Looking for unique birthday cake ideas? This Dark Chocolate Cherry Cake is a decadent, show-stopping dessert perfect for any celebration. Rich chocolate pairs beautifully with sweet cherries, creating a flavor combination everyone will love.
Key Ingredients & Substitutions
- Dark Chocolate: Use high-quality dark chocolate (60-70% cocoa) for the best flavor.
- Cherries: Fresh or frozen pitted cherries work well. If using frozen, thaw and drain them.
- Cocoa Powder: Unsweetened cocoa powder is essential.
- Buttermilk: Creates a tender crumb. You can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup hot water
For the Cherry Filling:
- 4 cups pitted cherries (fresh or frozen, thawed)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
For the Dark Chocolate Ganache:
- 12 ounces dark chocolate, finely chopped
- 1 ½ cups heavy cream
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16
- Tools Needed: Two 8-inch round cake pans, whisk, rubber spatula, saucepan, mixing bowls.
Step-by-Step Instructions
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper. This prevents sticking and ensures easy removal.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar. Make sure there are no lumps for a smooth batter.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the vegetable oil, eggs, vanilla extract, and buttermilk. This combination adds moisture and richness to your cake.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Gradually add the hot water, mixing until the batter is smooth. Do not overmix.
5. Bake the Cakes
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. Make the Cherry Filling
In a saucepan, combine the pitted cherries and ½ cup granulated sugar. Cook over medium heat until the cherries release their juices and soften. In a small bowl, whisk together the cornstarch and 2 tablespoons of water, then stir it into the cherry mixture. Cook until the filling thickens, then remove from heat and let it cool completely.
7. Prepare the Dark Chocolate Ganache
Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes, then whisk until smooth and glossy. Let the ganache cool slightly to a spreadable consistency.
8. Assemble the Cake
Once the cakes and filling are completely cool, place one cake layer on your serving plate. Spread an even layer of the cherry filling over the first cake. Carefully place the second cake layer on top. Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides for a beautiful finish.
9. Decorate and Serve
If desired, garnish your Dark Chocolate Cherry Cake with a few fresh cherries or chocolate shavings. Allow the ganache to set slightly before slicing and serving. This is a delightful birthday cake idea everyone will adore.
Variation Ideas
- Spiced Cherry Cake: Add ½ teaspoon of cinnamon or a pinch of nutmeg to the cake batter.
- Chocolate Chip Boost: Fold ½ cup of mini chocolate chips into the cake batter before baking.
- Nutty Topping: Sprinkle toasted chopped almonds or walnuts over the ganache.
- Cream Cheese Frosting: Instead of ganache, use a chocolate cream cheese frosting for a tangy twist.
Storage Instructions
Store leftover Dark Chocolate Cherry Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for about 30 minutes before serving to ensure the cake and ganache are at their best texture.
Frequently Asked Questions (FAQ)
Q: Can I use frozen cherries?
A: Yes, just make sure to thaw and drain them well before making the filling.
Q: How do I prevent my cake from sticking to the pan?
A: Properly grease and flour the pans, or use parchment paper circles at the bottom.
Q: Can I make the cake ahead of time?
A: You can bake the cake layers a day in advance and store them at room temperature, wrapped tightly. The cherry filling and ganache can also be made ahead and refrigerated, then reheated gently if needed.
Q: My ganache is too thick/thin. What should I do?
A: If it’s too thick, gently warm it over a double boiler or in the microwave in short bursts. If it’s too thin, let it cool longer, or add a bit more chopped chocolate and let it melt in.
Q: What kind of dark chocolate should I use?
A: For best results, use good quality dark chocolate baking bars or chips with 60-70% cocoa content.
Q: Can this recipe be made into cupcakes?
A: Yes, you can bake this batter as cupcakes. Reduce the baking time to about 18-22 minutes. You’ll likely get about 24 cupcakes.