Chocolate Cherry Cake Recipe

Chocolate Cherry Cake is a show-stopping dessert featuring moist chocolate layers, creamy frosting, and rich cherry flavors. This recipe brings together the perfect blend of chocolate and cherries with a hint of kirsch, making it ideal for birthdays, holidays, or special gatherings. Easy-to-follow instructions guide you through creating this decadent cake, which is sure to be the highlight of any dessert table. Impress your guests with a visually stunning and delicious homemade creation that’s packed with bold, irresistible flavors.

Ingredients

For the Chocolate Cake Layers:

• 9 large eggs, at room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 4 tablespoons (¼ cup) unsalted butter, melted and cooled to room temperature
• ½ teaspoon vanilla extract

For the Cherry Syrup:

• 4 cups fresh or frozen cherries, pitted and coarsely chopped
• ⅓ cup kirsch (cherry liqueur)
• 1 tablespoon granulated sugar
• ¼ cup water

For the Chocolate Frosting:

• 3 sticks (¾ lb) unsalted butter, softened at room temperature and cut into pieces
• 8 oz cream cheese, softened at room temperature and cut into pieces
• 3 cups powdered sugar
• ½ cup unsweetened cocoa powder
• ½ teaspoon sea salt
• 1½ teaspoons vanilla extract

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Instructions

Preparation:

1. Preheat the oven to 350°F.
2. Line the bottoms of two 9-inch round pans with parchment paper (do not grease the sides).
3. Combine chopped cherries with kirsch and marinate at room temperature while preparing the cake.

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Making the Chocolate Cake Layers:

1. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs on high speed for 1 minute. Gradually add sugar and continue beating on high for 8 minutes until the mixture is thick and fluffy.
2. In a separate bowl, whisk together flour and cocoa powder. Sift this mixture in thirds into the egg batter, folding gently with a spatula after each addition until no streaks remain.
3. Gently fold in vanilla and melted butter, adding the butter in a slow stream. Ensure even mixing but avoid overmixing to prevent deflating the batter.
4. Divide the batter evenly between the prepared pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
5. Cool cakes in pans for 10 minutes. Run a thin spatula around the edges, transfer to a wire rack, and let them cool to room temperature.

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Making the Chocolate Frosting:

1. Beat softened butter and cream cheese on medium-high speed for 2 minutes until smooth and fluffy.
2. In a separate bowl, whisk together powdered sugar, cocoa powder, and salt. Sift into the butter mixture and beat on medium-low speed until incorporated.
3. Add vanilla and increase speed to medium-high. Beat for 4 minutes until fluffy and well combined.

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Assembling the Cake:

1. Drain cherries, reserving the syrup. Add sugar and water to the syrup, stirring until dissolved.
2. Slice one cake layer in half horizontally.
3. Tear the second cake layer into large crumbs in a mixing bowl. Add one-third of the frosting and the drained cherries. Mix gently until evenly combined.
4. Place one sliced cake layer (cut-side-up) on a platter and brush with one-third of the syrup. Spread a thin layer of frosting over the top.
5. Add the crumbled cake mixture, shaping it evenly into a layer. Lightly brush with another third of the syrup.
6. Spread a thin layer of frosting on the cut side of the second cake half. Place it frosted-side-down on the cake. Brush with the remaining syrup.
7. Use the remaining frosting to coat the top and sides of the cake evenly.

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Why You’ll Love This Recipe

This Chocolate Cherry Cake is a decadent treat for special occasions, combining moist chocolate layers, a rich frosting, and the sweetness of cherries infused with kirsch. It’s visually stunning and packed with bold flavors that are sure to impress.

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Tips

• Use room-temperature ingredients for the best texture and mixing consistency.
• Sift dry ingredients for a lighter cake batter.
• Allow the cake to rest in the refrigerator for a few hours before serving to let the flavors meld.

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Variations and Substitutions

• Replace kirsch with cherry juice for an alcohol-free option.
• Swap fresh cherries with jarred or canned ones for convenience.
• Use dark chocolate instead of cocoa powder in the frosting for a richer taste.

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FAQs

Can I make this cake ahead of time?
Yes, this cake can be made 1-2 days ahead. Store it in the refrigerator in an airtight container.

What can I substitute for cream cheese in the frosting?
You can use mascarpone cheese for a similar creamy texture.

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Serving

Serve this cake as a centerpiece dessert at birthdays, anniversaries, or holidays. Pair it with freshly brewed coffee or a glass of milk for the ultimate combination.

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Suggestions

Garnish the cake with chocolate shavings, cherry compote, or a dusting of cocoa powder for added visual appeal. For an extra touch, serve with whipped cream or a dollop of vanilla ice cream.