Chocolate Cherry Cake – A truly romantic dessert, perfect for any chocoholic! This rich, moist chocolate cake generously studded with juicy, sweet cherries is the ultimate summer indulgence, but delightful any time of year.

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CHOCOLATE CHERRY CAKE: THE ULTIMATE DECADENT DESSERT

There are some flavor combinations that are simply destined to be together, and for many, the pairing of deep, dark chocolate with bright, sweet cherries is at the top of that list. This Chocolate Cherry Cake isn’t just a dessert; it’s an experience. It’s a testament to the perfect harmony of rich cocoa notes and the vibrant burst of fresh, ripe cherries. If you’ve ever fallen in love with a brownie for its dense chewiness or cherished a classic chocolate cake for its tender crumb, then prepare to be captivated by this unique creation.

What sets this cake apart is its incredible texture and depth of flavor. It masterfully bridges the gap between a fudgy brownie and a classic light chocolate cake, offering the best of both worlds. Each slice reveals a moist, tender crumb, generously interspersed with melted chocolate pieces that create pockets of intense cocoa, perfectly complemented by succulent dark cherries. The sweetness of the cherries provides a delightful counterpoint to the bitterness of the chocolate, resulting in a balanced and unforgettable taste. If you’re as enamored with this combination as we are, you absolutely must try our Chocolate Cherry Ice Cream too – it’s truly crazy delicious!

THE IRRESISTIBLE CHARM OF CHOCOLATE CHERRY CAKE

Few desserts evoke such a sense of delight and indulgence as a perfectly crafted chocolate cherry cake. It’s a classic combination that has stood the test of time, cherished for its elegant balance of sweet and tart, rich and fruity. This cake isn’t just a treat; it’s a celebration of flavors that come alive with every bite. The deep, complex notes of chocolate provide a luxurious base, while the juicy, crimson cherries burst with a refreshing sweetness, creating a symphony on your palate. Whether you’re celebrating a special occasion, looking for a romantic dessert, or simply craving something extraordinary, this cake delivers a truly memorable experience.

Why Chocolate and Cherries are a Match Made in Heaven

The magic behind this classic pairing lies in the inherent contrast and complementary nature of its two main ingredients. Chocolate, especially darker varieties, offers a robust, sometimes bitter, and deeply satisfying flavor. Cherries, particularly sweet dark varieties like Bing or Rainier, bring a juicy, subtly tart, and intensely fruity element. When combined, the cherries’ acidity cuts through the richness of the chocolate, preventing the cake from being overly sweet or cloying. Instead, you get a harmonious blend where each flavor elevates the other, creating a dynamic and utterly addictive profile. It’s a sophisticated pairing that appeals to both fruit lovers and chocolate aficionados alike.

BEYOND A SIMPLE CAKE: WHAT MAKES THIS RECIPE STAND OUT?

This isn’t just another chocolate cake recipe; it’s a meticulously developed masterpiece designed to deliver maximum flavor and an irresistible texture. Many chocolate cakes can be dry or crumbly, but this recipe is specifically crafted to be exceptionally moist and tender. The careful selection of ingredients and precise measurements ensure a consistently perfect result every time you bake it.

Unrivaled Moistness: Thanks to the inclusion of buttermilk, this cake boasts an incredibly moist and tender crumb that practically melts in your mouth. Buttermilk reacts with the leavening agents, not only helping the cake rise beautifully but also contributing to its luscious texture.
Rich Chocolate Flavor: We use both cocoa powder and actual chocolate pieces (chips or chunks) to create a multi-layered chocolate experience. The cocoa powder infuses the entire cake with a deep chocolate essence, while the melted chocolate pieces provide delightful bursts of intense flavor and a fudgy texture throughout.
Juicy Cherry Bursts: Fresh, pitted, and halved sweet dark cherries are strategically placed to ensure a juicy cherry in almost every bite. Their natural sweetness and slight tartness provide a refreshing contrast to the rich chocolate, making each mouthful exciting.
Effortless Elegance: Despite its gourmet taste and appearance, this cake is surprisingly straightforward to prepare. The instructions are clear, making it accessible even for novice bakers, while still yielding a dessert that looks and tastes like it came from a professional patisserie.

