Description
A delightful dessert that combines rich chocolate flavor with sweet cherries, perfect for any occasion.
Ingredients
Scale
- 1¾ cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 cups (400g) granulated sugar
- 2 large eggs
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- ½ cup (120ml) cherry liqueur (e.g., Kirsch) or cherry juice
- 1 cup (240ml) boiling water
- 2 cups (300g) fresh or frozen cherries (pitted)
- ½ cup (100g) granulated sugar (for filling)
- 2 tbsp cornstarch
- ¼ cup (60ml) cherry liqueur or water (for filling)
- 1 tsp vanilla extract (for filling)
- 1 cup (240ml) heavy cream
- 8 oz (225g) dark chocolate, finely chopped
- Fresh cherries (optional garnish)
- Chocolate shavings (optional garnish)
- Edible gold dust or flakes (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23cm) round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the sugar, eggs, buttermilk, oil, and vanilla extract. Stir in the cherry liqueur or juice.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Stir in the boiling water last (the batter will be thin).
- Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- In a saucepan, combine the cherries, sugar, and cornstarch. Add the cherry liqueur or water. Cook over medium heat, stirring constantly, until thickened and glossy. Remove from heat and stir in vanilla extract. Let cool completely.
- Heat heavy cream in a saucepan until simmering (do not boil). Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2-3 minutes, then stir until smooth. Let cool slightly until thickened to spreadable consistency.
- Place one cake layer on a serving plate. Spread a layer of cherry filling on top. Add the second layer and pour chocolate ganache over it, letting it drip down the sides. Smooth with a spatula if needed.
- Garnish with fresh cherries, chocolate shavings, and edible gold dust. Let the cake set for 30 minutes before slicing and serving.
Notes
Make sure your ingredients are at room temperature for better mixing. You can use frozen cherries if fresh ones are not available. Allow the cake to cool completely before assembling it to prevent melting the ganache.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: chocolate cake, cherry cake, dessert, birthday cake, celebration cake