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–+ servings
“Three-layer chocolate cherry cake being assembled with whipped cream, cherry filling, and chocolate glaze.”

chocolate cherry cake

This chocolate cherry cake is a rich, moist, deeply fudgy chocolate layer cake swirled with tart cherry filling and finished with a glossy dark chocolate ganache. Adapted from a Portland farmers market recipe and perfected over nine test batches, it stays moist for days and feels fancy while being easy enough for a weeknight bake.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling & Assembly 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert, Cake, Baking
Cuisine: American, German-inspired
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour - spooned and leveled
  • ¾ cup Dutch-process cocoa powder - not natural cocoa
  • 1 cup granulated sugar -
  • 1 cup brown sugar - packed
  • 1½ teaspoon baking powder -
  • 1½ teaspoon baking soda -
  • 1 teaspoon salt -
  • 2 large eggs - room temperature
  • 1 cup buttermilk -or milk + 1 tablespoon vinegar
  • ½ cup vegetable oil -or melted coconut oil
  • 2 teaspoon vanilla extract -
  • ¾ cup hot coffee -enhances chocolate flavor
  • ¼ cup cherry juice - secret ingredient for flavor
  • 1 cup cherries - lightly syrupy not fully drained
Cherry Filling
  • 2 cups pitted cherries - fresh or frozen
  • ½ cup cherry juice -
  • ¼ cup sugar - adjust to taste
  • 1 tablespoon cornstarch - mix with 1 tablespoon water
  • 1 tablespoon lemon juice -brightens flavor
Ganache
  • 8 oz dark chocolate -chopped
  • ¾ cup heavy cream -or coconut cream
  • 1 tablespoon butter -for shine
  • 1 teaspoon vanilla extract - optional

Equipment

  • 1 9-inch round cake pans (line with parchment)
  • 1 Large mixing bowl (for dry ingredients)
  • 1 Medium mixing bowl (for wet ingredients)
  • 1 Electric mixer or whisk (mix until smooth)
  • 1 Small Saucepan (for cherry filling)
  • 1 Heatproof bowl (for ganache)
  • 1 Offset spatula (for frosting and layering)

Method
 

  1. Pit the cherries, cook with sugar and lemon juice, thicken with cornstarch, and cool completely.
  2. Whisk together flour, cocoa, sugars, baking powder, baking soda, and salt until evenly mixed.
  3. Mix eggs, buttermilk, oil, vanilla, and cherry juice in a separate bowl until smooth.
  4. Combine wet and dry ingredients, add hot coffee, and gently fold in half the cherries.
  5. Divide batter into pans, bake at 350°F for 28–32 minutes, and cool on wire racks.

Nutrition

Serving: 140gCalories: 390kcalCarbohydrates: 6gProtein: 6gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 340mgPotassium: 420mgFiber: 4gSugar: 38gVitamin A: 400IUVitamin C: 2mgCalcium: 80mgIron: 3mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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