I just made a Chocolate Cherry Cake that somehow tastes illegal and looks like the sort of thing you have to see to believe, so keep scrolling.

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I’m obsessed with this Chocolate Cherry Cake because it hits the greedy spot I never knew I needed. I love the way chocolate cherries show up like tiny rebellions against straight chocolate.

It’s messy in the best way and I don’t care who sees crumbs on my shirt. But the real pull is the dark dust of unsweetened cocoa powder and the sudden bright snap of fruit.

I ignore forks and eat slices with my hands. And yes, I hoard leftovers in the back of the fridge.

Pure cake crime, and I’m guilty. Worth every stolen bite, every crumb really.

Ingredients

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All purpose flour: the cake’s structure, gives it body and a soft crumb.
Unsweetened cocoa powder: deep chocolate punch, slightly bitter and rustic.
Granulated sugar: sweetness and tender crumb, keeps it moist.
Baking powder: light lift, makes the cake rise and feel airy.
Baking soda: reacts with acids, gives extra rise and tender crumb.
Salt: balances sweetness, brings out chocolate and cherry flavors.
Eggs: bind everything and add richness, it’s comforting protein.
Whole milk: adds creaminess and helps the batter stay tender.
Vegetable oil: keeps cake moist, no crusty dryness like butter sometimes.
Vanilla extract: warm background scent, makes flavors feel cozy.
Hot brewed coffee: deepens chocolate flavor, makes it taste richer.
Pitted cherries: juicy bursts, tart-sweet fruit that cuts through chocolate.
Sugar for cherries: sweetens the cherries so they pop in every bite.
Cornstarch: thickens the cherry filling so it’s not runny.
Lemon juice: brightens the cherries, keeps them tasting fresh.
Vanilla for cherries: softens acidity, adds warm sweet notes.
Kirsch or liqueur: optional boozy kiss, makes cherries grown-up tasting.
Semisweet chocolate: the ganache’s soul, smooth bittersweet chocolatey bliss.
Heavy cream: makes ganache silky and glossy, so luxurious.
Unsalted butter: adds shine and richness to the ganache.
Pinch of salt: tiny contrast that makes chocolate pop even more.
Fresh cherries for garnish: pretty, juicy finish that tells you what’s inside.
Chocolate shavings: crunchy, pretty texture and instant chocolate drama.

Ingredient Quantities

1 3/4 cups (220 g) all purpose flour

3/4 cup (75 g) unsweetened cocoa powder

2 cups (400 g) granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs, room temperature

1 cup (240 ml) whole milk

1/2 cup (120 ml) vegetable oil

2 teaspoons vanilla extract

1 cup (240 ml) hot strong brewed coffee or hot water

2 cups (about 300 g) pitted cherries, fresh or frozen

1/2 cup (100 g) granulated sugar for the cherry filling

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract for the cherries

2 tablespoons kirsch or cherry liqueur, optional

8 ounces (225 g) semisweet chocolate, chopped

1 cup (240 ml) heavy cream

3 tablespoons unsalted butter, room temp

Pinch of salt

Fresh cherries for garnish, optional

Chocolate shavings or curls for garnish, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour two 8 or 9 inch round cake pans, line bottoms with parchment, set aside.

2. Whisk together 1 3/4 cups flour, 3/4 cup cocoa powder, 2 cups sugar, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp salt in a big bowl so there’s no lumps.

3. In another bowl beat 2 room temp eggs with 1 cup milk, 1/2 cup vegetable oil and 2 tsp vanilla until smooth.

4. Pour wet into dry and mix just until combined. Stir in 1 cup hot strong coffee or hot water — batter will be thin, that’s ok, it makes the cake moist.

5. Divide batter between pans and bake 25 to 35 minutes or until a toothpick comes out with just a few crumbs. Cool 10 minutes in pans then invert to wire racks to cool completely.

6. While cake bakes make cherry filling: in a saucepan combine 2 cups pitted cherries, 1/2 cup sugar, 2 tbsp cornstarch, 1 tbsp lemon juice and 1 tsp vanilla. Cook over medium heat, stirring, until thick and glossy and cherries soften. If using kirsch add 2 tbsp at the end and stir. Let cool to room temp.

