Chocolate Cherry Cake Recipe

Looking for a rich and indulgent dessert? This Chocolate Cherry Cake combines moist chocolate cake layers, a flavorful cherry syrup, and a luscious chocolate frosting to create the perfect sweet treat. Made with fresh or frozen cherries, a hint of kirsch, and simple ingredients like eggs, butter, and cocoa powder, this cake is sure to satisfy your chocolate cravings. Perfect for holidays, birthdays, or any special occasion, this easy chocolate cake recipe is both elegant and delicious.

Ingredients

For the Chocolate Cake Layers:

• 9 large eggs (room temperature)
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 4 tbsp unsalted butter (melted & cooled to room temperature)
• 1/2 tsp vanilla extract

For the Cherry Syrup:

• 4 cups fresh or frozen cherries (pitted and coarsely chopped)
• 1/3 cup kirsch (cherry liqueur)
• 1 tbsp granulated sugar
• 1/4 cup water

For the Chocolate Frosting:

• 3 sticks (3/4 lb) unsalted butter (softened at room temperature)
• 8 oz cream cheese (softened at room temperature)
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp sea salt
• 1 1/2 tsp vanilla extract

Instructions

1. Prep:
   • Preheat your oven to 350°F. Line the bottoms of two 9-inch round cake pans with parchment paper (do not grease the sides).
   • Chop the cherries and combine them with 1/3 cup kirsch. Let them marinate at room temperature while you prepare the cake.
2. Make the Chocolate Cake Layers:
   • In the bowl of a stand mixer, beat 9 large eggs on high speed for 1 minute. Gradually add 1 cup sugar and continue to beat on high for about 8 minutes, until the mixture is thick and fluffy.
   • Whisk together 1 cup flour and 1/2 cup cocoa powder. Sift the dry ingredients in thirds into the egg batter, gently folding with a spatula between each addition. Be careful not to overmix.
   • Add 1/2 tsp vanilla extract and 4 tbsp melted butter to the batter. Fold gently to incorporate, scraping the sides of the bowl to ensure the butter is evenly distributed.
   • Divide the batter equally between the prepared cake pans. Bake at 350°F for 20-25 minutes, or until a toothpick inserted comes out clean.
   • Let the cakes cool for 10 minutes, then loosen the edges with a thin spatula. Transfer the cakes to a wire rack and remove the parchment paper. Allow them to cool completely.
3. Make the Chocolate Frosting:
   • Beat 3 sticks of softened butter and 8 oz of softened cream cheese on medium-high speed for about 2 minutes until smooth and fluffy.
   • Whisk together 3 cups powdered sugar, 1/2 cup cocoa powder, and 1/2 tsp sea salt. Sift the dry ingredients into the butter-cream cheese mixture and beat on medium/low speed until combined.
   • Add 1 1/2 tsp vanilla extract, then increase the speed to medium-high and beat for 4 minutes until smooth and fluffy.
4. Assemble the Drunken Cherry Cake:
   • Drain the marinated cherries, reserving both the syrup and cherries. In the remaining syrup, stir in 1 tbsp sugar and 1/4 cup water, then set aside.
   • Slice one cake layer in half and set aside. Tear the second uncut cake layer into large crumbs in a large mixing bowl. Add 1/3 of the chocolate frosting and the drained cherries. Stir gently to combine, ensuring the cherries are evenly distributed.
   • Place the sliced cake layer cut-side-up onto a cake platter and brush with 1/3 of the syrup. Spread a thin layer of frosting over the top.
   • Top with the crumbled cake mixture and use clean hands to shape it into a cake layer. Brush the top lightly with 1/3 of the syrup.
   • Spread a thin layer of frosting on the cut side of the second cake layer. Place it frosted-side-down onto the assembled cake. Brush with the remaining syrup and spread the remaining frosting evenly over the top and sides.

Tips

• Room Temperature Ingredients: Ensure eggs, butter, and cream cheese are at room temperature for the best results. This helps the ingredients blend together smoothly and creates a lighter, fluffier cake.
• Don’t Overmix: Be gentle when folding in the dry ingredients and the butter. Overmixing can deflate the batter, resulting in a dense cake.
• Let the Cake Cool Completely: Cooling the cake layers completely is essential before frosting to prevent the frosting from melting.

Variations and Substitutions

• Fruit Substitutes: If you don’t have cherries or prefer a different flavor, you can substitute with raspberries, strawberries, or blueberries.
• Non-Alcoholic Version: If you want to skip the kirsch, simply substitute with cherry juice or a cherry-flavored syrup for the cherry syrup.

