coffee and rum (or brandy).
5. Gradually combine mixtures: Add the egg mixture and half of the coffee-rum blend to the dry ingredients. Mix with a spoon until smooth. Slowly add the remaining coffee-rum and whisk until totally blended and smooth. The batter for this amazing cherry chocolate cake will be quite thin.
6. Pour batter into pans: Pour the batter evenly into the prepared pans. Gently tap the pans on the counter several times to release any excess air bubbles.
7. Bake cakes: Bake until a tester inserted into the center of the cakes comes out clean, which usually takes about 30 minutes.
8. Cool completely: Let the cakes cool completely in their pans before you invert them onto a wire rack, then onto a serving plate.

Make the Cherry Filling

1. Cook cherries: In a medium saucepan over medium heat, stir together the cherries, water, and Kirschwasser. Cover the pan and cook until the cherries are tender, about 10 minutes for frozen cherries or 15 minutes for fresh.
2. Whisk sugar and cornstarch: In a small bowl, whisk together the granulated sugar and cornstarch.
3. Strain cherries: Strain the cherries through a fine-mesh sieve, reserving all the juice. Set the cooked fruit aside.
4. Thicken juice: Return the reserved juice to the saucepan. Add the sugar and cornstarch mixture to the juice. Turn the heat to medium and cook until it comes to a boil and the liquid thickens and becomes transparent, about 3 minutes.
5. Return cherries: Add the reserved fruit back to the pan and cook for another 30 seconds.
6. Cool filling: Transfer the cherry filling to a bowl and let it cool completely to room temperature.
7. Store filling: Transfer the cooled filling to an airtight container and store it in the refrigerator for up to 3 days.

Whip the Cream

1. Chill bowl and whisk: For the best results, chill your stand mixer bowl and whisk attachment in the freezer for 10-15 minutes before you begin.
2. Combine ingredients: In the chilled stand mixer bowl fitted with the whisk attachment, combine the heavy whipping cream, confectioners’ sugar, and vanilla extract.
3. Beat until thick: Beat on medium speed until the cream just begins to thicken. It will start to leave faint marks from the whisk.
4. Finish by hand: Remove the bowl from the mixer. Continue whipping the cream by hand with the whisk attachment for several seconds until it reaches your desired consistency. This simple trick prevents over-mixing.

Assemble the Cake

1. First cake layer: Place one cooled cherry chocolate cake layer on your chosen serving plate.
2. Spread cream: Using an offset spatula, spread half of the freshly whipped cream evenly over the top of the first cake layer.
3. Add cherry filling: Distribute half of the cooled cherry filling over the whipped cream.
4. Repeat layers: Carefully place the second cake layer on top. Repeat with the remaining whipped cream and the rest of the cherry filling.
5. Garnish: Finish your beautiful cherry chocolate cake by topping it with chocolate shavings or a few fresh cherries for an extra special touch.
6. Serve or store: Serve the cake immediately to enjoy its fresh textures, or store it covered in the refrigerator for up to 24 hours.

Pro Tips & Troubleshooting

• Perfectly Flat Cakes: Ensure your oven temperature is accurate by using an oven thermometer. Avoid over-mixing the batter, which can develop too much gluten.
• Preventing Dry Cake: Do not overbake your cherry chocolate cake. Start checking for doneness a few minutes before the recipe suggests. Accurate ingredient measurements also prevent dryness.
• Whipping Cream Stability: Always keep your cream, bowl, and whisk very cold. Do not overbeat the cream; it can quickly turn grainy.
• Flavor Boost: Bloom your cocoa powder in the hot coffee before adding it to the batter. This enhances the chocolate flavor intensity.
• Cherries: Taste your cherries. Adjust the amount of sugar in the filling based on their natural sweetness or tartness.
• Smooth Layers: An offset spatula is your best friend for spreading cream and filling evenly and smoothly across your cake layers.

Serving, Storage, and Variations

This delightful cherry chocolate cake is a treat that brings joy to any occasion.

Serving Suggestions

• Enjoy this cake immediately after assembly for the freshest texture and flavor.
• Serve it alongside a cup of coffee or a glass of milk for a complete dessert experience.

Storage

• Store the assembled cherry chocolate cake, covered tightly, in the refrigerator for up to 24 hours. The flavors will meld beautifully.
• The cherry filling can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
• You can bake the cake layers a day in advance and wrap them tightly in plastic wrap at room temperature or freeze them for longer storage.

Variations

• Mini Cakes: Use smaller cake pans (e.g., 6-inch) to create individual mini versions of this cherry chocolate cake.
• Cupcakes: Bake the chocolate cake batter as cupcakes for convenient, single servings. Adjust baking time accordingly.
• Different Cake Base: Feel free to use another favorite chocolate cake recipe if you have one you love.
• Chocolate Ganache: For an extra decadent twist, drizzle or frost your cake with a rich chocolate ganache instead of some of the whipped cream.
• Spiced Cherries: Add a pinch of cinnamon, cardamom, or even a star anise to the cherry filling for a warm, spiced aroma.
• Stabilized Whipped Cream: For a firmer frosting that holds up longer, consider adding a touch of unflavored gelatin to your whipped cream.

Nutrition Information

This nutrition information is an estimate based on the ingredients and preparation. Actual values may vary depending on specific brands and portion sizes.

