cherry chocolate cake recipe

Written BySheba G Updated On
cherry chocolate cake recipe
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The Best cherry chocolate cake recipe

I’m so excited to share with you one of my favorite recipes, cherry chocolate cake. This recipe has been a staple in my household for years, and it’s always a hit with my family and friends. The combination of rich, velvety chocolate and sweet, juicy cherries is absolutely divine.

I love that this cake is perfect for any occasion – whether it’s a birthday party, a holiday gathering, or just a Tuesday night dessert. The best part is that it’s incredibly easy to make and requires minimal ingredients, making it a great option for busy home cooks like myself. I remember first trying this recipe at a friend’s house when I was in high school.

We were all raving about how delicious it was, and I knew right then and there that I had to have the recipe. Years later, I finally got my hands on it and have been making it ever since. My kids love helping me in the kitchen, especially when we’re making this cake – they get to be in charge of stirring the batter and sprinkling the chocolate chips on top.

One of the things I love about this recipe is that it’s not too sweet, which is perfect for me since I have a bit of a sweet tooth. The cherries add just the right amount of tartness to balance out the richness of the chocolate. And let’s not forget about the texture – the moist, fluffy cake paired with the crunchy cherry chunks is absolute perfection.

If you’re looking for a new dessert to add to your repertoire, look no further! This cherry chocolate cake recipe is sure to become a favorite in your household. And don’t worry if you’re not a seasoned baker – this recipe is easy enough for even the most novice cook to follow.

Cherry Chocolate Cake

Cherry Chocolate Cake

4.5 from 1744 votes

This Cherry Chocolate Cake is a decadent treat featuring rich chocolate cake layers and a luscious cherry filling. Perfect for any celebration or indulgent dessert.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chocolate 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

2 cans (15 oz each) pitted dark sweet cherries, drained
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 cup water
1 tsp lemon juice
1/2 tsp almond extract

For the Chocolate Ganache

8 oz semi-sweet chocolate chips
1 cup heavy cream

For the Cherry Topping

1 cup fresh cherries, pitted and halved
2 tbsp granulated sugar
1 tbsp water

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking dish.
3In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
Mix well.
4Add buttermilk, vegetable oil, eggs, and vanilla extract.
5Beat on medium speed for 2 minutes.
6Stir in boiling water.
7The batter will be thin.
8Pour the batter into the prepared baking dish and bake for 30-35 minutes.
9The cake is done when a toothpick inserted into the center comes out clean.
10While the cake is baking, prepare the cherry filling.
11In a medium saucepan, combine drained cherries, sugar, cornstarch, water, and lemon juice.
12Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
13Remove from heat and stir in almond extract.
14Set aside to cool slightly.
15After the cake has baked and cooled for 10 minutes, use a spoon to create small indentations in the cake.
16Spread the cherry filling evenly over the cake.
17In a microwave-safe bowl, combine chocolate chips and heavy cream.
18Microwave in 30-second intervals, stirring between each interval, until the chocolate is melted and the mixture is smooth.
19Allow the ganache to cool slightly.
20Pour the ganache over the cherry filling, spreading it evenly to cover the entire cake.
21Refrigerate the cake for at least 2 hours to allow the ganache to set.
22For the cherry topping, combine fresh cherries, sugar, and water in a small saucepan.
23Cook over medium heat until the cherries soften and the mixture thickens slightly.
24Remove from heat and let it cool.
25Arrange the cherry topping on the cake before serving.

🔧Equipment

Mixing bowls
Electric mixer
9×13 inch baking dish
Saucepan
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 400mg🌾Total Carbs: 70g🥦Dietary Fiber: 3g🍬Sugars: 55g🥩Protein: 5g

📝Notes

Tips: For a moister cake, you can add an additional 1/4 cup of vegetable oil to the batter. For a richer flavor, use dark chocolate chips in the ganache.

Watch Video Of How Cherry Chocolate Cake Works

This cherry chocolate cake is always a good idea for any occasion – whether it’s a birthday party or just a Tuesday night dessert.

And don’t worry about leftovers – this cake freezes beautifully so you can enjoy it later.

One of my favorite things about this recipe is that it’s incredibly easy to customize with your own favorite toppings or mix-ins – try adding nuts or sprinkles on top for an extra-special touch.

❓ Frequently Asked Questions About Cherry Chocolate Cake

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

A: You can use either sweet or tart cherries in this recipe – whichever you prefer! Just be sure to rinse them well before using them. If you want to make sure they’re extra juicy, you can even soak them in a mixture of sugar and water before adding them to the batter.

Q: Can I substitute almond milk for regular milk in this recipe?

A: Yes, you can definitely use almond milk as a substitute in this recipe. However, keep in mind that almond milk has a slightly different consistency than regular milk, so you may need to adjust the amount of liquid accordingly.

Q: Do I need to refrigerate the cake after it’s baked?

A: It’s up to you whether or not you want to refrigerate the cake after baking. If you plan on serving it within a few hours of baking, it should be fine at room temperature. However, if you’re planning on storing it for an extended period of time (like overnight), it’s best to refrigerate it.

Q: Can I make this cake ahead of time?

A: Absolutely! This cake freezes beautifully – simply wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 2 months. When you’re ready to serve it, just thaw it overnight in the refrigerator or let it sit at room temperature for a few hours.

Q: What if I don’t have any cocoa powder? Can I still make this cake?

A: While cocoa powder does add an intense chocolate flavor to this cake, you can still make it without using cocoa powder altogether. Simply omit the 1/2 cup of cocoa powder from the ingredient list and proceed with the rest of the recipe as instructed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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