This Chocolate Cherry Cake is an elegant and indulgent dessert that artfully combines a moist chocolate base with a luscious cherry mousse and a glossy chocolate ganache. Perfect for special occasions, this cake delivers a symphony of textures and flavors—from the deep richness of cocoa to the bright, fruity notes of cherry and the smooth finish of a silky ganache.
Why You’ll Love This Recipe
This cake stands out not only for its visual appeal but also for its flavor complexity and texture contrast. The moist chocolate sponge sets the foundation for a creamy cherry mousse, light yet bursting with fruitiness. Topping it all is a luxurious ganache that ties the elements together. It’s an excellent choice when you want to make an impression or treat yourself to a gourmet experience at home. The balance of sweet, tart, and chocolatey notes ensures each slice is both satisfying and memorable.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cake:
all-purpose flour
unsweetened cocoa powder
granulated sugar
baking powder
baking soda
salt
buttermilk
vegetable oil
eggs
vanilla extract
boiling water
For the cherry mousse:
fresh or frozen cherries, pureed
gelatin, bloomed
heavy whipping cream
For the ganache:
water
cocoa powder
heavy cream
sugar
gelatin, bloomed
directions
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add in the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth, then gradually stir in the boiling water until well combined.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
For the cherry mousse, bloom the gelatin according to the package instructions. Fold the cherry puree into the whipped cream, then gently mix in the bloomed gelatin.
Pour the mousse evenly over the cooled cake. Refrigerate for 6 to 8 hours to allow the mousse to set.
To make the ganache, bring the water, cocoa powder, heavy cream, sugar, and bloomed gelatin to a boil, whisking until smooth. Strain to remove lumps if necessary.
Let the ganache cool slightly before pouring it over the set cherry mousse layer. Chill until firm before slicing and serving.
Servings and timing
Servings: 10 slices
Prep Time: 30 minutes
Bake Time: 30–35 minutes
Total Time: 7 to 8 hours
Calories: 350 kcal per slice
Variations
Black Forest Twist: Add a layer of chopped cherries soaked in cherry liqueur over the cake before adding the mousse.
Chocolate-Cherry Swirl: Fold cherry puree directly into the cake batter for a marbled effect.
Vegan Version: Use plant-based cream, egg substitutes, and agar agar instead of gelatin.
Nut Crunch: Add a thin layer of crushed almonds or hazelnuts between the mousse and ganache.
Mini Cakes: Prepare in silicone molds for individual servings and elegant presentation.
storage/reheating
Store the assembled cake in the refrigerator, covered, for up to 4 days. Because of the mousse and ganache, this cake should not be left at room temperature for extended periods. It is not suitable for reheating but can be served chilled or at cool room temperature for optimal texture and flavor. Freezing is not recommended due to the mousse consistency.
FAQs
Can I use cherry jam instead of puree?
Yes, but it may be sweeter and less fresh-tasting. Reduce the sugar in the mousse slightly to balance.
Can I make the cake layers in advance?
Yes, the chocolate cake base can be made and stored for up to 2 days in the refrigerator or frozen for up to 1 month.
How do I bloom gelatin properly?
Sprinkle it over a small amount of cold water and let it sit for a few minutes until it absorbs the liquid and becomes gelatinous.
Can I use cherry pie filling for the mousse?
It’s not recommended as it may be too thick or sweet. Pureed fresh or frozen cherries work best.
What type of cocoa powder is best?
Use natural unsweetened cocoa powder for a deep chocolate flavor that balances the sweet mousse.
How do I get smooth mousse texture?
Puree the cherries thoroughly and strain if needed to remove skins. Whip the cream to soft peaks before folding.
Can I substitute agar agar for gelatin?
Yes, but the texture will differ slightly. Follow package instructions for equivalent substitution.
Is this cake freezer-friendly?
No, due to the mousse and gelatin layers, freezing may alter the texture upon thawing.
Can I make this in a springform pan?
Yes, a springform pan helps with clean layering and unmolding.
How do I know the mousse is set?
It should be firm to the touch and no longer jiggly after 6–8 hours of chilling.
Conclusion
The Chocolate Cherry Cake is a sophisticated dessert that layers rich chocolate, airy cherry mousse, and a glossy ganache into an unforgettable experience. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake offers the perfect fusion of flavor and texture. It’s a stunning centerpiece dessert that is as impressive to serve as it is delightful to enjoy.
[tasty-recipe id=”19962″]