Introduction

Chocolate-Covered Cherry Cake is a luscious dessert combining rich chocolate, tangy cherry buttercream, and a smooth chocolate ganache topping. It’s perfect for special occasions or whenever you’re craving a decadent treat with a fruity twist.

A square piece of chocolate cake is shown with three visible layers: the bottom layer is thick and dark brown with a moist, crumbly texture; the middle layer is a thinner, smooth reddish-pink frosting; and the top layer is a shiny, dark chocolate glaze. On top of the cake sits a swirl of white whipped cream with smooth peaks, and a bright red cherry with a long green stem is placed in the center of the whipped cream. The cake is on a white plate, and the background is a white marbled texture with a soft lavender color behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs, at room temperature
1 3/4 cups (347g) granulated sugar
1/2 cup (43g) Dutch-process cocoa
1/2 cup (99g) vegetable oil
1/2 cup (113g) water
2 teaspoons King Arthur Pure Vanilla Extract
2 cups (240g) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons baking soda
3/4 teaspoon table salt
1 cup (227g) buttermilk, at room temperature
8 tablespoons (113g) unsalted butter, softened
1/8 teaspoon table salt
2 1/2 cups (283g) confectioners’ sugar, sifted
3 to 4 tablespoons (63g to 84g) cherry concentrate
1 tablespoon (15g) half-and-half or whole milk, optional
1/2 cup (113g) half-and-half
1 1/2 cups (255g) chopped semisweet chocolate
Whipped cream, for garnish; optional
12 to 16 fresh cherries with stems, or maraschino cherries, for garnish; optional

Instructions

Step 1: Preheat the oven to 350°F with a rack in the center. Grease a 9″ x 13″ pan with nonstick spray, then line it with a parchment sling and lightly grease the parchment.
Step 2: In the bowl of a stand mixer fitted with the flat beater attachment (or a large bowl with a hand mixer), combine the eggs and granulated sugar. Beat on medium-high speed until frothy and light, about 2 minutes. Add the cocoa and beat for another 1 minute. Mix in the oil, water, and vanilla on medium-low speed until combined.
Step 3: In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer running on medium speed, slowly add about one-third of the flour mixture to the chocolate mixture, followed by half of the buttermilk. Then add half of the remaining flour mixture, the remaining buttermilk, and finally the remaining flour mixture. Stop the mixer and scrape the bowl with a flexible spatula, then beat on medium for 30 seconds more. Pour the batter into the prepared pan.
Step 4: Bake for 30 to 33 minutes, until the top springs back when lightly pressed and the edges start pulling away from the pan. Remove from the oven and set on a wire rack. Let the cake cool completely in the pan.
Step 5: To make the cherry buttercream, beat the softened butter on medium-high speed until fluffy. Add salt and mix. Gradually add the sifted confectioners’ sugar on low speed to avoid a powder cloud. Increase mixer speed to medium-high and beat until smooth (it will look very dry at this point).
Step 6: Scrape the bowl, then add cherry concentrate 1 tablespoon at a time, beating after each addition until frosting is richly colored and flavored. Use no more than 4 tablespoons total. If needed, add half-and-half or milk to thin the frosting to a spreadable consistency.
Step 7: Spread the cherry buttercream evenly over the cooled cake with an offset or flexible spatula in a thin layer.
Step 8: Heat half-and-half in a small saucepan over medium heat until tiny bubbles form along the edges. Remove from heat and add the chopped chocolate. Let sit 5 minutes, then stir until smooth to create ganache.
Step 9: Pour the warm ganache in puddles over the cherry buttercream. Smooth out carefully with a spatula to cover the surface. Freeze the cake until the chocolate layer is set, about 15 minutes.
Step 10: Use a warm knife to cut the cake into squares, dipping the knife into warm water and drying between cuts for clean slices. Garnish each piece with a cherry and serve with whipped cream if desired.

Tips & Variations

Use fresh or high-quality maraschino cherries for a bright, authentic cherry flavor and appealing garnish.
If you prefer a less sweet frosting, reduce the confectioners’ sugar slightly and adjust the cherry concentrate accordingly.
For a dairy-free version, substitute plant-based butter and milk alternatives in frosting and ganache.
Allow the cake to fully cool before frosting to prevent buttercream from melting.
Keep the ganache warm but not hot while pouring to achieve a smooth, even layer.

Storage

Store leftover Chocolate-Covered Cherry Cake covered and refrigerated for up to 3 days. Before serving, bring to room temperature or warm slightly to soften the buttercream. Avoid leaving cake at room temperature for extended periods due to the buttercream and ganache.

How to Serve

The image shows a piece of cake with four layers. The bottom layer is a thick, dark brown, moist chocolate cake. Above it is a dark pink creamy layer that looks smooth and soft. Next is a shiny, dark chocolate glaze layer that is thin and glossy. The top has a swirl of white whipped cream, crowned with a red cherry with a green stem. The cake sits on a white plate with a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cherry jam instead of cherry concentrate?

Cherry jam is thicker and sweeter than cherry concentrate, so it’s not ideal for frosting. If you want to substitute, mix jam with a bit of water to thin it, and reduce the sugar in the buttercream accordingly.

How can I prevent the ganache from cracking?

Pour the ganache while still warm and spread it gently. Cooling the cake in the freezer helps set the chocolate quickly, reducing cracking. Also, avoid freezing the entire cake for too long to prevent texture changes.