Description
This Cherry Chocolate Cake recipe delivers a moist, rich chocolate cake infused with juicy cherries and finished with a luscious chocolate frosting. Perfect for celebrations or any special occasion, this cake combines the deep flavor of cocoa with the sweetness of cherries for a delightful dessert experience.
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
Cherries
- 1 cup fresh or jarred maraschino cherries, chopped (reserve some for decoration)
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 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 aside to ensure even distribution of leavening agents and cocoa.
- Mix the Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until fully combined and smooth. Then stir in the buttermilk and vegetable oil until the mixture is uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Slowly pour in the hot water and stir carefully until the batter is smooth and slightly thin in consistency.
- Add Chopped Cherries: Gently fold the chopped maraschino or fresh cherries into the batter to distribute them evenly without crushing.
- 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. After baking, let the cakes cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
- Make the Chocolate Frosting: In a large bowl, beat the softened unsalted butter with an electric mixer until creamy and smooth. Gradually add the powdered sugar and unsweetened cocoa powder, blending well after each addition until smooth. Stir in the vanilla extract, salt, and melted semi-sweet chocolate chips. Add the heavy cream gradually until the frosting reaches your desired consistency.
- Assemble the Cake: Once the cake layers are completely cooled, place one layer on your serving plate and spread an even layer of chocolate frosting on top. Place the second cake layer over it and frost the entire cake evenly with the remaining frosting.
- Garnish and Serve: Decorate the top of the cake with whole cherries, additional chopped cherries, and optional chocolate shavings for an elegant finishing touch. Slice and serve to enjoy a luscious cherry chocolate experience.
Notes
- For best results, use room temperature ingredients to ensure proper mixing.
- You can substitute jarred maraschino cherries with fresh cherries when in season for a fresher taste.
- If you prefer a more intense chocolate flavor, consider using Dutch-processed cocoa powder.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
- Allow the melted chocolate to cool slightly before adding to the frosting to prevent melting the butter.
