Chocolate Cherry Cake Recipe

If you’re looking to dazzle your friends and family with a show-stopping dessert, this Chocolate Cherry Cake Recipe is your new signature move. Imagine: plush layers of chocolate sponge soaked with cherry liqueur, a tangy burst of juicy cherries, and everything enveloped in the silkiest chocolate cream frosting. It’s a labor of love, but every step is a pure joy—and a little bit of kitchen magic. Whether you’re making it for a celebration or to treat yourself on an ordinary weekday, this cake is guaranteed to make everyone swoon with that irresistible combination of chocolate and cherries.

Ingredients You’ll Need

This Chocolate Cherry Cake Recipe uses simple, classic ingredients, but each plays a vital role in creating an unforgettable taste and texture. From the rich cocoa to the liqueur-soaked cherries and the creamy frosting, every element brings the cake to life.

• Eggs: Essential for the sponge’s airy lift; make sure they’re at room temperature for best results.
• Granulated Sugar: Sweetens the cake layers and syrup, balancing the bitterness of cocoa.
• All-Purpose Flour: Gives the cake structure without making it dense.
• Unsweetened Cocoa Powder: Deep, rich chocolate flavor that forms the backbone of the cake.
• Unsalted Butter: Adds moisture and a luxurious crumb to the cake; use it melted and cooled.
• Vanilla Extract: A touch of warmth that enhances both the cake and the frosting.
• Cherries (Fresh or Frozen): Juicy, tart cherries are soaked in kirsch and become little flavor grenades tucked into the cake.
• Kirsch (Cherry Liqueur): Traditional and heavenly, kirsch gives the cherries (and cake) their signature cherry boost.
• Powdered Sugar: Makes the chocolate frosting smooth, creamy, and easy to spread.
• Cream Cheese: Adds tang and richness to the frosting, keeping it from being overly sweet.
• Sea Salt: Enhances overall flavor and balances sweetness in the frosting.
• Water: Helps make the cherry syrup that keeps the cake moist and bursting with fruity goodness.

How to Make Chocolate Cherry Cake Recipe

Step 1: Prep the Cherries

Start by combining your chopped cherries with kirsch in a bowl, letting them marinate at room temperature. This infuses the fruit with extra cherry punch and softens them before baking time.

Step 2: Preheat and Prepare Your Pans

Preheat your oven to 350°F for that perfect bake. Line the bottoms of two 9-inch round pans with parchment paper—skip greasing the sides so your sponge can climb up high and stay airy.

Step 3: Make the Chocolate Sponge Layers

Using a stand mixer with the whisk attachment, beat the eggs on high speed for a minute, then gradually add the sugar and keep whisking for 8 minutes. You’re looking for a thick, pale, and fluffy mixture. In another bowl, whisk together flour and cocoa, and sift these into the egg mixture in thirds, folding very gently after each addition. Finally, drizzle in the vanilla and melted butter, folding in carefully so you don’t deflate all that beautiful air you just whipped in.

Step 4: Bake and Cool

Divide your batter between the two prepared pans and bake for 20 to 25 minutes. You want a toothpick to come out clean from the center. Once out, let them cool in the pans for 10 minutes, then run a thin spatula around the edges, pop them out, and let them cool completely on a wire rack.

Step 5: Make Chocolate Frosting

Beat the softened butter and cream cheese together until wonderfully fluffy and smooth—about 2 minutes. Whisk together the powdered sugar, cocoa, and salt in a separate bowl, then sift into the butter mixture and beat until fully incorporated. Add your vanilla and crank up the mixer for a few minutes until it’s pillowy and light.

Step 6: Prepare the Cherry Syrup

Drain the marinated cherries and reserve the boozy syrup. For extra flavor and moisture, stir in a little sugar and water until everything’s nicely dissolved. This syrup is what’s going to make each bite juicy!

Step 7: Assemble the Cake

Now the fun part! Slice one cake layer in half horizontally. Tear the other cake layer into big, rustic crumbs in a bowl and mix in a third of your frosting with the soaked cherries. Place the sliced cake half (cut side up) on a platter, brush generously with cherry syrup, and spread on a thin layer of frosting. Top with that cherry-flecked cake crumble, brush with more syrup, and place the second cake half (frosted side down) on top. Give the whole thing a final brush with remaining syrup and finish with a thick coat of chocolate frosting all over the top and sides. It’s rustic, dramatic, and completely irresistible.

How to Serve Chocolate Cherry Cake Recipe

Garnishes

To really celebrate that Chocolate Cherry Cake Recipe, try crowning it with extra cherries—either fresh or dipped in chocolate—a dusting of cocoa powder, or even a scatter of chocolate curls. Each garnish not only makes it look spectacular but hints at the cake’s flavors.

Side Dishes

Pair slices with a scoop of vanilla bean or cherry ice cream for a little chill alongside the rich cake. Lightly whipped cream or a cup of deep, bold coffee also makes a lovely match.

Creative Ways to Present

Feeling fancy? Serve individual slices on bright plates drizzled with extra cherry syrup, or go for parfait-style by layering crumbled cake, cherries, and frosting in glasses for a playful twist. It’s also fun to cut the cake into squares and serve as petit fours at a party!

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Cherry Cake Recipe keeps beautifully when covered and refrigerated for up to 4 days. The flavors might even intensify after a day, so don’t be surprised if it tastes even better tomorrow.

Freezing

This cake also freezes well! Slice it into portions, wrap each tightly in plastic wrap then foil, and freeze for up to one month. Thaw slices overnight in the fridge for best texture and flavor.

Reheating

If you like your cake just a touch warm, let a slice come to room temperature or give it a very quick, gentle zap in the microwave (without the foil, of course). This softens the frosting and really brings out the chocolate notes.

FAQs

Can I make the Chocolate Cherry Cake Recipe without alcohol?

Absolutely! Simply substitute the kirsch with cherry juice, or use a splash of almond extract mixed with water for a similar depth of flavor without the alcohol.

Can I use jarred or canned cherries instead of fresh or frozen?

Yes, jarred or canned cherries can be a handy swap. Just drain them well and pat dry before using to keep the cake layers from getting soggy.

What’s the best way to slice this cake cleanly?

For neat slices, use a long, sharp knife dipped in hot water and wiped dry between each cut. This technique helps you glide through those layers and frosting without any mess.

Can I make the cake layers ahead of time?

Definitely! Bake the chocolate cake layers up to two days ahead. Once cooled, wrap them tightly in plastic wrap and store at room temperature until you’re ready to assemble.

Is there a way to make this Chocolate Cherry Cake Recipe gluten-free?

Yes, simply swap in a trusted measure-for-measure gluten-free flour blend for the all-purpose flour. Be sure to sift well and gently fold to keep the lovely sponge texture.

Final Thoughts

Give this Chocolate Cherry Cake Recipe a try and discover why it’s the darling of dessert tables everywhere. It’s a real treat to make (and eat!), and I promise your kitchen will smell heavenly every step of the way!

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