FAQ

• Can I make this cake ahead of time? Yes, you can prepare the cake layers and cherry filling up to 3 days in advance. Store them separately, then assemble the cherry chocolate cake close to serving.
• What if I don’t have Kirschwasser? You can easily substitute Kirschwasser with brandy, cherry juice, or even a little water for a non-alcoholic version.
• Why did my cake layers come out flat? Flat cake layers can result from old baking soda, an inaccurate oven temperature, or opening the oven door too early during baking.
• Can I use any type of cocoa powder? For this recipe, Dutch-processed cocoa powder is recommended as it creates a darker, richer chocolate flavor and color.
• How do I prevent my whipped cream from deflating? Ensure your cream, bowl, and whisk are very cold. Avoid overbeating; stop whipping as soon as it reaches soft or medium-stiff peaks.

Conclusion

Baking this delightful cherry chocolate cake is a truly rewarding experience, from the rich aroma filling your kitchen to the first decadent bite. This simplified, rustic version of a classic combines moist chocolate cake with luscious cherry filling and fluffy whipped cream, creating an irresistible blend of flavors and textures. We encourage you to try this recipe and share the joy with your loved ones. Let us know how your beautiful cherry chocolate cake turns out!

Delicious Cherry Chocolate Cake Recipe

A decadent chocolate cake recipe featuring a rich chocolate cake base, a sweet and tangy cherry filling, and fluffy whipped cream, topped with chocolate shavings for an elegant finish. Perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 50 minutes mins

Total Time 3 hours hrs 10 minutes mins

Servings 12 slices

Calories 550 kcal

Equipment

• Oven
• 8-inch / 20cm round cake pans
• Parchment paper
• Large bowl
• Small bowl
• Whisk
• Medium saucepan
• Fine-mesh sieve
• Airtight container
• Stand mixer
• Offset spatula

Ingredients

  

For the Cake

• 2 1/3 cups all-purpose flour (280g)
• 2 cups granulated sugar (400g)
• 2/3 cup Dutch-processed cocoa powder sifted if lumpy (50g)
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 1/4 cups hot strong coffee (300ml) you can substitute with flat cola or stout beer
• 2 Tbsp rum or brandy you can substitute with flat cola or stout beer
• 2 eggs
• 1 cup buttermilk (240ml)
• 1/2 cup mild-flavored oil (120ml) such as vegetable oil
• 1 tsp vanilla extract

For the Cherry Filling and Topping

• 4 cups fresh or frozen sweet dark cherries pitted
• 1/4 cup water (60ml)
• 2 tbsp kirschwasser or brandy
• 1/2 cup granulated sugar (100g)
• 1 1/2 Tbsp cornstarch

For the Perfect Whipped Cream

• 2 cups heavy whipping cream (480ml)
• 1-2 Tbsp confectioners’ sugar
• 1 tsp vanilla extract

For Assembly

• chocolate shavings for topping

Instructions

 

For the Cake

• Preheat your oven to 350°F / 175℃, then generously grease two 8-inch / 20cm round cake pans and line them with greased parchment paper.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt; in a small bowl, stir the coffee and rum together.
• Whisk eggs, buttermilk, oil, and vanilla in a separate bowl. Add the egg mixture and half the coffee-rum to the dry ingredients, mixing until smooth, then slowly whisk in the remaining coffee-rum until fully blended, noting the batter will be thin.
• Pour the batter into the prepared pans and gently tap them on the counter to release air bubbles.
• Bake for about 30 minutes until a tester comes out clean, then let the cakes cool completely before removing them from the pans and inverting onto a serving plate.

For the Cherry Filling and Topping

• In a medium saucepan over medium heat, combine cherries, water, and kirschwasser; cover and cook until cherries are tender, 10-15 minutes depending on whether they are frozen or fresh.
• In a small bowl, whisk together the sugar and cornstarch.
• Strain the cherries through a fine-mesh sieve, returning the juice to the pan and reserving the fruit.
• Add the sugar mixture to the juice in the pan, cook over medium heat until it boils, thickens, and becomes transparent (about 3 minutes), then return the reserved fruit to the pan and cook for another 30 seconds.
• Transfer the filling to a bowl, let cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days.

Perfect Whipped Cream

• In a stand mixer with a whisk attachment, combine cream, confectioners’ sugar, and vanilla; beat on medium speed until just thick, with whisk marks appearing in the cream.
• Remove the bowl from the mixer and continue whipping by hand for several seconds until the cream reaches the desired consistency, ensuring it is not over-mixed.

Assembly

• Place one cake layer on a serving plate, then spread half of the whipped cream over the top.
• Distribute half the cherry filling over the cream; repeat with the remaining cake layer, whipped cream, and filling.
• Finish by topping the cake with chocolate shavings.
• Serve the cake immediately or store it covered in the refrigerator for up to 24 hours.

Notes

For best results, ensure all cold ingredients like buttermilk and eggs are at room temperature for a smoother batter. When pitting cherries, be mindful of their juice; wearing an apron is recommended. You can prepare the cherry filling and whipped cream ahead of time to streamline assembly. If you don’t have kirschwasser, you can omit it or use additional brandy or even cherry juice for flavor, though the alcoholic element adds depth. Store any leftovers properly covered in the refrigerator.