FAQs

1. Can I make the cake ahead of time?
   Yes! You can bake the cake layers a day ahead and store them in an airtight container at room temperature. Just frost before serving.
2. Can I freeze this cake?
   Yes, you can freeze the assembled cake before frosting. Wrap the cake tightly in plastic wrap and store in the freezer for up to 3 months. Let it thaw at room temperature before frosting.
3. Can I use a different liqueur?
   Yes! You can substitute kirsch with any other fruit liqueur like Grand Marnier (orange) or Chambord (raspberry), or even a flavored simple syrup.

Serving Suggestions

• Serve the chocolate cherry cake with a side of whipped cream or vanilla ice cream for extra indulgence.
• This cake is perfect for special occasions such as birthdays, holidays, or any celebration that calls for a rich and decadent dessert.

Why You’ll Love This Recipe
This Chocolate Cherry Cake is the ultimate indulgence, with a combination of rich chocolate cake, boozy cherry syrup, and creamy chocolate frosting. The marriage of dark chocolate and cherries creates a harmonious balance of flavors that will have you coming back for more. This cake is a showstopper for any special occasion and will impress guests with its flavor and elegant appearance. Perfect for chocolate lovers and anyone who loves a boozy twist in their dessert!

Chocolate Cherry Cake Recipe

Servings

10-12

servings

Prep time

1

hour 

30

minutes

Cooking time

25

minutes

Ingredients

• For the Chocolate Cake Layers:

• 9 large eggs (room temperature)

• 1 cup granulated sugar

• 1 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 4 tbsp unsalted butter (melted & cooled to room temperature)

• 1/2 tsp vanilla extract

• For the Cherry Syrup:

• 4 cups fresh or frozen cherries (pitted and coarsely chopped)

• 1/3 cup kirsch (cherry liqueur)

• 1 tbsp granulated sugar

• 1/4 cup water

• For the Chocolate Frosting:

• 3 sticks (3/4 lb) unsalted butter (softened at room temperature)

• 8 oz cream cheese (softened at room temperature)

• 3 cups powdered sugar

• 1/2 cup unsweetened cocoa powder

• 1/2 tsp sea salt

• 1 1/2 tsp vanilla extract

Directions

• Prep:
• Preheat your oven to 350°F. Line the bottoms of two 9-inch round cake pans with parchment paper (do not grease the sides).
• Chop the cherries and combine them with 1/3 cup kirsch. Let them marinate at room temperature while you prepare the cake.
• Make the Chocolate Cake Layers:
• In the bowl of a stand mixer, beat 9 large eggs on high speed for 1 minute. Gradually add 1 cup sugar and continue to beat on high for about 8 minutes, until the mixture is thick and fluffy.
• Whisk together 1 cup flour and 1/2 cup cocoa powder. Sift the dry ingredients in thirds into the egg batter, gently folding with a spatula between each addition. Be careful not to overmix.
• Add 1/2 tsp vanilla extract and 4 tbsp melted butter to the batter. Fold gently to incorporate, scraping the sides of the bowl to ensure the butter is evenly distributed.
• Divide the batter equally between the prepared cake pans. Bake at 350°F for 20-25 minutes, or until a toothpick inserted comes out clean.
• Let the cakes cool for 10 minutes, then loosen the edges with a thin spatula. Transfer the cakes to a wire rack and remove the parchment paper. Allow them to cool completely.
• Make the Chocolate Frosting:
• Beat 3 sticks of softened butter and 8 oz of softened cream cheese on medium-high speed for about 2 minutes until smooth and fluffy.
• Whisk together 3 cups powdered sugar, 1/2 cup cocoa powder, and 1/2 tsp sea salt. Sift the dry ingredients into the butter-cream cheese mixture and beat on medium/low speed until combined.
• Add 1 1/2 tsp vanilla extract, then increase the speed to medium-high and beat for 4 minutes until smooth and fluffy.
• Assemble the Drunken Cherry Cake:
• Drain the marinated cherries, reserving both the syrup and cherries. In the remaining syrup, stir in 1 tbsp sugar and 1/4 cup water, then set aside.
• Slice one cake layer in half and set aside. Tear the second uncut cake layer into large crumbs in a large mixing bowl. Add 1/3 of the chocolate frosting and the drained cherries. Stir gently to combine, ensuring the cherries are evenly distributed.
• Place the sliced cake layer cut-side-up onto a cake platter and brush with 1/3 of the syrup. Spread a thin layer of frosting over the top.
• Top with the crumbled cake mixture and use clean hands to shape it into a cake layer. Brush the top lightly with 1/3 of the syrup.
• Spread a thin layer of frosting on the cut side of the second cake layer. Place it frosted-side-down onto the assembled cake. Brush with the remaining syrup and spread the remaining frosting evenly over the top and sides.