This Chocolate Cherry Cake is a delightful treat that marries rich chocolate with sweet juicy cherries. It’s perfect for any celebration or just because it’s Tuesday!
What’s better than chocolate? Chocolate with cherries! I love serving this cake with a dollop of whipped cream on top. It’s a slice of happiness on a plate. 🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cake. If you need a gluten-free option, you can use gluten-free all-purpose flour. Just check that it has xanthan gum added to ensure a good texture.
Cocoa Powder: Unsweetened cocoa powder gives the rich chocolate flavor. If you want a deeper taste, try Dutch-processed cocoa. Just keep in mind it won’t be as bitter as regular cocoa.
Granulated Sugar: Granulated sugar is essential for sweetness. You can swap half with brown sugar for moister cake. It adds a lovely caramel flavor too!
Boiling Water: Adding boiling water to the batter makes the cake super moist. If you want to avoid hot water handling, you can use hot coffee for added flavor.
Cherries: I love using pitted cherries in syrup for that juicy filling. For a fresh alternative, chop up fresh cherries mixed with a bit of sugar. Just remember they need to be pitted!
How Do I Get the Perfect Chocolate Mousse Frosting?
Making a fluffy chocolate mousse frosting is simpler than it seems! Follow these tips for a creamy, light texture.
- Start with chilled heavy cream—this helps it whip up nicely.
- Melt the chocolate until just melted and let it cool a little so it doesn’t deflate the whipped cream.
- Once the cream forms soft peaks, gently fold in the cooled chocolate. Don’t stir too hard, or it will flatten!
- Assemble the cake while the frosting is still fresh; this will make spreading easier.
How to Make Chocolate Cherry Cake
Ingredients You’ll Need:
For the Chocolate Cake:
- 1 and 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 and 1/2 tsp baking powder
- 1 and 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 tsp pure vanilla extract
- 1 cup (240ml) boiling water
For the Cherry Filling:
- 1 jar (about 24 oz/680g) pitted cherries in syrup or cherry pie filling
- 2 tbsp cornstarch (optional, to thicken if needed)
For the Chocolate Mousse Frosting:
- 1 cup (240ml) heavy cream, chilled
- 6 oz (170g) semi-sweet chocolate, chopped
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Additional:
- Fresh or maraschino cherries for topping
- Chocolate shavings or curls for decoration
How Much Time Will You Need?
This chocolate cherry cake will take about 1 hour for preparation and baking, plus at least 1 hour for chilling. In total, you’re looking at a 2-hour commitment to create this delicious dessert!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 350°F (175°C). Pour a little bit of oil into two 9-inch round cake pans and dust them with flour to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. This will help ensure a light and fluffy cake!
3. Combine Wet Ingredients:
Add the eggs, whole milk, vegetable oil, and vanilla extract to the flour mixture. Beat the batter on medium speed until everything is thoroughly mixed together.
4. Incorporate Boiling Water:
Now, carefully stir in the boiling water. Don’t worry if the batter seems a bit thinner than usual; that’s perfectly okay!
5. Bake the Cake Layers:
Evenly pour the cake batter into the prepared pans. Bake them in the oven for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cakes:
Take the cakes out of the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
7. Prepare the Cherry Filling:
If you’re using cherry pie filling, strain some of the syrup to avoid a soupy cake. If using fresh cherries, you can thicken them with cornstarch mixed with a little cold water, heating gently until thickened.
8. Make the Chocolate Mousse Frosting:
Melt your chopped semi-sweet chocolate in a bowl set over simmering water or in the microwave, then let it cool slightly. In another bowl, whip the chilled heavy cream, powdered sugar, and vanilla until soft peaks form, then gently fold in the melted chocolate.
9. Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of cherry filling over the top, followed by a layer of chocolate mousse frosting.
10. Top and Frost:
Carefully add the second cake layer on top, then frost the entire cake with the remaining chocolate mousse frosting, covering the sides as well.
11. Decorate:
To finish it off, decorate the edges with chocolate shavings or curls, and top with fresh or maraschino cherries.
12. Chill & Serve:
Pop the cake into the fridge for at least 1 hour to let the mousse set. Once set, slice up your delightful Chocolate Cherry Cake and enjoy every delicious bite!
Can I Use Frozen Cherries Instead of Fresh or Jarred?
Absolutely! Just make sure to thaw the frozen cherries and drain any excess liquid before using them in the filling. You might also want to add a bit of sugar to enhance their sweetness.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge for up to 3 days. This will help keep the mousse fresh and the cake moist!
Can I Substitute Ingredients for a Healthier Version?
Yes! You can use whole wheat flour instead of all-purpose flour for a healthier option. You might also try using applesauce or Greek yogurt instead of vegetable oil for lower fat content.
What’s the Best Way to Cut the Cake for Serving?
To get clean slices, use a sharp knife and warm it slightly under hot water. Wipe the knife clean between cuts for neat slices of your beautiful cake!