Description
This Cherry Chocolate Cake is a moist and decadent dessert featuring a rich chocolate batter studded with juicy cherries. Topped with a smooth and creamy chocolate frosting, this cake combines the luscious flavors of cocoa and cherries for a perfect treat suitable for any celebration or chocolate lover’s craving.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
Wet Ingredients
- 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)
Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon vanilla extract
- ¼ cup heavy cream (or more for desired consistency)
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips, melted (cooled slightly)
- Cherries (fresh or maraschino) for garnish
- Chocolate shavings (optional, for garnish)
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 ensure the cakes release easily after baking.
- Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder. Set this mixture aside as it forms the base of your cake batter.
- Mix the Wet Ingredients: In another large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is well combined. Stir in the buttermilk and vegetable oil until the batter is smooth and uniform in texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Slowly pour in the hot water and mix until the batter reaches a thin, smooth consistency, which helps create a moist cake.
- Add Chopped Cherries: Carefully fold the chopped maraschino cherries into the batter to evenly distribute bursts of fruity flavor throughout the cake.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack and allow to cool completely before frosting.
- Make the Chocolate Frosting: In a large mixing bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add powdered sugar and cocoa powder while continuing to beat until smooth. Stir in vanilla extract, salt, and melted semi-sweet chocolate. Add the heavy cream in small increments until the frosting reaches a spreadable consistency.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer and use the remaining frosting to cover the top and sides of the cake evenly.
- Garnish and Serve: Decorate the cake with whole cherries, additional chopped cherries, and optional chocolate shavings for an elegant finish. Slice and serve your delicious cherry chocolate cake.
Notes
- Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- The hot water added to the batter helps the cocoa powder bloom, enhancing the chocolate flavor and creating a moist texture.
- You can substitute jarred maraschino cherries if fresh cherries are not available, just be sure to drain and chop them.
- Adjust the amount of heavy cream in the frosting to achieve your desired consistency for easier spreading or piping.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
