Description
This Cherry Chocolate Cake is a luscious, moist dessert combining rich cocoa with juicy cherries. Perfect for celebrations or a decadent treat, it features layers of chocolate cake studded with cherries, topped with a creamy chocolate frosting decorated with fresh cherries and chocolate shavings.
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 vanilla extract
- ¼ cup heavy cream (or more for desired consistency)
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
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 to ensure even dispersion in the batter.
- Mix the Wet Ingredients: In another large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until thoroughly combined. Then stir in the buttermilk and vegetable oil until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing. Slowly incorporate the hot water into the batter, stirring until it becomes smooth. Note that the batter will be somewhat thin, which is normal.
- Add Chopped Cherries: Carefully fold the chopped maraschino cherries into the batter, distributing them evenly without breaking them down too much.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Chocolate Frosting: Beat the softened unsalted butter in a large bowl with an electric mixer until creamy. Gradually add powdered sugar and cocoa powder, beating until smooth and fluffy. Stir in vanilla extract, salt, and melted semi-sweet chocolate. Add heavy cream a little at a time until the frosting reaches your desired creamy consistency.
- Assemble the Cake: Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous layer of chocolate frosting on top. Place the second cake layer over it and cover the entire cake with the remaining frosting for a smooth finish.
- Garnish and Serve: Decorate the top with whole cherries, additional chopped cherries, and optional chocolate shavings to add visual appeal and extra flavor. Slice and serve your delicious cherry chocolate cake!
Notes
- Ensure the hot water is not boiling when added to the batter to avoid cooking the eggs prematurely.
- Allow cakes to cool completely before frosting so the frosting does not melt.
- For a more intense cherry flavor, soak cherries in cherry liqueur before folding into the batter.
- Use fresh cherries if available for better texture; maraschino cherries can add extra sweetness.
- Chocolate shavings can be made by using a vegetable peeler on a chocolate bar.
- Store cake covered at room temperature up to 2 days or refrigerated for up to 5 days.
