One weekend afternoon, after finishing the usual list of chores, I reached for a bowl of cherries I had picked up earlier that week. The kids were chatting softly in the living room while I stood at the counter, pitting cherries one by one.
The simple motion brought back memories of baking with my mom during the summers, when we’d let the juice stain our fingers and laugh about how messy the kitchen always became.
As the chocolate batter came together, a rich cocoa scent slowly filled the house, drifting down the hallway and drawing everyone closer to the kitchen. My husband peeked in with a curious smile, trying to guess what was on the stove without actually asking. The kids leaned over the counter to see the cherry filling bubble and thicken, eager to taste a spoonful before it cooled.
When the cake layers finished cooling, I spread the ruby-red filling between them, and the colors against the dark chocolate felt quietly celebratory. Pouring the ganache over the top created a glossy finish that made the whole room pause for just a moment.
That stillness turned into shared smiles as we sliced into the cake together, turning an ordinary weekend afternoon into one of those simple memories that stays with you.
Short Description
Ultimate Chocolate Cherry Cake is a rich, moist chocolate cake filled with a fresh cherry compote and finished with silky dark chocolate ganache, perfect for celebrations or indulgent family desserts.
Key Ingredients
- 1¾ cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup boiling water
For the cherry filling
- 2 cups fresh or canned cherries, pitted
- ¼ cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
For the chocolate ganache
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
Tools Needed
- Mixing bowls
- Electric mixer or whisk
- Two 8-inch cake pans
- Saucepan
- Heatproof spatula
- Whisk
- Cooling racks
- Sharp knife for slicing
Cooking Instructions
Step 1: Make the Cake Batter
Preheat the oven to 350°F. Grease and line two 8-inch cake pans with parchment. In a large bowl, whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla. Beat until the mixture is smooth and fully combined. Slowly stir in the boiling water. The batter will become thin; this is expected and creates a moist cake. Divide evenly into the prepared pans.
Step 2: Bake the Cake Layers
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to cooling racks. Cool completely before assembling.
Step 3: Prepare the Cherry Filling
In a saucepan, combine pitted cherries, sugar, and lemon juice. In a small bowl, mix cornstarch with water until smooth, then stir into the cherries.
Cook over medium heat until the mixture thickens and the cherries soften slightly. Remove from heat and allow to cool fully. The filling should have a jam-like texture.
Step 4: Make the Ganache
Place chopped dark chocolate in a heat-safe bowl. Heat heavy cream until steaming but not boiling. Pour over the chocolate. Let it sit for two minutes, then stir gently until smooth and glossy. Ganache cool until slightly thickened but still pourable.
Step 5: Assemble the Cake
Place one cake layer on a serving plate. Spread the cooled cherry filling on top, spreading to the edges. Top with the second cake layer. Pour the chocolate ganache over the cake, allowing it to drip down the sides naturally. Chill for 20 minutes to help the ganache set before slicing. Garnish with extra cherries if desired.
Why You’ll Love This Recipe
Deep chocolate flavor paired with bright, juicy cherries.
Moist cake thanks to the thin batter and boiling water method.
Fresh cherry filling adds natural sweetness without being heavy.
Perfect centerpiece for celebrations or family gatherings.
Can be made ahead, with components that store well.
Balanced dessert for chocolate lovers who want a fruity twist.
Mistakes to Avoid & Solutions
Not lining the pans
Cake layers may stick and break apart.
Solution: Grease pans well and line bottoms with parchment.
Skipping the boiling water step
The cake becomes too dense without it.
Solution: Add boiling water slowly at the end for proper texture.
Overcooking the cherry filling
The cherries can turn mushy and overly thick.
Solution: Remove from heat once thickened and glossy.
Ganache too thin
Warm ganache slides off the cake too quickly.
Solution: Let it cool 5 to 10 minutes before pouring.
Assembling while warm
Warm layers cause the filling and ganache to melt.
Solution: Ensure everything is fully cooled before assembly.
Serving and Pairing Suggestions
Slice and serve slightly chilled for clean layers.
Pair with black coffee or a mild tea to balance the richness.
Add fresh cherries or raspberries on the side for extra brightness.
Serve plated for special occasions or family-style for casual nights.
Offer a small dollop of whipped cream for guests who prefer lighter toppings.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to four days.
Allow slices to sit at room temperature for 15 minutes before serving for best texture.
Freeze individual slices tightly wrapped for up to three months.
Thaw frozen slices overnight in the fridge, then enjoy chilled or at room temperature.
Avoid reheating, as ganache can become oily when warmed.
FAQs
1. Can I use frozen cherries?
Yes, thaw and drain them before cooking the filling.
2. Can I replace dark chocolate with milk chocolate?
You can, but the ganache will be sweeter and softer.
3. Can I bake this as a single-layer cake?
Yes, but reduce the filling or serve it on the side.
4. Do I have to use boiling water?
Yes, it creates the cake’s moist texture.
5. Can I add cherries to the batter?
Fold in ½ cup chopped cherries, but expect slightly heavier layers.
Tips & Tricks
Use room-temperature eggs for even mixing.
Weigh ingredients for the most consistent results.
Chill the cake for 10 minutes before slicing to keep layers neat.
Use a long serrated knife for cutting.
Make the cherry filling a day ahead to save time.
Recipe Variations
Black Forest-Inspired Cake: Add 1 tablespoon cherry liqueur to the cherry filling and decorate with whipped cream swirls.
Chocolate Cherry Sheet Cake: Bake batter in a 9×13 pan for 35 to 40 minutes. Spread cherry filling on top and pour ganache over the whole sheet.
Cherry Almond Cake: Add ½ teaspoon almond extract to the batter and top the cake with toasted almond slices before serving.
Final Thoughts
Baking this cake gave our afternoon a feeling of quiet celebration, even though nothing special was happening that day. As the layers cooled and the cherry filling thickened on the stove, the kitchen filled with a deep, warm aroma that made everyone wander in to see what was coming next. Sharing the first slice together brought the kind of pause that feels rare on busy weekends.
The combination of chocolate, cherries, and silky ganache creates a dessert that stands out without requiring complicated steps. Watching my family enjoy every bite reminded me how meaningful these shared moments can be. Sometimes the simplest baking projects become the memories we remember most warmly, and this cake has a way of creating those moments with ease.
Ultimate Chocolate Cherry Cake
Ingredients
- 1¾ cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup boiling water
For the cherry filling
- 2 cups fresh or canned cherries pitted
- ¼ cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
For the chocolate ganache
- 1 cup heavy cream
- 8 oz dark chocolate chopped
Instructions
- Preheat to 350°F, prep two pans, mix dry and wet ingredients, stir in boiling water, and divide batter.
- Bake 30–35 minutes, then cool layers completely.
- Cook cherries with sugar and lemon; add cornstarch slurry and simmer until thick, then cool.
- Pour hot cream over chocolate, stir smooth, and let ganache thicken slightly.
- Layer cakes with cherry filling, pour ganache over the top, chill briefly, and garnish.
