Indulge in a truly decadent dessert with this Cherry Chocolate Fudge Layer Cake. This impressive yet approachable layered cake recipe brings together rich chocolate and sweet cherries, making it a perfect treat for any special occasion or just because you deserve it.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose flour blend if needed.
- Cocoa powder: Use unsweetened natural cocoa powder for best results.
- Granulated sugar: Brown sugar can be used for a slightly deeper flavor.
- Buttermilk: If you don’t have buttermilk, add 1 tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes.
- Cherries: Fresh or frozen pitted cherries work well. If using frozen, thaw and drain them.
- Chocolate: Good quality dark or semi-sweet chocolate chips or chopped chocolate.
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Cherry Filling:
- 3 cups pitted cherries (fresh or frozen, thawed and drained)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ cup water
- 1 teaspoon lemon juice
For the Fudge Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¾ cup unsweetened cocoa powder, sifted
- ¼ cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Tools Needed: Two 8-inch round cake pans, mixing bowls, whisk, electric mixer, saucepan.
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
2. Combine Wet Ingredients
In a separate medium bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
3. Add Hot Water and Bake the Cakes
Carefully stir in the hot water until the batter is smooth. Divide the batter evenly between your 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 inverting them onto a wire rack to cool completely.
4. Make the Cherry Filling
While the cakes cool, combine the cherries, sugar, cornstarch, water, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. Remove from heat and let it cool completely.
5. Prepare the Fudge Frosting
In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar and cocoa powder, mixing until smooth. Beat in the milk, vanilla extract, and salt until the frosting is light and fluffy. If it’s too thick, add more milk a teaspoon at a time. If it’s too thin, add more powdered sugar.
6. Assemble Your Layered Cake
Once the cakes are completely cool, level them if necessary using a serrated knife. Place one cake layer on your serving plate. Spread half of the cherry filling evenly over this layer, leaving a small border. Top with the second cake layer. Spread the remaining cherry filling over the top of the second layer.
7. Frost Your Cherry Chocolate Fudge Layer Cake
Frost the entire layered cake with the chocolate fudge frosting, covering the top and sides smoothly. You can decorate with additional fresh cherries or chocolate shavings if desired.
Variation Ideas:
- Raspberry Chocolate Layer Cake: Substitute raspberries for cherries in the filling.
- Mint Chocolate: Add 1 teaspoon of peppermint extract to the fudge frosting for a refreshing twist.
- Nutty Crunch: Sprinkle chopped pecans or walnuts between the cake layers for added texture.
Storage Instructions:
Store leftover Cherry Chocolate Fudge Layer Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow slices to come to room temperature for the best flavor and texture before serving.
Frequently Asked Questions (FAQ):
- Can I use jarred cherries for the filling?
Yes, you can use jarred pitted cherries, just be sure to drain them very well and reduce the sugar in the filling recipe slightly, as jarred cherries are often sweeter.
- What if my cake layers stick to the pan?
Always grease and flour your pans thoroughly, or use parchment paper circles on the bottom. Ensure the cakes are fully cooled before attempting to remove them.
- Can I make this layered cake recipe ahead of time?
You can bake the cake layers and make the cherry filling up to 1 day in advance. Store them separately and assemble the cake on the day you plan to serve it.
- How can I make the frosting less sweet?
You can slightly reduce the amount of powdered sugar in the frosting, or use a darker cocoa powder which will naturally balance the sweetness.
- Why did my cake sink in the middle?
This can happen if the oven door was opened too early during baking, if the cake was underbaked, or if the leavening agents were old.
- What’s the best way to level a cake?
Once the cake is completely cool, use a long serrated knife and a steady hand to carefully slice off any domed tops, creating a flat surface for easy stacking.