Chocolate and Cherry Cake Recipe
Indulge in a decadent chocolate and cherry cake! Easy recipe, rich flavors, and perfect for any occasion. Bake this crowd-pleaser today!
Ingredients
For the Cake:
- 1 ½ cups 190g all-purpose flour – The base of our cake, providing structure and lightness.
- ¾ cup 75g unsweetened cocoa powder – For that rich, deep chocolate flavor.
- 1 ½ tsp baking powder – Helps the cake rise beautifully.
- ½ tsp baking soda – Adds a touch of lift and tenderness.
- ¼ tsp salt – Balances the sweetness and enhances the flavors.
- ¾ cup 170g unsalted butter, softened – Adds moisture and richness.
- 1 ½ cups 300g granulated sugar – Sweetens the cake perfectly.
- 3 large eggs – Provides structure and a fluffy texture.
- 1 tsp vanilla extract – A hint of warmth to complement the chocolate.
- 1 cup 240ml buttermilk – Keeps the cake moist and tender.
For the Cherry Filling:
- 2 cups 300g fresh or canned cherries, pitted – Fresh cherries are ideal, but canned work great too!
- ¼ cup 50g granulated sugar – Sweetens the cherries naturally.
- 1 tbsp cornstarch – Thickens the cherry filling for the perfect consistency.
- 1 tbsp lemon juice – Adds a bright tangy note to balance the sweetness.
For the Chocolate Ganache (Optional):
- ½ cup 120ml heavy cream – Creates a smooth, luxurious ganache.
- 1 cup 175g dark chocolate chips or chopped chocolate – The star of the ganache, rich and velvety.
Instructions
Step 1: Prepare the Cherry Filling
- In a small saucepan, combine 2 cups of pitted cherries, ¼ cup of sugar, 1 tablespoon of cornstarch, and 1 tablespoon of lemon juice.
- Cook over medium heat, stirring occasionally, until the mixture thickens and the cherries release their juices (about 5-7 minutes).
- Remove from heat and let it cool completely. This luscious filling will add a sweet-tart surprise to every bite!
Step 2: Make the Chocolate Cake Batter
- Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and place a circle of parchment paper at the bottom to ensure the cakes release easily.
- In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set aside.
- In a large mixing bowl, beat ¾ cup of softened unsalted butter and 1 ½ cups of granulated sugar until light and fluffy (about 2-3 minutes).
- Crack in 3 large eggs one by one, making sure each egg is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk. Gently mix the ingredients until just combined—overmixing can result in a denser texture.
Step 3: Assemble and Bake
- Evenly distribute the batter between the two prepared cake pans for uniform layers.
- Spoon the cooled cherry filling over the batter in one pan, gently swirling it with a knife to create a beautiful marbled effect.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached.
- Allow the cakes to cool in their pans for about 10 minutes before carefully transferring them to a wire rack to cool completely.
Step 4: Optional Chocolate Ganache
- Warm ½ cup of heavy cream in a small saucepan over medium heat until it just starts to simmer.
- Pour the hot cream over 1 cup of dark chocolate chips in a heatproof bowl. Let the mixture rest for 2 minutes, then stir gently until it becomes smooth and glossy.
- Allow the ganache to cool slightly before drizzling it over the cake for a decadent finish.
Video
Notes
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12 slices
- Calories: 320 kcal per serving