Double Chocolate Cherry Cake
Indulge in the decadence of this Double Chocolate Cherry Cake, a show-stopping dessert that combines the richness of two types of chocolate with the irresistible sweetness of cherries. Featuring a moist, cocoa-infused cake base studded with juicy cherries and melty chocolate chips, this recipe is elevated with a silky, homemade ganache that coats every layer in creamy decadence. Perfectly balanced between fruity and chocolatey flavors, this cake is as versatile as it is indulgent—ideal for celebrations, special occasions, or simply delighting your sweet tooth. With easy-to-follow steps, simple ingredients, and stunning results, this crowd-pleasing dessert is destined to become a family favorite. Whether you're looking for a cherry chocolate cake recipe or a rich double chocolate cake, this treat checks all the boxes for flavor, texture, and aesthetics!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 2 cups granulated sugar
- 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 fresh or frozen cherries (pitted)
- 1 cup semi-sweet chocolate chips
- 0.75 cup heavy cream (for ganache)
- 6 ounces semi-sweet chocolate (chopped, for ganache)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for about 2 minutes, or until smooth.
Slowly mix in the boiling water. The batter will be thin, but this is normal.
Gently fold in the pitted cherries and the chocolate chips using a spatula.
Divide the batter evenly between the prepared cake pans. Tap the pans lightly on the counter to release air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
Spread a generous layer of ganache on top of one cake layer, then place the second cake layer on top. Spread the remaining ganache over the top and sides of the cake.
Garnish with additional cherries or chocolate shavings if desired. Let the ganache set before slicing and serving.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 52.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 357 mg | 8% | |
*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.
