Description
A delightful dessert combining the rich flavors of chocolate and the sweet and tart taste of cherries, perfect for celebrations or a special treat.
Ingredients
Scale
- 1 3/4 cups (220g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 cup (65g) unsweetened cocoa powder
- 1 1/2 cups (300g) granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 1 cup (240ml) boiling water
- 2 cups (300g) fresh or frozen cherries, pitted
- 1/2 cup (100g) granulated sugar (for cherry filling)
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract (for cherry filling)
- 8 oz (225g) cream cheese, softened
- 1 cup (240ml) heavy cream (for creamy filling)
- 1/4 cup (60g) powdered sugar
- 1 tsp vanilla extract (for creamy filling)
- 1/2 cup (90g) semi-sweet chocolate chips, melted and cooled
- 1/2 cup (90g) semi-sweet chocolate chips (for topping)
- 2 tbsp heavy cream (for topping)
- Fresh cherries for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, sift together flour, baking powder, baking soda, cocoa powder, and sugar. Add eggs, vanilla extract, buttermilk, and vegetable oil; mix until smooth. Gradually stir in boiling water until batter is smooth. Pour evenly into prepared pans and bake for 25-30 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
- For the cherry filling, combine cherries, sugar, cornstarch, lemon juice, and vanilla in a saucepan. Cook over medium heat until thick and bubbly, about 5-7 minutes. Cool to room temperature.
- For the creamy chocolate filling, beat cream cheese until smooth. In another bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold the whipped cream into the cream cheese mixture, then add melted chocolate and fold until combined.
- Once cooled, slice each cake in half to create four layers. Alternate spreading creamy chocolate filling and cherry filling between layers.
- For the topping, heat heavy cream in a small saucepan until simmering. Remove, add chocolate chips, and stir until smooth. Pour over the cake.
- Garnish with fresh cherries and refrigerate for at least an hour before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days, or freeze layers (without frosting) for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: cherry cake, chocolate cake, dessert, celebrations, sweet treat