Chocolate Cherry Bomb
Dive into decadence with the irresistible Chocolate Cherry Bomb! This indulgent dessert combines the richness of moist chocolate cake with the tart sweetness of cherry pie filling, all crowned with a luscious, glossy chocolate glaze. Crafted with simple pantry staples like cocoa powder, buttermilk, and semi-sweet chocolate chips, this show-stopping treat is perfect for any occasion, from romantic date nights to festive gatherings. The clever addition of boiling water ensures a super moist texture, while the dramatic drizzle of homemade ganache takes this cake to the next level. Easy to make and utterly delicious, the Chocolate Cherry Bomb is your go-to recipe for a crowd-pleasing dessert that looks as good as it tastes.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.25 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup boiling water
- 1.5 cups cherry pie filling
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
- 1 tablespoon unsalted butter (optional for glaze shine)
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the buttermilk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until just combined.
Slowly stir in the boiling water. The batter will be thin, but this ensures a moist cake.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake completely in the pan before transferring it to a serving plate.
Once cooled, use a small spoon or knife to create shallow wells in the top of the cake. Spoon the cherry pie filling into these wells, spreading it gently to cover the top of the cake.
To make the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour it over the chocolate chips in a heatproof bowl.
Let the mixture sit for 2 minutes, then stir until smooth. Stir in the optional unsalted butter for added shine.
Allow the glaze to cool slightly, then pour it over the cherry-topped cake, letting it drip down the sides for a dramatic effect.
Refrigerate the cake for 15–20 minutes to set the glaze if desired. Serve at room temperature and enjoy your Chocolate Cherry Bomb!
Nutrition Facts
Calories |
4188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 37.0 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 3276 mg | 142% | |
| Total Carbohydrate | 650.1 g | 236% | |
| Dietary Fiber | 62.6 g | 224% | |
| Total Sugars | 403.5 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 512 mg | 39% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 2711 mg | 58% | |
*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.
