Cherry Chocolate Cake with Fudge Frosting
Indulge in the ultimate dessert experience with this decadent Cherry Chocolate Cake with Fudge Frosting—a showstopper for any occasion. This moist, rich chocolate cake is made with simple pantry staples and features a velvety cherry pie filling layered between two tender cocoa-infused cake rounds. The crowning glory is the luscious homemade fudge frosting, crafted from semi-sweet chocolate and heavy cream for a silky texture and irresistible shine. Garnished with fresh cherries, this dessert is as beautiful as it is delicious. Perfect for chocolate lovers, it's a sweet and tangy masterpiece that combines classic flavors for an unforgettable treat.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1.5 cups cherry pie filling
- 1 cup unsalted butter
- 1.5 cups semi-sweet chocolate chips
- 2 cups powdered sugar
- 0.5 cup heavy cream
- 1 cup fresh cherries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth and fully combined.
Gradually stir in the boiling water. The batter will be thin, but that's normal for this recipe.
Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, make the fudge frosting. Melt the unsalted butter and semi-sweet chocolate chips together in a saucepan over low heat, stirring constantly until smooth.
Remove from heat and gradually whisk in the powdered sugar and heavy cream until the frosting is thick and shiny. Let it cool to room temperature before frosting the cake.
To assemble the cake, place one cake layer on a serving plate. Spread 3/4 cup of the cherry pie filling evenly on top.
Place the second cake layer on top of the cherries. Frost the top and sides of the cake with the fudge frosting.
If desired, garnish the cake with fresh cherries for an elegant touch.
Slice and serve! Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
8010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.2 g | 458% | |
| Saturated Fat | 160.5 g | 802% | |
| Polyunsaturated Fat | 68.5 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 5424 mg | 236% | |
| Total Carbohydrate | 1269.0 g | 461% | |
| Dietary Fiber | 96.3 g | 344% | |
| Total Sugars | 915.7 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 696 mg | 54% | |
| Iron | 52.8 mg | 293% | |
| Potassium | 4344 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