ESSENTIAL INGREDIENTS FOR YOUR CHOCOLATE CHERRY MASTERPIECE

Crafting this delightful chocolate cherry cake starts with gathering the right components. Each ingredient plays a crucial role in achieving the perfect balance of flavor and texture. Here’s what you’ll need to create this romantic dessert:

All-purpose flour
Unsweetened cocoa powder
Baking soda and baking powder
Salt and granulated sugar
Unsalted butter (softened)
Egg
Vanilla extract
Buttermilk
Chocolate chips or chunks
Sweet dark cherries (fresh, pitted, and halved)

A Closer Look at Key Ingredients: Their Role and Importance

Understanding the purpose of each ingredient can elevate your baking and help you achieve consistent, excellent results:

All-Purpose Flour: Provides the cake’s structure. Ensure it’s measured correctly, preferably by weight, or by spooning into a measuring cup and leveling, to avoid a dense cake.
Unsweetened Cocoa Powder: This is where the primary chocolate flavor comes from. Using unsweetened cocoa allows you to control the sugar content and achieve a deeper, less sweet chocolate taste. Dutch-processed cocoa can yield a darker color and milder flavor, while natural cocoa is more acidic and reactive.
Baking Soda & Baking Powder: These are our leavening agents. Baking soda reacts with acidic ingredients (like buttermilk and natural cocoa) to create lift, while baking powder provides additional leavening independently, ensuring a light and airy crumb.
Salt: Essential for balancing the sweetness and enhancing all the other flavors in the cake. Don’t skip it!
Granulated Sugar: Not just for sweetness, sugar also contributes to the cake’s moisture and tender texture.
Unsalted Butter: Using unsalted butter gives you control over the overall salt content. Ensure it’s softened to room temperature for proper creaming with sugar, which incorporates air and creates a light, fluffy batter.
Egg: Provides structure, moisture, and helps emulsify the batter, contributing to a rich texture. Make sure it’s at room temperature for better incorporation.
Vanilla Extract: A flavor enhancer that complements chocolate beautifully, adding warmth and depth to the cake.
Buttermilk: A superstar ingredient for moist cakes! Its acidity reacts with baking soda, producing carbon dioxide for lift, and its slight tang adds a wonderful complexity to the flavor. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
Chocolate Chips or Chunks: These melt into luscious pockets of chocolate throughout the cake. Use good quality chocolate for the best flavor. Semi-sweet or dark chocolate chips work wonderfully.
Sweet Dark Cherries: The star fruit! Fresh cherries are ideal for their vibrant flavor and firm texture. Pitting and halving them ensures even distribution and prevents them from sinking entirely to the bottom of the cake. If fresh aren’t available, well-drained frozen cherries can be used, but fresh is always preferred.

CHOCOLATE CHERRY CAKE RECIPE

Chocolate Cherry Cake

Author: Anna

A truly romantic dessert for chocoholics. This rich, moist chocolate cake filled with juicy cherries is the perfect summer dessert or a delightful treat any time of year.

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Course: Dessert

Cuisine: American

Servings: 8 people

Calories: 391 kcal

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Ingredients

1 c all-purpose flour
½ c unsweetened cocoa powder
¼ teaspoon baking soda
1 ½ teaspoon baking powder
¼ teaspoon salt
1 c granulated sugar
½ c unsalted butter, softened to room temperature
1 egg
1 teaspoon vanilla extract
¾ c buttermilk
¾ c chocolate chips or chunks
1 ½ c sweet dark cherries, pitted, halved

Instructions

Preheat oven to 375 degrees F (190°C).
Lightly grease a 9-inch springform pan. Line the bottom with parchment paper, then grease and flour the paper. (Alternatively, you can use a 9-inch square pan).
In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar and softened butter together until the mixture is light and fluffy, usually 2-3 minutes.
Add the egg and vanilla extract to the butter mixture. Beat for one minute until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients (e.g., add ⅓ dry, then ½ buttermilk, then ⅓ dry, then ½ buttermilk, then remaining ⅓ dry).
Mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
Pour the batter evenly into your prepared pan. Sprinkle the chocolate chips or chunks over the top of the batter.
Bake for 25 minutes.
Carefully remove the cake from the oven. Arrange the cherry halves evenly on top of the partially baked cake. Return to the oven and bake for an additional 15 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, and the cake no longer wiggles in the center.
Allow the cake to cool completely in the pan on a wire rack before attempting to remove it.
For an extra special touch, top with Rum Brown Sugar Greek Yogurt and fresh cherries before serving.

