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Decadent Chocolate Cherry Cake

A show-stopping, ultra-moist dark chocolate layer cake filled with a gooey homemade cherry compote and drenched in a mirror-like glossy chocolate ganache.
Print Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, German-Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Sponge
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup Dutch-processed cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup buttermilk room temperature
  • 0.5 cup vegetable oil
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee or boiling water
Cherry Compote Filling
  • 4 cups sweet red cherries pitted, fresh or frozen
  • 0.5 cup granulated sugar
  • 0.25 cup water
  • 1 tbsp lemon juice
  • 3 tbsp cornstarch mixed with 3 tbsp cold water
Glossy Ganache Glaze
  • 12 oz semi-sweet chocolate baking bars finely chopped
  • 1 cup heavy whipping cream
  • 1 tbsp light corn syrup
  • 1 tbsp unsalted butter softened

Equipment

  • Three 8-inch round cake pans
  • Stand mixer or hand mixer
  • Medium saucepan
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and parchment-line three 8-inch round cake pans.
  2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. In a separate bowl, combine buttermilk, oil, eggs, and vanilla. Add wet ingredients to dry ingredients and mix on low speed.
  4. Carefully pour in hot coffee while mixing on low until a thin batter forms. Divide into pans.
  5. Bake 25-30 minutes. Cool in pans for 15 minutes, then turn out onto wire racks to cool completely.
  6. For the filling, simmer cherries, sugar, water, and lemon juice for 10 minutes. Stir in cornstarch slurry and cook until thick and glossy. Cool completely.
  7. For the ganache, heat cream until simmering. Pour over chopped chocolate, let sit 5 minutes, then gently whisk. Stir in corn syrup and butter until ultra-shiny.
  8. Assemble the cake by alternating cake layers and cherry compote. Pour the slightly cooled, liquid ganache over the top, letting it drip down the sides. Garnish with fresh cherries and chocolate shavings.

Notes

Ensure cakes and cherry filling are completely cooled before assembly to prevent the cake from sliding.