If you’re on a quest for a show-stopping dessert that’s as much a treat for the eyes as it is for the taste buds, look no further than Chocolate Cherry Cake. Imagine a rich, tender chocolate cake layered with airy cherry mousse, all cloaked in a glossy chocolate ganache. It’s an irresistible combination — the kind that always earns wide-eyed admiration at the table. Whether you’re celebrating a birthday or just craving something fabulous on a Wednesday night, this cake will turn any day into an occasion. Trust me, this Chocolate Cherry Cake is one for the recipe books!
Ingredients You’ll Need
You don’t need a pantry packed with rare ingredients to bake a stunning Chocolate Cherry Cake, but every item here does some heavy lifting. Each component, from luscious cherries to deep cocoa, ensures the cake comes together with balanced flavor and melt-in-your-mouth texture.
- All-purpose flour: The backbone of the cake, providing structure and a tender crumb without being heavy.
- Unsweetened cocoa powder: Delivers a deep, true chocolate flavor and that classic dark color everyone loves.
- Granulated sugar: Sweetens the deal and ensures moisture in both cake and ganache.
- Baking powder & baking soda: These two are essential for a beautifully risen, fluffy cake layer.
- Salt: Just a touch sharpens the flavors and keeps the chocolate from being flat or cloying.
- Buttermilk: Adds moisture, tenderness, and a tangy depth to the chocolate base.
- Vegetable oil: Makes for a moister and softer crumb than butter alone.
- Eggs: Bind everything together and add richness you can taste in every bite.
- Vanilla extract: Lends warmth and enhances both the cherry and chocolate notes.
- Boiling water: Helps the cocoa powder bloom, unlocking its full, intense flavor.
- Cherries (fresh or frozen, pureed): The star of the mousse—choose sweet, ripe cherries for the best flavor.
- Gelatin (bloomed): Stabilizes the mousse and the ganache, giving them a perfectly creamy texture.
- Heavy whipping cream: Brings the mousse to life, making it light and dreamy.
- Water (for ganache): Keeps the ganache silky smooth and perfectly pourable.
How to Make Chocolate Cherry Cake
Step 1: Prepare the Cake Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s ready when your batter is. Grease a 9-inch cake pan generously or line it with parchment to make removing the cake later so much easier. This small step is your secret weapon for perfect cake edges!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Mixing these first ensures the leaveners and cocoa are evenly distributed, setting you up for a cake that is evenly risen and thoroughly chocolatey in every slice.
Step 3: Bring in the Wet Ingredients
Add the buttermilk, vegetable oil, eggs, and vanilla extract right into the dry mix. Stir until just combined. Last, pour in the boiling water slowly, mixing gently. This will make your batter thin, which is exactly what you want for an ultra-moist Chocolate Cherry Cake. Don’t worry — it’ll bake up perfectly!
Step 4: Bake and Cool
Pour the batter into your prepared pan and bake for 30 to 35 minutes. A toothpick inserted into the center should come out with a few moist crumbs. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. This helps lock in moisture while preventing sogginess.
Step 5: Whip Up the Cherry Mousse
Puree your fresh or thawed cherries until completely smooth. In a separate bowl, whip the cream until it holds soft peaks. Gently fold the puree into the whipped cream along with your bloomed gelatin, taking care not to deflate that gorgeous airiness. You’ll end up with a vibrant, cloudlike mousse that smells like summer.
Step 6: Assemble and Chill
Once the cake is cool, pour the cherry mousse on top and smooth it out. It’s important to let the assembled cake chill for 6 to 8 hours, or overnight if you can. This step allows the mousse to set and all the flavors to mingle, creating that signature Chocolate Cherry Cake experience.
Step 7: Make the Ganache
For the final flourish, combine the water, cocoa powder, heavy cream, sugar, and bloomed gelatin in a saucepan. Bring to a gentle boil, then strain the mixture for a perfectly silky ganache. Pour it over the set mousse layer and return the cake to the fridge for another hour, letting that glossy ganache set to perfection.
How to Serve Chocolate Cherry Cake
Garnishes
Dress up your Chocolate Cherry Cake with a handful of fresh, glossy cherries on top and a scattering of dark chocolate curls. If you’re feeling extra festive, a light dusting of powdered sugar or a few mint leaves adds a bakery-worthy finish that’s as pretty as it is inviting.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream, a dollop of lightly sweetened whipped cream, or a raspberry coulis for a tart contrast. For a more sophisticated touch, consider serving it with espresso or a sparkling cherry cider.
Creative Ways to Present
You can get playful with presentation by cutting the Chocolate Cherry Cake into little cubes and serving them as petit fours on a fancy platter. For parties, bake the cake in individual ramekins and layer each with mousse and ganache—guaranteed to wow everyone.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Cherry Cake will keep covered in the fridge for up to five days. Store slices in an airtight container to prevent the mousse from absorbing fridge odors and to keep the cake moist and fresh.
Freezing
This cake actually freezes quite well. Wrap individual slices tightly in plastic wrap, then in foil, and freeze for up to two months. Thaw overnight in the refrigerator for best texture and flavor when you’re ready to enjoy again.
Reheating
Since this cake is best served cold or at room temperature, there’s no need for reheating. Simply remove from the fridge about 30 minutes before serving to soften up the mousse and enhance the chocolate flavor.
FAQs
Can I use canned cherries instead of fresh or frozen?
Absolutely! Just drain them well and puree as directed. You may want to reduce the sugar a little if your canned cherries are very sweetened.
What if I don’t have buttermilk?
You can easily make a substitute by adding one tablespoon of lemon juice or vinegar to one cup of milk. Let it sit for five minutes before using; it will add that same tangy flavor and softness to your cake layer.
Does the mousse need real whipped cream, or can I use a non-dairy substitute?
Real whipped cream yields the fluffiest mousse, but you can use coconut cream or a store-bought non-dairy whip if needed. It may slightly change the texture and flavor, but your Chocolate Cherry Cake will still be delicious!
Can I make the cake a day ahead?
Yes, in fact, making it in advance only intensifies the flavors and gives the mousse and ganache time to set beautifully. It’s a fantastic make-ahead dessert for parties or special dinners.
Can I skip the ganache topping?
You could, but the glossy ganache is what really puts this Chocolate Cherry Cake over the top! If you want to lighten it up, try a drizzle of melted chocolate or a dusting of cocoa powder instead.
Final Thoughts
There’s something truly magical about bringing together chocolate and cherries in a single dessert, and this Chocolate Cherry Cake delivers on every promise. It’s a celebration in every bite, and I hope you feel inspired to make it for your next special gathering, or just because you deserve a little sweetness. Happy baking!
Print
Chocolate Cherry Cake Recipe
- Total Time: 7-8 hours
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent Chocolate Cherry Cake, a delightful dessert that marries the flavors of sweet cherries, creamy mousse, and luscious chocolate ganache.
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup boiling water
For the cherry mousse:
- 2 cups fresh or frozen cherries, pureed
- 1 tbsp gelatin, bloomed
- 1 cup heavy whipping cream
For the ganache:
- 1 cup water
- 1/2 cup cocoa powder
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1 tbsp gelatin, bloomed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- Mix dry ingredients. Add buttermilk, oil, eggs, and vanilla. Mix and add boiling water.
- Bake for 30-35 minutes and cool.
- Prepare mousse by folding cherry puree and whipped cream with bloomed gelatin.
- Pour mousse over cooled cake, chill for 6-8 hours.
- Make ganache by boiling ingredients and straining. Pour over mousse and chill again.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
