Decadent Cherry Chocolate Cake Recipe | Moist & Easy to Make

Why You’ll Love This Cherry Chocolate Cake

• Irresistible Flavour Combo: The deep, rich taste of dark chocolate perfectly complements the sweet-tart burst of cherries in every bite. It’s a decadent fusion that’s hard to beat.

• Moist and Fudgy Texture: Thanks to sour cream, quality chocolate, and cherry syrup, this cake stays ultra-moist and luscious from the first slice to the last.

• Perfect for Any Occasion: Whether you’re baking for Valentine’s Day, a birthday, or just a rainy afternoon treat, this cake makes a lasting impression.

• Customisable and Versatile: Make it layered, sheet-style, or even gluten-free — it’s easily adaptable to your needs and pantry.

• Visually Stunning: With a glossy ganache, cherry topping, and optional whipped cream swirls, it’s as photogenic as it is delicious.

  Tools and Preparation

  • 2 cake pans (8 or 9 inch)

  • Mixing bowls

  • Hand or stand mixer

  • Spatula

  • Measuring cups/spoons

  • Parchment paper

  • Wire rack

  • Whipped cream

  • Extra cherries (for garnish)

  • Chocolate shavings

  • • Whipped cream

    • Extra cherries (for garnish)

    • Chocolate shavingsMicrowave or double boiler (for melting chocolate)

      

      Ingredients

      For the Chocolate Cake:

      • 1 ¾ cups all-purpose flour

      • ¾ cup unsweetened cocoa powder

      • 1 ½ tsp baking powder

      • 1 ½ tsp baking soda

      • ½ tsp salt

      • 1 cup granulated sugar

      • ½ cup brown sugar

      • 2 large eggs

      • 1 cup buttermilk (or sour cream)

      • ½ cup vegetable oil

      • 1 tsp vanilla extract

      • ¾ cup hot water or coffee (enhances chocolate flavour)

      For the Cherry Filling:

      • 1 ½ cups pitted cherries (fresh or frozen)

      • 2 tbsp sugar

      • 1 tbsp cornstarch

      • 1 tbsp lemon juice

      • Optional: 1 tbsp cherry liqueur or syrup

      For the Chocolate Ganache:

      • 200g dark chocolate, chopped

      • 200ml heavy cream

      Optional Toppings:

      • Whipped cream

      • Extra cherries (for garnish)

      • Chocolate shavings

    How to Make It Cherry Chocolate Cake:

    1. Prepare the Cake Pans

    Grease two 8- or 9-inch cake pans and line the bottoms with parchment paper. Preheat the oven to 175°C (350°F).

    2. Make the Cake Batter

    In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
    In another bowl, beat eggs, sugars, oil, vanilla, and buttermilk until smooth.
    Gradually mix dry ingredients into wet, then add hot water or coffee and mix until combined.

    3. Bake the Cakes

    Divide the batter evenly between the pans and bake for 30–35 minutes or until a toothpick comes out clean.
    Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

    4. Make the Cherry Filling

    In a saucepan, heat cherries, sugar, lemon juice, and cornstarch over medium heat until thickened. Cool before using.

    5. Make the Ganache

    Heat cream until just boiling. Pour over chopped chocolate and let sit 2 minutes. Stir until smooth. Let cool slightly to thicken.

    6. Assemble the Cake

    Place one cake layer on a plate. Spread cherry filling over it. Top with the second layer.
    Pour ganache over the top, letting it drip slightly down the sides.

    7. Decorate and Serve

    Garnish with extra cherries, whipped cream, or chocolate shavings if desired. Chill briefly before slicing.

    Storage & Reheating Instructions

    Storage:
    Store the cake in an airtight container in the fridge for up to 4–5 days. For best texture, bring it to room temperature before serving.

    Freezing:
    Wrap individual slices or the whole cake tightly in cling film and foil. Freeze for up to 2 months. Thaw in the fridge overnight.

    Reheating:
    If you’d like to enjoy it warm, microwave a slice for 10–15 seconds. Avoid overheating to preserve the texture of the ganache and cherries.