Chocolate Cherry Cake

This chocolate cherry cake is a showstopper! It’s a moist, decadent cake loaded with the perfect balance of rich chocolate and sweet, tangy cherries.

Topped with creamy chocolate frosting and a generous layer of cherry pie filling, every bite is an irresistible treat. If you’re a fan of chocolate and cherries together, this cake is a must-try.

The combination of the fluffy cake, smooth frosting, and juicy cherry filling is a match made in dessert heaven.

Perfect for a special occasion or when you just want to indulge in something delicious. You won’t regret baking this one!

Chocolate Cherry Cake Recipe

Makes 16 servings

For The Cake

190g all-purpose flour
30g unsweetened cocoa powder
3/4 teaspoon baking soda
A pinch of salt
165g unsalted butter, softened
280g granulated sugar
3 medium eggs
250ml plain yogurt* (substitute for buttermilk)
115g dark chocolate (70% cocoa), melted and cooled

For The Chocolate Frosting

280g powdered sugar
165g unsalted butter, softened
170g cream cheese
200ml plain yogurt (substitute for sour cream)
250g dark chocolate (70% cocoa), melted and cooled

For The Cherry Filling

500g frozen cherries
100g granulated sugar

Instructions

Start with the cherry filling so it has time to cool. In a small pot, combine the cherries and sugar. Heat over medium heat and bring to a boil. Once boiling, reduce the heat and simmer, stirring often, until the liquid thickens into a jam-like consistency. Let it cool before using.

Preheat the oven to 180°C (160°C fan/350°F). Grease and line three 20cm round cake pans.
In a large bowl, whisk the flour, cocoa powder, baking soda, and salt. In a separate bowl, cream the butter and sugar together until smooth. Add the eggs one by one, mixing well after each addition. Gradually add the flour mixture in three parts, alternating with the yogurt (in two parts). Once combined, fold in the melted chocolate.

Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Beat the butter and cream cheese together on medium-high speed until smooth. In a separate bowl, sift together the cocoa powder and powdered sugar. Slowly add this to the butter and cream cheese mixture, then mix in the yogurt and melted chocolate. Beat on high speed until everything is well combined and creamy.
Place the first cake layer on a serving plate. Spread about a quarter of the frosting evenly over it. Add half of the cherry filling and spread it out. Top with the second cake layer, then repeat the frosting and cherry filling. Add the third cake layer and cover the entire cake with the remaining frosting. Optionally, decorate with fresh cherries.

Expert Tips For The Best Chocolate Cherry Cake

To help you make this chocolate cherry cake the best it can be, here are some expert tips that will make a real difference in your results:

Melt the Chocolate Gently: When melting the chocolate for the cake and frosting, use a double boiler or microwave at 20-second intervals to avoid overheating. Overheating can cause the chocolate to seize, resulting in a grainy texture in the frosting.
Strain the Cherry Filling: After cooking your cherry filling, strain it to remove excess liquid. This will ensure the filling is thick and won’t seep into your cake layers, keeping your frosting intact.

Sift Dry Ingredients: Always sift the cocoa powder, flour, and baking soda. This prevents clumps in the dry ingredients and gives your cake a smoother texture. It also helps ensure an even rise.
Use Cake Strips: If you’re after perfectly even cake layers, use cake strips around your pans. This helps prevent the edges from cooking faster than the center, giving you a uniform rise and preventing a domed top.
Don’t Skip Cooling the Cake: After baking, let the cake cool in the pans for at least 10 minutes before transferring to a wire rack. This helps the cake settle and prevents it from breaking apart. Never frost a hot cake, as it will cause the frosting to melt.

Fresh Cherries for Decoration: If you plan to decorate with fresh cherries, make sure to dry them thoroughly before placing them on the cake. Wet cherries can cause the frosting to slide off.

Variations For Chocolate Cherry Cake

Feel free to get creative with these variations. You can adjust the flavors to suit your preferences while keeping the cake just as delicious!

Frosting Swaps: Instead of chocolate frosting, try a whipped cream frosting or a tangy cream cheese frosting. The lightness of these alternatives will balance the richness of the cake.

Add Nuts: For a crunchy twist, you can add chopped walnuts or almonds into the cake batter or sprinkle them over the frosting.
Cherry Filling Alternatives: Swap the cherry filling for other fruits like raspberries or strawberries if you prefer a different berry flavor.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this cake gluten-free. Make sure to check your flour blend for any other necessary adjustments.

Vegan Adaptation: Replace the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based butter and non-dairy milk.

How To Store Chocolate Cherry Cake?

Knowing how to store your cake correctly can help it stay fresh and delicious for a longer time. Here’s what you need to know:

Room Temperature: If you plan to eat the cake within 2-3 days, you can store it at room temperature. Just keep it covered in an airtight container to prevent it from drying out.

Refrigeration: For cakes that need to last longer, store them in the fridge. The frosting and cherry filling will stay fresh for up to a week in the fridge. Just make sure to cover the cake well with plastic wrap or place it in an airtight container to keep it from absorbing other odors.
Freezing: If you need to store the cake for even longer, freezing works perfectly! Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil, then freeze. It will stay good for up to 3 months. When ready to eat, let it thaw in the fridge overnight and then bring it to room temperature before serving.

How To Keep Cherries From Sinking In Your Cake?

It’s common for cherries to sink to the bottom of the cake batter during baking. Here are some tips to help keep them evenly spread throughout your cake:

Toss Cherries in Flour: Before adding cherries to your batter, toss them lightly in a little bit of flour. This creates a thin coating that helps them stay suspended in the batter while baking.
Fold Cherries in Gently: Once your batter is ready, fold the cherries in gently rather than stirring them too much. Overmixing can cause the cherries to sink or break apart.
Use a Thicker Batter: A thicker batter holds fruit better. If your batter seems runny, try reducing the amount of liquid or adding a bit more flour. This will give the cherries less chance to sink.

Place Cherries on Top: Instead of mixing cherries into the batter, place them on top of the batter after it’s poured into the pan. They’ll bake into the cake as it rises, staying on top or evenly spread.
Chill the Cherries First: If you’re using fresh cherries, chill them in the fridge for about 30 minutes before adding them to the batter. This helps them hold their shape better during baking.

Why Is My Chocolate Cherry Cake Dry?

A dry cake can be frustrating, but there are several things you can do to avoid it. Here are some common reasons and fixes to make sure your cherry cake stays moist and tender:

Overbaking: One of the main causes of dry cake is baking it for too long. Even a few extra minutes can dry it out. Keep an eye on the cake and test it with a toothpick or cake tester around the 20-minute mark to avoid overbaking.
Too Much Flour: If you accidentally add too much flour to your batter, the cake can become dense and dry. Make sure you’re measuring accurately, especially if you’re using measuring cups. It’s best to weigh ingredients for more precise measurements.
Not Enough Liquid: If your cake batter is too thick or you didn’t add enough liquid, the cake can come out dry. Make sure to use the recommended amount of milk or buttermilk. If your batter looks too dry before baking, add a little more liquid until it reaches a smooth consistency.

Dry Fruit: If you’re using frozen cherries, be sure to thaw them first and pat them dry with a paper towel. Excess moisture from frozen fruit can cause the cake to dry out in the oven.
Under-cream the Butter and Sugar: Creaming the butter and sugar properly is essential for a moist cake. Don’t rush this step. Mix them until the mixture is light and fluffy, which helps trap air for a lighter cake texture.