7. Make chocolate ganache: place 8 oz chopped semisweet chocolate in a bowl. Heat 1 cup heavy cream until just simmering, pour over chocolate and let sit 1 minute then stir until smooth. Stir in 3 tbsp room temp butter and a pinch of salt until glossy. Let cool until spreadable.

8. Level cake layers if needed. Place one layer on a plate, spread half the cherry filling over it, leaving a small border so it won’t spill. Top with second layer and press gently.

9. Pour or spread ganache over top and sides, smoothing with an offset spatula. If ganache is too firm warm briefly in microwave for 5-10 seconds and stir. Chill 15 to 30 minutes to set slightly.

10. Garnish with fresh cherries and chocolate shavings or curls if you want. Let cake rest at least 30 minutes before slicing so filling and ganache settle. Enjoy.

Equipment Needed

1. Oven and two 8 or 9 inch round cake pans lined with parchment and greased
2. Mixing bowls (one big for dry, one medium for wet)
3. Measuring cups and spoons plus a kitchen scale if you use grams
4. Whisk and a rubber spatula for folding and scraping
5. Electric mixer or hand whisk for beating eggs and smoothing batter
6. Saucepan and wooden spoon for the cherry filling
7. Heatproof bowl for the ganache and a small pot to heat the cream or a microwave-safe cup if you microwave it
8. Offset spatula or knife for spreading ganache and leveling layers
9. Wire rack for cooling and a serrated knife to level slices if needed

FAQ

Q: Can I use frozen cherries instead of fresh?

A: Yes, frozen cherries work fine. Thaw them first and drain excess liquid, or cook them briefly with the sugar and cornstarch straight from frozen but add a minute or two to the cooking time so the filling thickens properly.

Q: Do I have to use coffee in the batter?

A: No, you can use hot water instead. Coffee deepens the chocolate flavor but it will still be a great cake with hot water, especially if you want a kid friendly version.

Q: How do I prevent the cherries from sinking in the cake?

A: Toss the cherries lightly in a tablespoon of flour before folding them into the batter, or spread them over the batter part way through baking. That helps keep them suspended instead of dropping to the bottom.

Q: Can I make the cherry filling ahead of time?

A: Absolutely. The cherry filling keeps in the fridge for up to 4 days. Reheat gently before assembling so it loosens up, add a splash of kirsch or water if it seems too thick.

Q: How do I get a smooth chocolate ganache?

A: Chop the chocolate finely so it melts evenly. Pour hot cream over the chocolate, let sit for 2 minutes, then stir from the center outward until glossy. Add the butter last for extra shine and a silky texture.

Q: Can I make this cake without kirsch or other alcohol?

A: Yes, leave it out or replace it with an equal amount of fruit juice like cherry or orange for flavor. The cake will still be delicious.

Chocolate Cherry Cake Recipe Substitutions and Variations

All purpose flour
- Cake flour — lighter crumb, use 1 cup plus 2 tbsp for each cup called for
- Whole wheat pastry flour — gives nuttier flavor, swap 1:1 but expect denser cake
- Gluten free 1:1 flour blend — usually works straight 1:1, look for xanthan included
- Almond flour — use up to 25% of the flour as almond, or adjust liquid and expect a more moist, crumbly crumb
Eggs
- Flax “egg” (1 tbsp ground flax + 3 tbsp water per egg) — binds well, best for denser cakes
- Mashed banana (1/4 cup per egg) — adds sweetness and moisture, might change flavor
- Applesauce (1/4 cup per egg) — good for moisture, reduces richness and lift
- Commercial egg replacer (follow package) — neutral, good if vegan or allergic
Pitted cherries
- Frozen cherries — thaw and drain, usually a straight swap and often cheaper
- Canned cherries or pie filling — drain well, reduce added sugar in recipe if filling is sweet
- Dried cherries, rehydrated (soak in hot water or liqueur 10 20 minutes) — chewier texture, big flavor
- Mixed berries (strawberries, raspberries, blueberries) — different flavor profile but works well with chocolate
Semisweet chocolate
- Dark chocolate (70%) — less sweet, more intense chocolate flavor, use same weight
- Milk chocolate — sweeter and creamier, use same weight but reduce any added sugar slightly
- Chocolate chips — usually fine, chop if they’re large so they melt evenly
- Cocoa powder + butter (3 tbsp cocoa + 1 tbsp butter for every ounce of chocolate) — gives a chocolatey ganache if melted carefully

Pro Tips

1) Make the coffee strong and hot, it really wakes up the cocoa and keeps the cake moist. Don’t worry that the batter is thin, that’s normal. If you skip the coffee you’ll lose a lot of chocolate flavor.

