Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate-Covered Cherry Cake Recipe

★★★★★

4.6 from 55 reviews
  • Author: Isabella
  • Total Time: 1 hour 15 minutes
  • Yield: 12 to 16 servings 1x

Description

This decadent Chocolate-Covered Cherry Cake combines rich chocolate layers with a luscious cherry buttercream and a smooth chocolate ganache topping. Perfectly moist and flavored with a burst of cherry concentrate, this delightful dessert is garnished with fresh or maraschino cherries and optional whipped cream, making it an irresistible treat for chocolate and cherry lovers alike.

Ingredients

Scale

Cake

  • 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

Cherry Buttercream

  • 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

Chocolate Ganache Topping

  • 1/2 cup (113g) half-and-half
  • 1 1/2 cups (255g) chopped semisweet chocolate

Garnish (optional)

  • Whipped cream
  • 12 to 16 fresh cherries with stems, or maraschino cherries

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F and position a rack in the center. Grease a 9″ x 13″ pan thoroughly with nonstick spray, then line it with a parchment paper sling and lightly grease the parchment to ensure easy cake removal.
  2. Mix the cake batter: In a stand mixer bowl fitted with the flat beater (or using a hand mixer), beat the eggs and granulated sugar on medium-high until frothy and light, about 2 minutes. Add the Dutch-process cocoa and mix an additional minute. Then blend in the vegetable oil, water, and vanilla extract on medium-low speed until combined.
  3. Combine dry and wet ingredients: In a separate bowl, whisk together flour, baking soda, and salt. With the mixer on medium, add one-third of the flour mixture to the chocolate mixture, then half the buttermilk. Continue by adding half of the remaining flour, the rest of the buttermilk, and finally the remaining flour. Scrape the bowl with a spatula and beat once more on medium for 30 seconds. Pour batter into the prepared pan.
  4. Bake the cake: Bake for 30 to 33 minutes until the cake springs back when gently pressed and edges start to pull away from the pan. Remove from oven and set on a wire rack to cool completely.
  5. Prepare cherry buttercream: Using a stand mixer or hand mixer, beat softened butter on medium-high until fluffy. Beat in salt. With mixer on low, add the sifted confectioners’ sugar gradually to avoid a sugar cloud. Increase speed to medium-high and beat until smooth (the mixture will be dry initially). Scrape the bowl, then add cherry concentrate 1 tablespoon at a time, beating until the frosting is deeply colored and flavored. Thin frosting with half-and-half or milk if needed to spread easily.
  6. Spread buttercream on cake: Using an offset or flexible spatula, spread a thin, even layer of the cherry buttercream over the cooled cake surface.
  7. Make the chocolate ganache: Heat half-and-half in a small saucepan over medium heat until bubbles form around the edges. Remove from heat and add chopped semisweet chocolate. Let sit for 5 minutes, then stir gently until the ganache is smooth and glossy.
  8. Apply ganache topping: Spoon warm ganache in puddles over the cherry buttercream and carefully smooth it out with an offset spatula to cover the surface evenly. Freeze the cake for about 15 minutes until the ganache sets.
  9. Slice and garnish: Remove the cake from the freezer. Using a warm knife (dip in warm water and dry between cuts), slice the cake into neat squares. Garnish each piece with a fresh or maraschino cherry. Serve with optional whipped cream.
  10. Storage: Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness and texture.

Notes

  • Using Dutch-process cocoa gives a rich, smooth chocolate flavor and a moist texture.
  • Make sure eggs and buttermilk are at room temperature for best mixing results.
  • Be cautious adding confectioners’ sugar to the buttercream gradually to prevent messy puffs of sugar dust.
  • If the ganache becomes too thick before spreading, gently warm it a little to achieve spreadable consistency.
  • Freezing the cake briefly helps the ganache set nicely for clean slicing.
  • Optional whipped cream adds a light, creamy contrast to the rich cake and ganache.
  • This cake can be made a day ahead and stored refrigerated for convenience.
  • Prep Time: 20 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cake, cherry buttercream, chocolate ganache, cherry cake, dessert, chocolate-covered cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://isabellavance.com/chocolate-covered-cherry-cake-recipe/