This Chocolate Cherry Cake is a sweet treat that brings together rich chocolate and juicy cherries. It’s fluffy, moist, and topped with creamy frosting! Yum!
Baking this cake is fun and simple. I just mix it all and pop it in the oven, and my house smells amazing! Trust me, everyone will want a slice (or two)! 😂
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. If you’re gluten-free, try a 1:1 gluten-free flour blend.
Cocoa Powder: Unsweetened cocoa is best here. If you’re out, you can use Dutch-processed cocoa for a milder flavor, though the results may vary slightly.
Sugar: Granulated sugar is typical, but you could use brown sugar for a deeper flavor. Honey or maple syrup are alternatives, but adjust liquid ingredients accordingly.
Cherry Pie Filling: Canned pie filling is easy, but fresh or frozen cherries work well, too! Just toss fresh cherries with a bit of sugar if you use them.
Semi-Sweet Chocolate Chips: If you prefer dark chocolate, feel free to swap in dark chocolate chips. White chocolate chips can add a fun twist too!
How Do I Get the Cake to Turn Out Moist and Delicious?
The key to a moist cake lies in how you mix and bake it. Here are some tips to ensure perfection:
- Don’t overmix your batter when combining wet and dry ingredients. Mix just until you see no flour lumps.
- The boiling water in the recipe is crucial — it helps keep the cake moist and the cocoa flavorful. Don’t skip it!
- Let the cake cool completely before adding ganache. This helps it set nicely and prevents melting into the cake.
Following these tips will help your Chocolate Cherry Cake turn out rich and soft every time! Enjoy baking! 🍰
Chocolate Cherry Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp pure vanilla extract
- 1 cup boiling water
- 1 (21 oz) can cherry pie filling or fresh pitted cherries
For the Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
How Much Time Will You Need?
This delicious chocolate cherry cake takes about 20 minutes to prepare and around 30-35 minutes to bake, plus some time to cool and set the ganache. In total, you should plan for about 1 hour and 15 minutes from start to finish before you’re ready to slice and enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan to prevent sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This helps to aerate the flour and eliminates any lumps.
3. Combine Wet Ingredients:
In another bowl, whisk together the granulated sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.
4. Combine Dry and Wet Ingredients:
Gradually add the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix!
5. Add Boiling Water:
Now, slowly stir in the boiling water. The batter will be thin, but that’s okay—it’s meant to be that way!
6. Bake the Cake:
Pour the batter into the prepared cake pan, then place it in the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake:
Once baked, take the cake out of the oven and allow it to cool in the pan completely on a wire rack.
8. Make the Ganache:
In a small saucepan, heat the heavy cream until it just starts to boil. Then, pour the hot cream over the semi-sweet chocolate chips in a heat-proof bowl. Let it sit for 5 minutes, and afterward stir until the chocolate is melted and smooth.
9. Top the Cake:
Once the cake has cooled completely, pour the chocolate ganache evenly over the top. Spread it gently so it covers all the surface.
10. Add Cherries:
Spoon the cherry pie filling or fresh cherries over the ganache, arranging them as you like for a fresh and juicy touch.
11. Set and Serve:
Let the cake set for about 15 minutes before slicing. Serve and enjoy your decadent Chocolate Cherry Cake!
This cake is perfect for any celebration or simply as a delightful dessert for any day! Happy baking! 🍒🍫
Can I Use Fresh Cherries Instead of Cherry Pie Filling?
Absolutely! You can use fresh or frozen cherries instead of canned pie filling. Just make sure to pit and chop the fresh cherries, and you might want to toss them with a little sugar to enhance their sweetness if they’re tart.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or you can refrigerate it for a slightly longer shelf life. Just make sure to let it come to room temperature before serving for the best flavor!
Can I Make This Cake Ahead of Time?
Yes, you can make the cake a day in advance! Just let it cool completely before wrapping it in plastic wrap. Frost it with ganache and add cherries on the day you plan to serve it, for the freshest taste and texture.
Can I Substitute Oil with Butter?
Yes, you can substitute vegetable oil with melted butter for a richer flavor. Just make sure the butter is cooled slightly before mixing it with the other ingredients to avoid cooking the eggs!