Chocolatey Cherry Bliss Cake
A rich and moist chocolate cake layered with a glossy homemade cherry filling and crowned with creamy chocolate frosting. Perfect for birthdays and special occasions, this elegant dessert balances indulgence with sophistication.
Ingredients
- For the Cake:
- 1 3/4 cups all-purpose flour sifted
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder Dutch-processed preferred
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs room temperature
- 1 cup buttermilk or milk + vinegar substitute
- 1/2 cup vegetable oil neutral flavor
- 2 teaspoons pure vanilla extract
- 1 cup boiling water critical for chocolate flavor
- For the Cherry Filling:
- 2 cups fresh or canned cherries pitted, drained if canned
- 1/2 cup granulated sugar adjust based on cherry sweetness
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- For the Frosting:
- 1 cup unsalted butter room temperature, softened
- 4 cups powdered sugar sifted
- 1/2 cup unsweetened cocoa powder same type as cake
- 1/4 cup heavy cream 35% fat content
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Cake Layers:
- Preheat oven to 350°F (175°C). Grease and dust two 9-inch pans with cocoa powder.
- Whisk flour, sugar, cocoa, baking powder, baking soda, and salt. Create a well.
- In another bowl, whisk eggs, buttermilk, oil, vanilla. Combine with dry ingredients until just mixed.
- Slowly add boiling water, stirring until smooth and thin.
- Divide batter evenly; bake 30–35 minutes. Test with toothpick. Cool completely.
- Make Cherry Filling:
- Combine cherries, sugar, cornstarch, and lemon juice in a saucepan.
- Cook over medium heat, stirring until thick and glossy (~8-10 mins). Cool before use.
- Prepare Frosting:
- Beat butter until fluffy. Gradually add powdered sugar and cocoa, alternating.
- Add heavy cream and vanilla; beat until smooth and spreadable.
- Assemble Cake:
- Place one cake layer on plate; spread half cherry filling. Add second layer.
- Spread remaining cherry filling, then top with frosting on sides and top.
Notes
Use room temperature eggs and buttermilk for better texture. Sift cocoa powder twice to avoid lumps. Adjust sugar in cherry filling based on cherry tartness. For adult flavor, add 2 tbsp kirsch to cherry filling. Cake layers and frosting can be made ahead and stored (freeze layers up to 3 months). To prevent sogginess, cool filling completely and leave ½-inch border when spreading. Gluten-free option: substitute all-purpose flour with a 1:1 gluten-free blend. Reduce sugar in cake by no more than 1/4 cup to maintain structure.