Nutrition Information

Tried this recipe? Leave a comment with your rating below!

EXPERT TIPS FOR BAKING SUCCESS

Achieving a perfect Chocolate Cherry Cake is simple with a few helpful tips. These insights will ensure your cake turns out moist, flavorful, and beautifully structured every time.

Room Temperature Ingredients: Always ensure your butter, egg, and buttermilk are at room temperature. This allows them to emulsify properly, creating a smooth, uniform batter that traps air for a lighter, fluffier cake.
Measure Flour Correctly: Too much flour is a common cause of dry cakes. Spoon flour into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag. Better yet, weigh it!
Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough and chewy cake.
Prevent Cherries from Sinking: Tossing cherries lightly in a tablespoon of flour before adding them to the batter can help prevent them from sinking to the bottom of the pan. For this recipe, placing them on top after the initial bake helps them stay in place and look beautiful.
Oven Temperature Matters: An accurately preheated oven is crucial for proper rising and even baking. Use an oven thermometer to verify your oven’s temperature.
Test for Doneness: The cake is done when a wooden skewer or toothpick inserted into the center comes out with moist crumbs, not wet batter. The cake should also spring back lightly when gently pressed.
Cool Completely: Resist the urge to slice into your cake while it’s still warm. Cooling completely allows the cake to set, preventing it from crumbling and ensuring easier slicing.

CREATIVE VARIATIONS & SERVING SUGGESTIONS

While this Chocolate Cherry Cake is absolutely divine as is, there are many ways to customize it to your personal taste or occasion. Get creative and make it your own!

Variations:

Chocolate Type: Experiment with different types of chocolate chips or chunks. Dark chocolate will enhance the cake’s richness, while milk chocolate will add a sweeter, creamier note. White chocolate chunks could also provide a lovely visual and flavor contrast.
Cherry Options: If fresh cherries are out of season, you can use frozen pitted cherries (thawed and well-drained) or even canned sour cherries (drained and rinsed, adjust sugar if needed). A splash of kirsch (cherry brandy) can also intensify the cherry flavor.
Nutty Addition: Fold in ½ cup of chopped toasted walnuts, pecans, or almonds into the batter for added texture and a complementary nutty flavor.
Spiced Cake: A pinch of cinnamon, nutmeg, or even a tiny amount of almond extract can add another layer of warmth and complexity to the cake.
Glaze or Frosting: While delicious plain, this cake would be wonderful with a simple chocolate ganache, a dusting of powdered sugar, or a light cream cheese frosting. A cherry glaze made from cherry juice and powdered sugar would also be exquisite.

Serving Suggestions:

Simple Elegance: Serve slices dusted with powdered sugar and garnished with a few fresh cherries.
Creamy Delight: Pair with a dollop of freshly whipped cream, vanilla bean ice cream, or the suggested Rum Brown Sugar Greek Yogurt for a decadent touch.
Coffee Companion: This rich cake is an excellent accompaniment to a hot cup of coffee, espresso, or a glass of cold milk.
Dessert Platter: Cut into smaller squares and arrange on a dessert platter with other treats for a party.

