About this cake

This cake mixes dark cocoa with sweet cherries. It makes a soft, moist cake that many people like. You can learn more about rich chocolate layers in a similar recipe at best double chocolate cake.

Why make this recipe

This cake takes little time and true flavor. It uses simple things from the store. The fruit adds a bright bite that works well with chocolate, like in some cherry sweets such as cherry red velvet cupcakes.

How to make Easy Chocolate Cherry Cake

You will mix dry things, then mix wet things, then join them. You add hot water to make the batter smooth and then fold in the cherries. If you want a guide for a similar mix-and-bake method, see this chocolate banana cake for ideas.

Ingredients :

1 ¾ cups all-purpose flour
1 ½ cups sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup pitted cherries (fresh or canned)

For the ganache:

1 cup heavy cream
8 ounces chocolate (semisweet or dark)

Directions :

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients and mix until well combined.
Gradually stir in the boiling water until the batter is smooth.
Fold in the cherries gently.
Pour the batter evenly into the prepared cake pans.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
For the ganache, heat the heavy cream in a saucepan until just simmering. Pour it over the chopped chocolate in a bowl and let it sit for 5 minutes before stirring until smooth.
Once the cakes are completely cooled, place one layer on a serving plate, pour some ganache on top and spread it evenly. Place the second layer on top and pour the remaining ganache over the cake. Serve and enjoy!

How to serve Easy Chocolate Cherry Cake

Serve the cake at room temperature. Add a few whole cherries on top for color. For a show of rolls and slices, you can learn ideas from a neat chocolate cake roll recipe.

How to store Easy Chocolate Cherry Cake

Cover the cake with foil or keep it in a cake box. Store at room temp for 1 day. For longer life, keep it in the fridge for up to 4 days. Let it warm to near room temp before you eat for best taste.

Tips to make Easy Chocolate Cherry Cake

Use room temp eggs and buttermilk for a smooth mix.
Pour the boiling water slowly and stir well to make the batter even.
Fold cherries by hand so they do not break too much.
Warm the ganache a little if it gets too thick. For a very smooth, thick cream tip, see how to make a rich creamy filling in a similar cake.

Variation (if any)

Add 1/2 cup chopped nuts for crunch.
Use sour cherries for a tart note.
Swap dark chocolate for semisweet in the ganache for a milder taste.
Make cupcakes with 20–24 minutes bake time instead of pans.

FAQs

Q: Can I use frozen cherries?
A: Yes. Thaw and drain them well, then pat dry before you fold them into the batter.

Q: Can I make this cake in one pan?
A: Yes. Use a 9×13 inch pan and bake for about 35–40 minutes. Check with a toothpick.

Q: Can I skip the ganache?
A: Yes. Dust the top with cocoa or powdered sugar, or use your favorite frosting.

Q: Can I use water instead of buttermilk?
A: You can, but the cake will be less tender. Make a quick buttermilk by adding 1 tablespoon lemon juice to 1 cup milk and wait 5 minutes.

Q: Can I freeze the baked layers?
A: Yes. Wrap layers well and freeze up to 1 month. Thaw in the fridge, then warm to room temp before use.