Easy Chocolate Cherry Cake Recipe
A triple-layer Chocolate Cherry Cake Recipe filled with sweet cherries and topped with smooth chocolate ganache. This show-stopping dessert perfectly balances rich chocolate flavor with juicy cherries in every bite.
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Servings: 13 slices
Calories: 485kcal
Cost: $30
Equipment
- Three 9-inch round cake pans
- Stand mixer or hand mixer
- Saucepan for cherry filling
- Wire cooling racks
- Offset spatula for frosting
- Cherry pitter (recommended but not required)
Ingredients
Cake:
- 2½ cups all-purpose flour
- 1 cup cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temp
- 2 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup hot coffee
- 2 cups cherries pitted & halved
Cherry Filling:
- 2 cups cherries pitted
- ½ cup sugar
- 2 tablespoon cornstarch
- 1 tablespoon lemon juice
Ganache:
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- ¼ cup unsalted butter
Instructions
Cherry Filling:
- Cook cherries, sugar, cornstarch until thick
- Add lemon juice, cool completely
Cake:
- Mix dry ingredients
- Cream butter & sugar
- Add eggs & vanilla
- Alternate dry ingredients & milk
- Add coffee
- Fold in cherries
- Bake at 350°F (175°C) for 25-30 mins
Ganache:
- Pour hot cream over chocolate
- Add butter, stir until smooth
- Cool until spreadable
Assembly:
- Layer cake with filling
- Cover with ganache
- Garnish with cherries
Notes
- Store in fridge up to 5 days
- Bring to room temp before serving
- Can freeze unfrosted layers 3 months
- Flour-coat cherries to prevent sinking
Nutrition
Calories: 485kcal | Carbohydrates: 62g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 315mg | Potassium: 285mg | Fiber: 4g | Sugar: 42g