STORING YOUR DELICIOUS CHOCOLATE CHERRY CAKE

To ensure your Chocolate Cherry Cake remains fresh and delicious for as long as possible, proper storage is key. Following these simple guidelines will help preserve its moist texture and rich flavor:

Room Temperature: If the cake will be eaten within 1-2 days, it can be stored at room temperature. Cover it tightly with plastic wrap or place it in an airtight cake keeper to prevent it from drying out. Keep it away from direct sunlight or heat sources.
Refrigeration: For longer storage, or if your kitchen is particularly warm, refrigerate the cake. Wrap individual slices or the entire cake tightly in plastic wrap, then place it in an airtight container. It will stay fresh in the refrigerator for up to 5-7 days. Bring slices to room temperature for about 30 minutes before serving for the best flavor and texture.
Freezing: Chocolate Cherry Cake freezes beautifully! For best results, allow the cake to cool completely. You can freeze it whole, in halves, or as individual slices. Wrap the cake tightly in multiple layers of plastic wrap, then a layer of aluminum foil. This double layer protects against freezer burn. Store in the freezer for up to 2-3 months.
Thawing: When ready to enjoy a frozen cake, transfer it to the refrigerator overnight to thaw. For individual slices, you can thaw them at room temperature for an hour or two.

FREQUENTLY ASKED QUESTIONS (FAQs) ABOUT CHOCOLATE CHERRY CAKE

Here are answers to some common questions that might arise when baking this delectable Chocolate Cherry Cake:

Can I use frozen cherries instead of fresh?

Yes, you absolutely can! If using frozen cherries, make sure to thaw them completely and drain them very well to remove excess moisture. Pat them dry with paper towels to prevent them from making the cake batter too wet. You might also consider tossing them lightly in a tablespoon of flour before adding them, as this can help prevent them from sinking.

What kind of chocolate is best for this cake?

For the chocolate chips or chunks, semi-sweet chocolate is a popular choice and works wonderfully, offering a balanced sweetness. If you prefer a more intense chocolate flavor, opt for dark chocolate (60-70% cacao). Avoid using milk chocolate chips as they can be too sweet and might alter the texture. For the cocoa powder, unsweetened natural cocoa powder is generally recommended for this recipe, though Dutch-processed can also be used for a darker, milder chocolate flavor.

How can I prevent the cherries from sinking to the bottom?

The best way to prevent cherries from sinking is to halve them and arrange them on top of the cake after the initial bake, as specified in the instructions. This method keeps them perfectly suspended and visible. If you prefer to mix them into the batter, tossing them lightly in a tablespoon of flour before folding them in can help them cling to the batter and prevent sinking.

Can I make this cake ahead of time?

Yes, this cake is excellent for making ahead! It tastes even better the next day as the flavors have time to meld. Store it tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5-7 days. For longer storage, you can freeze it as described in the storage section.

What if I don’t have buttermilk?

No problem! You can easily make a homemade buttermilk substitute. Pour ¾ cup of regular milk (dairy or non-dairy) into a measuring cup. Add 1 tablespoon of white vinegar or lemon juice. Stir gently and let it sit for 5-10 minutes until it slightly curdles. Use this mixture as your buttermilk.

Can I add a frosting to this cake?

Certainly! While delicious on its own, a simple chocolate ganache, a dusting of powdered sugar, or a light cream cheese frosting would be fantastic additions. A cherry glaze made from powdered sugar and a touch of cherry juice would also complement the flavors beautifully.

MORE IRRESISTIBLE CHOCOLATE CREATIONS

If you’re a true chocolate enthusiast, explore these other decadent recipes that are sure to satisfy your cravings:

The Best Chocolate Cake
Busy Day Chocolate Cake
Chocolate Cherry Ice Cream

CONCLUSION: INDULGE IN EVERY SLICE

This Chocolate Cherry Cake is more than just a recipe; it’s an invitation to indulge in a timeless pairing of flavors that truly sing. The marriage of rich, moist chocolate cake with bursts of sweet, juicy cherries creates a dessert that is both sophisticated and incredibly comforting. Whether you’re baking for a special occasion, a romantic evening, or simply to treat yourself, this cake promises to deliver a memorable experience with every tender, chocolatey, and cherry-filled bite.

So, gather your ingredients, preheat your oven, and prepare to create a truly spectacular dessert that will captivate all who taste it. Enjoy the process, savor the aroma, and delight in the sheer joy of a perfectly baked Chocolate Cherry Cake!