Description
This Cherry Chocolate Cake is a decadent, moist chocolate cake layered with fresh cherries and enveloped in a rich, creamy chocolate frosting. Perfect for celebrations or any special occasion, this recipe blends the tartness of cherries with the deep flavor of cocoa for a delightful dessert experience.
Ingredients
Scale
Cake
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup hot water
- 1 cup fresh or jarred maraschino cherries, chopped (reserve some for decoration)
Chocolate Frosting
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ cup heavy cream (or more for desired consistency)
- 1 cup semi-sweet chocolate chips, melted (cooled slightly)
Decoration
- Cherries (fresh or maraschino)
- Chocolate shavings (optional)
Instructions
- Prepare the Oven and Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder. Set this mixture aside for later use.
- Mix the Wet Ingredients: In another large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is well combined and slightly fluffy. Then stir in the buttermilk and vegetable oil until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Pour in the hot water slowly and stir until the batter is smooth and slightly thin.
- Add Chopped Cherries: Gently fold in the chopped maraschino cherries to evenly distribute them throughout the batter without overmixing.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Chocolate Frosting: Using an electric mixer, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and cocoa powder, continuing to beat until smooth. Stir in the vanilla extract, salt, and melted semi-sweet chocolate. Add the heavy cream a little at a time until the frosting reaches your preferred consistency.
- Assemble the Cake: Once the cake layers are fully cooled, place one layer on a serving plate. Spread a generous layer of chocolate frosting on top. Place the second cake layer over it and spread the remaining frosting all over the top and sides of the cake.
- Garnish and Serve: Decorate the cake with whole cherries, additional chopped cherries, and chocolate shavings to add an elegant finishing touch. Slice and serve to enjoy this rich cherry chocolate cake.
Notes
- Ensure the cakes are completely cooled before frosting to prevent the frosting from melting.
- Use room temperature butter for smoother frosting consistency.
- You can substitute jarred maraschino cherries with fresh cherries or preserved ones as preferred.
- For a more intense chocolate flavor, use high-quality cocoa powder and chocolate chips.
- The batter will be thin because of the hot water; this is normal and helps create a moist cake.
- If desired, soak the cherry pieces in a little cherry liqueur or juice before folding them into the batter for extra flavor.
