Description
This Cherry Chocolate Cake is a luxurious combination of rich chocolate cake layers and a sweet, tangy cherry filling, topped with a smooth ganache. It's perfect for any occasion and sure to satisfy your sweet tooth.
Ingredients
Scale
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot water
- 1 cup fresh or frozen cherries (pitted)
For the Cherry Filling:
- 1 ½ cups fresh or frozen cherries (pitted)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
For the Ganache:
- 8 oz semisweet or dark chocolate (chopped)
- 1 cup heavy cream
- 1 tbsp unsalted butter
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until smooth. Gradually add hot water to the batter, which will make it thin, but don’t worry—it’s meant to be that way.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake 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 to cool completely.
- Make the Cherry Filling: In a saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries soften and release their juices, about 5-7 minutes. Once thickened, remove from heat and let cool.
- Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until simmering. Pour the hot cream over the chopped chocolate and let sit for 5 minutes. Stir until smooth, then add the butter and stir until fully combined.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of cherry filling over the top, followed by the second cake layer. Pour the ganache over the top and spread it evenly. Let the ganache set for about 10 minutes before serving.
Notes
- You can use jarred or canned cherries if fresh are unavailable, just drain them well to avoid excess moisture.
- For a more intense chocolate flavor, opt for dark chocolate in the ganache.
- The cake can be made a day in advance; just cover and refrigerate it until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 380
- Fat: 18g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g