Description
This Chocolate Cherry Cake is a perfect harmony of deep chocolate richness and sweet, juicy cherries. Moist, decadent, and bursting with flavor, this cake is ideal for special occasions or a cozy night in. Follow these five secrets to achieve the ultimate flavor balance and texture.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 ½ cups fresh or frozen cherries, pitted and halved (or 1 cup dried cherries, soaked in hot water for 15 minutes)
For the Chocolate Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Preheat and Prepare
-
Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: Mix Wet Ingredients
-
In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the wet ingredients into the dry mixture, stirring until just combined. Do not overmix, as this can make the cake dense.
Step 5: Add Hot Water for Moisture
- Slowly pour in the hot water while mixing. (The batter will be thin—this is normal!)
Step 6: Fold in Cherries
- Gently fold in the cherries until evenly distributed.
Step 7: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool Completely
- Let the cakes cool in the pans for 10 minutes.
- Carefully invert them onto a wire rack to cool completely before frosting.
How to Make the Chocolate Buttercream Frosting
Step 1: Cream the Butter
- In a large bowl, beat the softened butter until creamy and smooth.
Step 2: Add Dry Ingredients
- Gradually add the powdered sugar and cocoa powder, beating until well combined.
Step 3: Add Liquid Ingredients
- Pour in the milk, vanilla extract, and a pinch of salt.
- Continue beating until the frosting is smooth and fluffy.
Assembling the Cake
- Frost the First Layer – Spread a generous amount of frosting on the first cake layer.
- Add the Second Layer – Place the second cake on top and gently press it down.
- Frost the Entire Cake – Use the remaining buttercream to frost the entire cake evenly.
- Garnish and Serve – Decorate with fresh cherries or a dusting of cocoa powder for a beautiful finish.
Notes
5 Secrets to the Perfect Flavor Balance
1️⃣ Use High-Quality Cocoa Powder – Opt for Dutch-processed cocoa for a deeper chocolate flavor.
2️⃣ Enhance with Coffee – Swap hot water for hot coffee to intensify the chocolate richness.
3️⃣ Prevent Sinking Cherries – Lightly coat cherries in flour before folding them into the batter.
4️⃣ Don’t Overmix – Stir just until combined to maintain a light and airy texture.
5️⃣ Balance Sweetness – The natural tartness of cherries prevents the cake from becoming too sweet.
Notes
- For a Black Forest twist, add cherry jam between the layers and frost with whipped cream instead of buttercream.
- For extra texture, mix chocolate chips or chopped nuts into the batter.
- The cake can be stored at room temperature for 3 days, refrigerated for up to 1 week, or frozen for up to 3 months.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per slice
- Calories: 350 kcal
- Sugar: 30 g
- Fat: 15 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
Keywords: chocolate cherry cake, chocolate cake, cherry dessert, moist cake, easy baking, black forest cake