You are about to discover a truly exceptional bakery style cake recipe that brings together rich dark chocolate and sweet cherries. This Dark Chocolate Cherry Cake is moist, flavorful, and surprisingly simple to create, making it a perfect treat for any occasion. You’ll impress everyone with your baking skills!
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened natural cocoa powder for the best flavor.
- Cherries: Fresh or frozen pitted sweet cherries work wonderfully. If using frozen, don’t thaw them completely.
- Buttermilk: Creates a tender crumb. You can make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Dark Chocolate: Use high-quality dark chocolate chips or a chopped bar (60-70% cocoa solid).
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ 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 or hot brewed coffee
- 1 ½ cups pitted sweet cherries (fresh or frozen)
For the Chocolate Ganache Frosting:
- 1 cup heavy cream
- 8 ounces dark chocolate, finely chopped
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Servings: 12 slices
- Tools Needed: 9-inch round cake pan, large mixing bowls, whisk, electric mixer (optional), saucepan.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan thoroughly. This step prevents sticking and ensures a clean release for your bakery style cake.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps for an even texture in your finished cake.
3. Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. This creates the liquid base for your moist Dark Chocolate Cherry Cake.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or by hand, until just combined. Do not overmix, as this can make the cake tough.
5. Add Hot Liquid
Carefully pour the hot water or coffee into the batter. Stir until just combined. The batter will be thin, which is normal for this incredibly moist bakery style cake.
6. Fold in Cherries
Gently fold in the pitted sweet cherries. Distribute them evenly throughout the batter so every slice gets a burst of cherry flavor.
7. Bake the Cake
Pour the batter into your prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool the Cake
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack. Allow it to cool completely before frosting. This prevents the frosting from melting.
9. Make the Chocolate Ganache
While the cake cools, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over the finely chopped dark chocolate in a bowl. Let it sit for 5 minutes, then whisk until smooth and glossy.
10. Frost Your Cake
Once the cake is completely cool, pour or spread the ganache over the top and sides. Let it drip naturally for a rustic bakery style cake finish. You can chill it briefly to set the ganache.
Variation Ideas:
- Add Chocolate Chips: Mix in an extra ½ cup of dark chocolate chips with the cherries for double chocolate goodness.
- Almond Extract: Replace half the vanilla extract with almond extract for a subtle nutty note that pairs well with cherries.
- Cream Cheese Frosting: Instead of ganache, try a simple cream cheese frosting for a tangy contrast.
- Cherry Compote Filling: Split the cake and fill it with a quick homemade cherry compote before frosting.
Storage Instructions:
Store your Dark Chocolate Cherry Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature for about 30 minutes before serving for the best texture and flavor.
Frequently Asked Questions:
- Can I use frozen cherries?
Yes, you can use frozen pitted sweet cherries. Do not thaw them completely; add them to the batter while still slightly frozen.
- What if I don’t have buttermilk?
You can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to make 1 cup. Let it sit for 5 minutes.
- How do I prevent the cake from sticking to the pan?
Grease and flour your pan thoroughly. You can also line the bottom with parchment paper for extra assurance.
- Why is my ganache not smooth?
Ensure your cream is hot enough to melt the chocolate completely. If it’s still lumpy, gently heat it over a double boiler while stirring until smooth.
- Can I make this into cupcakes?
Yes, this recipe works great for cupcakes! Bake for 18-22 minutes, adjusting the yield as needed.
- How can I make this cake less sweet?
You can reduce the sugar by ¼ cup without significantly impacting the cake’s structure. You could also use a darker chocolate for the ganache.