Can I use fresh cherries instead of canned in this easy chocolate cherry cake recipe?

Yes, you can use fresh cherries! Be sure to pit and halve them before adding to the filling or the cake batter. You can also use frozen cherries, but add an extra 1/2 teaspoon of cornstarch to the filling mixture if you do.

Can I make this easy chocolate cherry cake ahead of time?

Absolutely. You can bake the cake layers ahead of time and store them at room temperature or in the freezer. The cherry filling and frosting can also be prepared a day or two in advance and stored in the fridge, and the ganache can also be prepared in advance. Assemble the cake when you are ready to serve.

How do I prevent the cherries from sinking to the bottom of the cake?

Toss the cherries with a couple of teaspoons of flour before adding them to the batter. This helps to create a coating that prevents the cherries from sinking.

Can I make this easy chocolate cherry cake as a layer cake or cupcakes?

Yes, you can! For a layer cake, divide the batter between two or three cake pans. For cupcakes, fill the cupcake liners about ¾ full and bake for a shorter amount of time. You will need to adjust the baking time accordingly.

What is the best way to store my easy chocolate cherry cake?

Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cake, or cake layers, for a longer storage time.

How can I make this easy chocolate cherry cake more or less sweet?

You can reduce the amount of sugar in the cake batter or filling to make it less sweet. Alternatively, you can use a less sweet chocolate, such as dark chocolate with a higher cocoa percentage, in your frosting or ganache. For a sweeter cake, you can add more sugar to the filling or frosting.

easy chocolate cherry cake

Description

This rich and moist Chocolate Cherry Cake is a delightful treat, perfect for any celebration or a special dessert. The combination of deep chocolate flavor and sweet, juicy cherries creates an unforgettable experience. It’s a classic flavor combination with various preparations.

Ingredients

Scale

Chocolate Cake:

250g (250ml) (1 cup) buttermilk or 250ml (1 cup) milk mixed with 1 tablespoon lemon juice or apple cider vinegar
160g (185ml) (3/4 cup) mild extra virgin olive oil
15g (1 tablespoon) vanilla extract
2 eggs
220g (1 cup firmly packed) brown sugar
110g (1/2 cup) caster sugar/granulated sugar
185g (1 1/4 cup) plain all-purpose flour or gluten-free flour blend
75g (3/4 cup) unsweetened dark Dutch-processed cocoa powder or 100% natural unsweetened cocoa powder
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt or kosher/cooking salt
185ml (175g) (3/4 cup) hot coffee or hot water

Vanilla Mascarpone Filling:

2 tsp vanilla extract
Cream cheese
Icing sugar
Mascarpone

Cherry Component:

Canned or jarred cherries in syrup, drained (such as Morello cherries) or fresh cherries
Cherry syrup from the can or jar of cherries

Optional Toppings:

Chocolate ganache
Dark cocoa powder
Whipped cream

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Instructions

Prepare the Cake: Preheat oven to 180°C (350°F). Grease and line two 20cm round cake tins.
Mix Wet Ingredients: In a large bowl, whisk together buttermilk, olive oil, vanilla, eggs, brown sugar, and caster sugar.
Add Dry Ingredients: Add flour, cocoa, baking powder, baking soda, salt, and hot coffee. Whisk until smooth.
Bake: Divide batter evenly between cake tins. Bake for 25-30 minutes, until just cooked and moist. Cool completely.
Make Vanilla Mascarpone Filling: Beat cream cheese and vanilla until smooth. Add icing sugar, beat until smooth. Gently beat in mascarpone until just combined. Refrigerate until ready to assemble.
Assemble: Place one cake layer on a plate. Spread cherry syrup, then mascarpone filling. Top with cherries and a bit of syrup.
Layer and Top: Place second cake layer, gently press. Top with ganache or dust with cocoa.

Make the whipped cream: In a large mixing bowl, whip the heavy cream until soft peaks form and add vanilla

Notes

Buttermilk Substitute: Use milk with lemon juice or apple cider vinegar if needed.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Coffee: Enhances chocolate flavor, can substitute hot water.
Mascarpone: Avoid overmixing to maintain smoothness.
Cherries: Ensure cherries and syrup are cooled.
Make Ahead: Cake layers, cherries, and filling can be prepared a day ahead.
Optional Ganache: For a richer cake, use a chocolate ganache or simply dust with cocoa.
Alternative Cake Pans: Can be made in a 9×13 inch pan, but may require a frosting rather than a glaze. Can use a 6 inch cake ring to cut out layers from a sheet pan.
Alternative Frosting Instead of ganache, a whipped cream frosting can be used.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 538 kcal
Sugar: 30.5 g
Sodium: 129.5 mg
Fat: 29.3 g
Carbohydrates: 66.1 g
Protein: 6.2 g
Cholesterol: 117.2 mg