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Chocolate-Covered Cherry Cake Recipe

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★★★★★

4.7 from 61 reviews

A luscious Chocolate-Covered Cherry Cake featuring a moist cocoa-infused base layered with a vibrant cherry buttercream and topped with a smooth, glossy chocolate ganache. Perfectly balanced with rich chocolate and tart cherry flavors, garnished with fresh or maraschino cherries and optional whipped cream for an irresistible dessert experience.

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 with nonstick spray, then line it with a parchment sling and lightly grease the parchment for easy cake removal.
  2. Mix wet ingredients and sugar: Using a stand mixer with the flat beater attachment or a hand mixer in a large bowl, beat the eggs and granulated sugar on medium-high speed for about 2 minutes until frothy and light. Add the cocoa and beat for another minute to combine fully. Then incorporate the vegetable oil, water, and vanilla extract on medium-low until smooth.
  3. Combine dry ingredients and mix batter: In a separate bowl, whisk together flour, baking soda, and salt. With the mixer running on medium speed, alternately add one-third of the flour mixture and half of the buttermilk gradually, followed by half of the remaining flour, the rest of the buttermilk, and finally the remaining flour. Scrape the bowl sides and bottom with a spatula and beat on medium speed for 30 seconds more to ensure full incorporation. Pour the batter into the prepared pan.
  4. Bake the cake: Bake the cake for 30 to 33 minutes, until the top springs back gently when pressed and the edges start to pull away from the pan. Remove from oven and allow to cool completely on a wire rack.
  5. Prepare cherry buttercream: In a clean mixer bowl, beat the softened butter on medium-high speed until fluffy. Add salt and gradually mix in the confectioners’ sugar on low speed to avoid powder poof. Increase speed to medium-high and beat until the mixture is smooth though dry in appearance. Add cherry concentrate tablespoon by tablespoon, beating well between each addition until the frosting is deeply colored and flavored. If consistency is too stiff for spreading, blend in half-and-half or milk as needed.
  6. Frost the cake: Using an offset or flexible spatula, spread the cherry buttercream evenly and thinly over the cooled cake surface.
  7. Make the chocolate ganache: Heat half-and-half in a small saucepan over medium heat until small bubbles form around the edges. Remove from heat and add chopped semisweet chocolate. Let sit for 5 minutes then stir gently until smooth and glossy.
  8. Top the cake with ganache: Spoon warm ganache in puddles atop the cherry buttercream and carefully spread with an offset spatula to fully cover the surface. Chill the cake in the freezer for about 15 minutes to set the chocolate layer.
  9. Slice and serve: Remove chilled cake from freezer and use a warm knife (dip in hot water and dry between cuts) to slice into neat squares. Garnish each piece with a fresh or maraschino cherry and serve with whipped cream if desired.
  10. Storage: Store any leftover cake covered in the refrigerator for up to 3 days to maintain freshness and texture.

Notes

  • Use Dutch-process cocoa for a rich, deep chocolate flavor in the cake.
  • Room temperature eggs and buttermilk ensure better mixing and cake texture.
  • Gradually adding flour and buttermilk alternately helps maintain batter consistency and prevents overmixing.
  • Cherry concentrate intensity varies; add incrementally to suit your flavor preference without overpowering.
  • Warming the knife between cuts helps create clean slice lines without cracking the chocolate ganache.
  • Freeze the cake briefly to set the chocolate layer before slicing for the best presentation.
  • You can substitute fresh cherries for maraschino cherries as garnish depending on your preference.

Keywords: Chocolate Cake, Cherry Cake, Chocolate Ganache, Buttercream Frosting, Dessert, Cake Recipe

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