Dark Chocolate Cherry Cake

Updated at: Mon, 19 Feb 2024 15:45:07 GMT

Step 1

Preheat the oven to 350F. Butter and flour two 9-inch (23cm) cake pans. In a medium bowl, whisk together the dry ingredients (flour, cocoa, salt, baking powder, and baking soda) until well combined. In a large bowl, add the eggs and sugar and mix them using a stand or electric mixer until lightened in color, for 3-4 min. Add the oils, vanilla, and milk and whisk together. Add the wet ingredients to the flour mixture and mix until combined. Finally, add the hot coffee and mix to combine. Pour the cake batter into the prepared pans. Bake for about 35-40 minutes (do not forget to do the “toothpick test” before removing them). Remove them from the oven and cool completely.

Step 2

In a medium saucepan, add the cherries, sugar, lemon juice, and 2-3 tbsp water. Bring to a boil over medium heat while stirring constantly, and then cook for 4-5 min until the cherries have softened. In a small bowl, mix the remaining water and cornstarch and add the mixture into the cherries while stirring constantly. Continue to cook for 1 min until the sauce has thickened. Remove from the heat and cool completely. Transfer to a jar and store in the fridge until using.

Step 3

In a small bowl, add heavy whipping cream and chocolate. Microwave for 1 minute, until warm. Let it stand for 4-5 min, then stir until chocolate has melted and the mixture is smooth. Let it cool at room temp.

Step 4

In a large bowl, add the whipped cream and cooled chocolate mixture and mix until everything is combined. Refrigerate for 30-40 min. Place the first layer cake on a serving plate and spread about 3/4 cup of chocolate ganache frosting over the top. Add cherry sauce and evenly spread. Place the second layer of cake on top. Spread the remaining frosting evenly over and around the cake with a spatula. Decorate with chocolate and cherry sauce. Refrigerate for at least 3 hours before serving.

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