2) Chill the cherry filling a bit before spreading, otherwise it’ll run everywhere. If it looks thin after cooking, simmer a little longer until glossy, but taste as you go so it doesn’t get too sweet. If using frozen cherries thaw and drain first so you dont water down the filling.

3) Let all dairy and eggs come to room temp before mixing, it helps the batter blend faster and gives a lighter crumb. Also try not to overmix once you add the dry to the wet, a few lumps are ok.

4) For smooth ganache warm it gently if it firms up, 5 to 10 seconds in the microwave and stir well. If you want cleaner slices chill the cake for 30 minutes after the ganache sets then run a hot knife under warm water, wipe dry and slice between cuts.

Chocolate Cherry Cake Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just made a Chocolate Cherry Cake that somehow tastes illegal and looks like the sort of thing you have to see to believe, so keep scrolling.

Servings

servings

Calories

561

kcal

Equipment: 1. Oven and two 8 or 9 inch round cake pans lined with parchment and greased
2. Mixing bowls (one big for dry, one medium for wet)
3. Measuring cups and spoons plus a kitchen scale if you use grams
4. Whisk and a rubber spatula for folding and scraping
5. Electric mixer or hand whisk for beating eggs and smoothing batter
6. Saucepan and wooden spoon for the cherry filling
7. Heatproof bowl for the ganache and a small pot to heat the cream or a microwave-safe cup if you microwave it
8. Offset spatula or knife for spreading ganache and leveling layers
9. Wire rack for cooling and a serrated knife to level slices if needed

Ingredients

1 3/4 cups (220 g) all purpose flour
3/4 cup (75 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
1 cup (240 ml) whole milk
1/2 cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) hot strong brewed coffee or hot water
2 cups (about 300 g) pitted cherries, fresh or frozen
1/2 cup (100 g) granulated sugar for the cherry filling
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract for the cherries
2 tablespoons kirsch or cherry liqueur, optional
8 ounces (225 g) semisweet chocolate, chopped
1 cup (240 ml) heavy cream
3 tablespoons unsalted butter, room temp
Pinch of salt
Fresh cherries for garnish, optional
Chocolate shavings or curls for garnish, optional

Directions

Preheat oven to 350°F (175°C). Grease and flour two 8 or 9 inch round cake pans, line bottoms with parchment, set aside.
Whisk together 1 3/4 cups flour, 3/4 cup cocoa powder, 2 cups sugar, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp salt in a big bowl so there’s no lumps.
In another bowl beat 2 room temp eggs with 1 cup milk, 1/2 cup vegetable oil and 2 tsp vanilla until smooth.
Pour wet into dry and mix just until combined. Stir in 1 cup hot strong coffee or hot water — batter will be thin, that’s ok, it makes the cake moist.
Divide batter between pans and bake 25 to 35 minutes or until a toothpick comes out with just a few crumbs. Cool 10 minutes in pans then invert to wire racks to cool completely.
While cake bakes make cherry filling: in a saucepan combine 2 cups pitted cherries, 1/2 cup sugar, 2 tbsp cornstarch, 1 tbsp lemon juice and 1 tsp vanilla. Cook over medium heat, stirring, until thick and glossy and cherries soften. If using kirsch add 2 tbsp at the end and stir. Let cool to room temp.
Make chocolate ganache: place 8 oz chopped semisweet chocolate in a bowl. Heat 1 cup heavy cream until just simmering, pour over chocolate and let sit 1 minute then stir until smooth. Stir in 3 tbsp room temp butter and a pinch of salt until glossy. Let cool until spreadable.
Level cake layers if needed. Place one layer on a plate, spread half the cherry filling over it, leaving a small border so it won’t spill. Top with second layer and press gently.
Pour or spread ganache over top and sides, smoothing with an offset spatula. If ganache is too firm warm briefly in microwave for 5-10 seconds and stir. Chill 15 to 30 minutes to set slightly.
Garnish with fresh cherries and chocolate shavings or curls if you want. Let cake rest at least 30 minutes before slicing so filling and ganache settle. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.