This Chocolate Cherry Cake is a sweet treat that’s sure to impress! With rich chocolate flavor and juicy cherries, it’s a celebration on a plate.
I love how the cherries make the cake extra moist. It’s perfect for birthdays or just a cozy night in! Don’t be surprised if you want seconds—it’s that good! 😋
Key Ingredients & Substitutions
Cocoa Powder: Unsweetened cocoa powder gives the cake a deep chocolate flavor. If you only have Dutch-process cocoa, that works too, but it might change the cake’s richness slightly. I prefer using natural cocoa powder for its lively flavor.
Cherries: Fresh pitted cherries can add a wonderful burst of flavor, but if they’re out of season, frozen cherries are a great substitute. Maraschino cherries can also work for sweetness. I love the look of fresh cherries on top for a pop of color!
Vegetable Oil: This adds moisture to the cake. For a healthier alternative, you can use applesauce or melted coconut oil. I sometimes mix in a bit of olive oil for added richness!
Chocolate Chips: Semi-sweet chocolate chips are standard, but if you prefer more intense chocolate, use dark chocolate. You could also use white chocolate if you’re aiming for a contrast with the cherries.
How Do I Achieve the Perfect Ganache Frosting?
Making ganache can seem tricky, but it’s quite simple! The key is to control the temperature of your cream and chocolate. Here’s how to do it:
- Heat the cream just until it simmers; don’t boil it.
- Pour the hot cream over the chopped chocolate and let it sit without stirring. This step allows the chocolate to soften and melt properly.
- After a few minutes, stir gently in a circular motion until you see a smooth and glossy mixture.
- If it seems too thick, you can add a little more warm cream or heat gently again to achieve your desired consistency.
Let your ganache cool slightly before spreading it on the cake to avoid it running off the sides. Enjoy your delicious creation!
How to Make Chocolate Cherry Cake
Ingredients You’ll Need:
For the Cake:
- 1 and 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 and 1/2 tsp baking powder
- 1 and 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) boiling water
- 1 cup fresh or frozen pitted cherries, chopped (optional: maraschino cherries or preserved cherries for flavor)
- 1/2 cup chocolate chips (semi-sweet or dark)
For the Chocolate Ganache Frosting:
- 1 cup (240ml) heavy cream
- 8 oz (225g) semi-sweet or dark chocolate, chopped
For Topping:
- Fresh whole cherries with stems (about 10-12)
- Optional: a light glaze made from cherry preserves or a simple syrup for shine
How Much Time Will You Need?
To make this delicious Chocolate Cherry Cake, you’ll need about 20 minutes for prep and 35-40 minutes for baking. Plus, allow an extra 30 minutes for the ganache to set in the fridge. All in all, your sweet treat will be ready in about 1.5 hours, and then you can indulge in it!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take a 9×9 inch square baking pan and grease it well with butter or oil, then dust it with flour, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Use a whisk or a sifter to make sure everything is well mixed, and there are no lumps in your dry ingredients.
3. Combine Wet Ingredients:
Add the eggs, milk, vegetable oil, and vanilla extract into the bowl with the dry ingredients. Using a mixer, beat the mixture on medium speed for about 2 minutes. You’ll want it to be smooth and combined well.
4. Add the Boiling Water:
Carefully stir in the boiling water—this will make your batter super rich and moist. Don’t worry if the batter seems thin; that’s how it’s supposed to be!
5. Fold in Cherries and Chocolate Chips:
Gently fold in the chopped cherries and chocolate chips, making sure they’re evenly distributed throughout the batter.
6. Bake the Cake:
Pour the batter into the prepared baking pan and place it in the oven. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This ensures it sets perfectly without falling apart.
8. Make the Ganache:
In a small saucepan, heat the heavy cream over medium heat until it starts to simmer, then remove it from the heat. Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for about 2-3 minutes to melt.
9. Stir the Ganache:
Using a spatula, stir the chocolate and cream together until it turns into a smooth and glossy ganache.
10. Frost the Cake:
Spread the ganache evenly over the cooled cake, allowing it to drizzle down the sides for a lovely finish.
11. Decorate:
Arrange fresh whole cherries on top of the ganache for a beautiful presentation. If you like, you can brush them lightly with warmed cherry preserves or simple syrup to give them a shiny glaze.
12. Chill and Serve:
Chill the cake in the refrigerator for about 30 minutes to let the ganache set before slicing. And there you have it—your Chocolate Cherry Cake is ready to be enjoyed!
Enjoy your rich, moist Chocolate Cherry Cake with luscious chocolate glaze and fresh cherries!
Can I Use Different Types of Cherries?
Absolutely! Fresh pitted cherries add a wonderful flavor, but if they’re out of season, you can use frozen cherries instead. Maraschino cherries or even preserved cherries work great as flavorful alternatives too!
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. Just make sure to cover it well to keep the ganache from drying out!
Can I Make This Cake Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. Make sure it’s one that includes a binding agent, such as xanthan gum, for the best texture!
What Should I Do if My Ganache is Too Thick?
If your ganache seems too thick for spreading, just warm it slightly over low heat and stir in a bit of heavy cream until you reach your desired consistency. This will help make it easy to spread over your cake.
