Description
A rich and moist cherry chocolate cake layered with luscious chocolate frosting and dotted with sweet cherries, perfect for celebrations and chocolate lovers alike.
Ingredients
Scale
Cake
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup hot water
- 1 cup fresh or jarred maraschino cherries, chopped (reserve some for decoration)
Frosting
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, melted and cooled slightly
- ¼ cup heavy cream (or more for desired consistency)
- Cherries (fresh or maraschino) for garnish
- Chocolate shavings (optional)
Instructions
- Prepare the Oven and Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder. Set this mixture aside for later use.
- Mix the Wet Ingredients: In another large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is well combined. Then stir in the buttermilk and vegetable oil until the batter is smooth and uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Slowly pour in the hot water, stirring well until the batter becomes smooth and slightly thin in consistency.
- Add Chopped Cherries: Gently fold the chopped maraschino cherries into the batter to evenly distribute the fruit without overmixing.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Make the Chocolate Frosting: Beat the softened unsalted butter with an electric mixer until creamy and smooth. Gradually incorporate powdered sugar and cocoa powder, continuing to beat until completely smooth. Stir in vanilla extract, salt, and melted chocolate chips. Add heavy cream a little at a time until the frosting reaches your preferred spreadable consistency.
- Assemble the Cake: Once the cake layers have cooled fully, place one layer on a serving plate and spread a generous layer of frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting for a beautiful finish.
- Garnish and Serve: Decorate the top of the cake with whole cherries, chopped cherries, and optional chocolate shavings to enhance its appearance and flavor. Slice and serve the decadent cherry chocolate cake to your guests.
Notes
- Use room temperature ingredients for the best batter consistency.
- If fresh cherries are not available, jarred maraschino cherries work well; just drain and chop before folding into the batter.
- You can substitute heavy cream with milk, but frosting might be less rich.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Let the cake cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
