This moist chocolate cherry cake is an absolute cherry luxury. A simple and easy recipe using my one-bowl cake method. Baked with fresh cherries inside the batter and topped with fresh whipped cream and homemade cherry filling.
Table of Content
If you love the combination of chocolate and cherry you will love this cake. One of my favorite cakes of all time is black forest cake. Rich, dark chocolate cake with kirsch liquor and whipped cream. Do you know a true black forest is not really a sweet cake? It was meant to be for adults with the right amount of sweetness, but enough alcohol to send your head spinning. Anyway, this chocolate cherry cake often reminds me of a black forest cake just a tad sweeter.
Why make this cake
- A perfect cake for anyone that loves cherries and likes the combination of chocolate and cherry.
- The cake uses my simple one-bowl method for baking a cake from scratch. A must-try dessert when fresh cherries are in season.
- A very versatile cake that can be made ahead of time, whether you serve it with a cup of tea or as an indulgent dessert after a wonderful meal.
- The whipped cream keeps it light while the cherry filling gives that ultimate luxury on a spoon.
Ingredients and substitutes
- Cherries - I'm using fresh cherries in the season, but you can also use canned or frozen cherries. If you do use sweetened canned, you may need to reduce the sugar in the recipe accordingly. The frozen does not need to be thawed they work just as they are.
- Fat - I am using a combination of butter for that rich flavor and oil as it keeps the cake moist. While you can use all butter, I do not recommend all oil as it can cause the fruit to sink.
- Brown sugar - adds softness and the flavor of molasses. If you must use white sugar - just reduce it by two tablespoons and add 1 tablespoon of molasses.
- Cocoa powder - I use regular dutch processed cocoa powder. You can use a dark or light cocoa powder, both work just as well. The type of cocoa you use will determine the color of the chocolate cake.
- Kirsch - This is a cherry-flavored liquor, delicious and sweet. An absolute treat when baked with cake. But, you can omit it completely for a non-alcoholic cake. Alternatively, add more than 2 tablespoon if you like your cake boozier. I do like mine boozier, but ever since we have kids we often have to keep the Kirsch out.
Chocolate cherry cake
Cake batter
- Preheat the oven to 325°F / 165°C / Gas mark 3.
- Grease and line an 8-inch round cake pan (or 9 x 9-inch square cake pan) with parchment paper for easy removal.
- In the bowl of a stand mixer with the paddle attachment - add all cake ingredients except cherries.
Pro tip - make sure the butter and eggs are at room temperature so you have a smooth, not lumpy batter. - Combine everything until you have a smooth batter. I like to use a whisk first and then a spatula to ensure I scrape the sides of the bowl well.
Pro tip- we do not want to activate the gluten in our flour, do not over-mix the batter too much.
- Pour the batter into the prepared baking pan, and spread with an offset spatula towards the edges. Then, arrange the cherry halves all over the top.
Pro tip - Arrange cherries so they are evenly distributed. These will sink into the cake and that's what we want. - Bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean. When done cool in the pan for 10 minutes then invert onto a baking rack to cool further.
Pro tip - Let the cake cool completely before you frost it. At least 3 hours or more.
Cherry filling
- In a saucepan, over medium heat, add the cherries, sugar, lemon juice, and ¼ cup of water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit.
Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some cherries whole. - Combine the remaining water with cornstarch. Add it to the saucepan. Continue to cook on low heat until the filling is thick and glossy. When thick enough to coat the back of a wooden spoon or spatula it's ready. Let cool completely.
Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
Whipping cream
- In the bowl of a stand mixer with the whisk attachment, whip the whipping cream into stiff peaks with powdered sugar
Assembly
- Brush the cake with Krish liquor or simple syrup
Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. - Place the cooled cake on a serving platter. Spread an even layer of whipped cream over the cake with an offset spatula. Neaten the edges with the spatula
- Transfer the remaining whipped cream to a piping bag with the star tip and pipe a border around the edge of the cake
Pro tip - this border will prevent the cherry filling to come down the sides of the cake. - Pour cherry filling into the center of the cake and spread with an offset spatula making sure not to disturb the whipped cream layer
Pro tip - if the whipped cream layer is disturbed the cherry filling will get very cloudy. - Top with fresh cherries for garnish.
Storage
- This cherry cake does not need to be refrigerated.
- It can stay at room temperature for 2 to 3 days or in the fridge for 4 to 5 days or up to a week if stored properly.
- Once cut, always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.
More chocolate cakes
How long will this cherry cake keep?
If stored properly in a cool dry place, the chocolate cherry cake will keep for 2 to 3 days at room temperature. If wrapped well with cling wrap, you can leave it in the fridge for up to 4 or 5 days. You can even freeze it for up to a month.
What other pans can I use for this cake recipe?
This coffee cake can be easily customized to bake in other pansUse two 6-inch round cake pans and make it a cherry layer cake.
You can double this recipe for a sheet cake (9 x 13 inches) - Moist Chocolate Cherry Sheet Cake.
Or pour the batter into a well-greased and dusted bundt pan for a 'Moist Chocolate Cherry Bundt Cake'.
