This Chocolate Cherry Cake is a real treat! It’s rich, moist, and packed with delicious chocolatey flavor, all topped off with sweet cherries. Who could resist?
I love serving this cake at gatherings; it never lasts long! Plus, you can enjoy it with whipped cream or a scoop of ice cream for that extra yummy factor! 🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for structure. If you’re looking for a gluten-free option, you could use a gluten-free blend. I’ve had great success with almond flour in other recipes, but that could change the texture slightly.
Cocoa Powder: Unsweetened cocoa provides a deep chocolate flavor. If you’re out, you can use Dutch-processed cocoa, which is less acidic. Just remember, it might alter the taste subtly—try it if you like a milder flavor!
Cherries: Fresh cherries are wonderful, but if they’re not available, jarred cherries or frozen cherries work too! Make sure to drain and pit them. For a twist, you could even use raspberries for a different berry flavor.
Vegetable Oil: It keeps the cake moist. You can substitute with melted butter or coconut oil. If you prefer a lighter taste, canola oil is also a good option.
Heavy Cream: This is key for the ganache. If you’re looking for a lighter version, you can try using full-fat coconut milk, but the flavor will change slightly.
What’s the Best Way to Ensure a Moist Chocolate Cake?
To keep your cake moist and delicious, follow these simple techniques:
- Don’t Overmix: Once you add the wet ingredients, mix just until combined. Overmixing can make your cake tough.
- Boiling Water: Adding boiling water helps to create a lighter batter and, consequently, a lighter cake. Just be careful while stirring!
- Don’t Overbake: Check your cake a few minutes before the recommended baking time. It’s ready when a toothpick inserted in the center comes out with a few moist crumbs (but not wet batter).
- Cool Properly: Letting the cake cool fully before frosting ensures that the ganache doesn’t melt into the cake.
With these tips, your Chocolate Cherry Cake will turn out deliciously moist—a perfect treat for any occasion! Enjoy baking!
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 jarred cherries (pitted and drained if jarred)
- 1 cup cherry preserve or cherry pie filling (optional for layering)
For the Chocolate Ganache Frosting:
- 1 cup (240ml) heavy cream
- 8 oz (225g) bittersweet or semi-sweet chocolate, chopped
For Topping:
- Fresh cherries with stems for garnish
- Chocolate shavings or curls for decoration (optional)
How Much Time Will You Need?
This delightful cake requires about 15-20 minutes to prepare and about 35-40 minutes to bake. After baking, you’ll want to let it cool and set, which takes about 30 minutes to an hour. Overall, you’re looking at around 1.5 to 2 hours from start to finish before you can slice into your delicious creation!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×9 inch square cake pan to ensure your cake comes out easily.
2. Mix the Dry Ingredients:
In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Sift these together to make sure everything is mixed well and there are no lumps.
3. Add Wet Ingredients:
Now, add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until everything is combined. It’s okay if it’s a little lumpy, but try not to overmix!
4. Incorporate Boiling Water:
Carefully stir in the boiling water. The batter will be thin, which is totally normal and will help make your cake moist!
5. Layer the Cake:
Pour half of the batter into your greased and floured pan. If you’re using cherry preserves or pie filling, spread that evenly over this layer. Then, pour the rest of the batter on top and smooth out the surface.
6. Bake:
Place the cake in the preheated oven and bake it for 35-40 minutes. Use a toothpick to check doneness: it should come out clean or with a few moist crumbs. If it’s wet batter, give it a few more minutes.
7. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack. It’s important to let it cool completely before frosting!
8. Make the Ganache:
For the frosting, heat the heavy cream in a saucepan over medium heat until it just starts to simmer. Pour the hot cream over the chopped chocolate in a bowl, letting it sit for 5 minutes, then stir until it becomes smooth and glossy.
9. Frost the Cake:
Once the cake is completely cooled, spread the chocolate ganache evenly over the top. Let the ganache set for about 30 minutes, either at room temperature or in the refrigerator.
10. Add the Final Touches:
Before serving, top your cake with fresh cherries and sprinkle with chocolate shavings or curls if you like. This adds an elegant touch!
Enjoy this luscious, moist Chocolate Cherry Cake with rich ganache and fresh cherries on top! It’s a delightful treat that everyone will love.
Can I Use Frozen Cherries Instead of Fresh?
Yes! Frozen cherries work great in this recipe, but be sure to thaw and drain them before adding to the cake. This will prevent excess moisture from affecting the cake’s texture.
What If I Don’t Have Baking Powder or Baking Soda?
If you’re out of baking powder, you can make a substitute using 1/4 tsp baking soda mixed with 1/2 tsp vinegar or lemon juice for each teaspoon of baking powder needed. However, baking soda alone won’t work as a direct substitute for baking powder—you’ll need both for this recipe to rise properly!
How Should I Store Leftovers?
Store any leftover Chocolate Cherry Cake in an airtight container at room temperature for a couple of days. If it lasts longer, you can refrigerate it for up to a week. Just be sure to cover it well to maintain its moisture!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just make the ganache on the day you plan to serve it for the freshest taste and texture!