This recipe can also be baked into 15 beautiful chocolate cherry cupcakes.
Can I use frosting instead for this chocolate cherry cake?
Absolutely. A Cherry cake would be a treat with cream cheese frosting. My favorite would be my no-butter cream cheese frosting. Of course, whipped cream buttercream is only second to whipped cream. But, there are so many other choices for frosting. I have over 30 plus frosting recipes on this blog. And I highly recommend checking them out.
Printable Recipe
Moist Chocolate Cherry Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 470kcal
Adjust Servings Here: 8 servings
Description
This moist chocolate cherry cake is an absolute cherry luxury. A simple and easy recipe using my one-bowl cake method. Baked with fresh cherries inside the batter and topped with fresh whipped cream and homemade cherry filling.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the cake batter
- 4 oz (113 g) Unsalted butter
- 2 tablespoon Cooking oil
- 1 cup (220 g) Brown sugar
- 2 cup (250 g) All-purpose flour
- 2 tablespoon Cocoa powder
- 2 Eggs (large)
- 1 teaspoon Baking powder
- ½ tsp Baking soda
- 2 teaspoon Vanilla
- ½ cup (120 ml) Buttermilk
- 8 oz (226 g) Cherries (pitted )
- 2 tablespoon Kirsch liquor (optional )
Cherry filling
- 8 oz (226 g) Cherries
- ¼ cup (50 g) Sugar
- 2 tablespoon Lemon juice
- ½ cup (120 ml) Water
- 1 tablespoon Cornstarch
- ¼ teaspoon Salt
Plus
- ¾ cup (180 ml) Whipping cream
- 1 tablespoon Powdered sugar
- 2 tablespoon Kirsch liquor ((or sugar syrup) )
Instructions
Cake batter
- Preheat the oven at 325°F / 165°C / Gas mark 3.
- Grease and line an 8-inch round cake pan (or 9 x 9-inch square cake pan) with parchment paper for easy removal.
- In the bowl of a stand mixer with the paddle attachment - add all cake ingredients except cherries. Pro tip - make sure the butter and eggs are room temperature so you have a smooth, not lumpy batter.
- Combine everything until you have a smooth batter. I like to use a whisk first then a spatula to ensure I scrape the sides of the bowl well. Pro tip- we do not want to activate the gluten in our flour, so do not over mix the batter too much.
- Pour the batter into the prepared baking pan and spread with an offset spatula towards the edges. Then, arrange the sliced cherry halves all over the top. Pro tip - Arrange cherries so they are evenly distributed. These will sink into the cake and that's what we want.
- Bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean. When done cool in the pan for 10 minutes then invert onto a baking rack to cool further.Pro tip - Let cake cool completely before you frost. At least 3 hours or more.
Cherry filling
- In a saucepan, over medium heat, add the cherries, sugar, lemon juice, and ¼ cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some cherries whole.
- Combine the remaining water with cornstarch. Add it to the saucepan. Continue to cook on low heat until the filling is thick and glossy. When thick enough to coat the back of a wooden spoon or spatula it's ready. Let cool completely.Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
Whipping cream
- In the bowl of a stand mixer with the whisk attachment, whip the whipping cream into stiff peaks with powdered sugar
Assembly
- Brush the cake with Krish liquor or simple syrup Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
- Place the cooled cake on a serving platter. Spread an even layer of whipped cream over the cake with an offset spatula. Neaten the edges with the spatula
- Transfer the remaining whipped cream in a piping bag with the star tip and pipe a border around the edge of the cakePro tip - this border will prevent the cherry filling to come down the sides of the cake.
- Pour cherry filling in the center of the cake and spread with an offset spatula making sure not to disturb the whipped cream layer Pro tip - if the whipped cream layer is disturbed the cherry filling will get very cloudy.
- Top with fresh cherries for garnish.
Recipe Notes & Tips
Storage
- This cake does not need to be refrigerated.
- It can stay at room temperature for 2 to 3 days or in the fridge for 4 to 5 days or up to a week if stored properly.
- Once cut always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.
Nutrition Information
Calories: 470- kcalCarbohydrates: 56- gProtein: 6- gFat: 26- gSaturated Fat: 15- gPolyunsaturated Fat: 11- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 145- mgSodium: 150- mgPotassium: 0- mgFiber: 2- gSugar: 28- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Terry
It's not even 8:30 am, and I want (lust for) this cake. NOW. Already gained 5# just looking at the pics - & imagine I'll gain that many inches around my hips after eating it.? Good thing I don't have cherries on hand right now. I have to psych myself into moderation. Hahahaha. Good luck with THAT!
Thanks for another great recipe Veena!
Roger
The filling instructions say to add lemon juice to the sauce pan. Lemon is not included in the ingredients so not sure how much to add.
Help!?
Veena Azmanov
Hey Roger, There is 1 tbsp lemon juice in the recipe. Thanks
Sarah
instructions mention "Apricot wedges"?? butthere are none in the ingredients lists...
Veena Azmanov
Its cherry halves all over the cake. Thanks Sarah.