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Chocolate-Covered Cherry Cake Recipe

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★★★★★

4.5 from 66 reviews

This decadent Chocolate-Covered Cherry Cake combines a rich, moist chocolate cake base with a smooth cherry buttercream frosting and a glossy chocolate ganache topping. Finished with fresh cherries and optional whipped cream, this elegant dessert offers a perfect balance of deep chocolate and vibrant cherry flavors, ideal for celebrations or a special treat.

Ingredients

Scale

For the Cake

  • 2 large eggs, at room temperature
  • 1 3/4 cups (347g) granulated sugar
  • 1/2 cup (43g) Dutch-process cocoa
  • 1/2 cup (99g) vegetable oil
  • 1/2 cup (113g) water
  • 2 teaspoons King Arthur Pure Vanilla Extract
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon table salt
  • 1 cup (227g) buttermilk, at room temperature

For the Cherry Buttercream

  • 8 tablespoons (113g) unsalted butter, softened
  • 1/8 teaspoon table salt
  • 2 1/2 cups (283g) confectioners’ sugar, sifted
  • 3 to 4 tablespoons (63g to 84g) cherry concentrate
  • 1 tablespoon (15g) half-and-half or whole milk, optional

For the Chocolate Ganache

  • 1/2 cup (113g) half-and-half
  • 1 1/2 cups (255g) chopped semisweet chocolate

For Garnish (Optional)

  • Whipped cream
  • 12 to 16 fresh cherries with stems, or maraschino cherries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) with a rack in the center. Grease a 9″ x 13″ pan with nonstick spray, line it with a parchment sling, and lightly grease the parchment to ensure easy removal of the cake.
  2. Mix the Cake Batter: In a stand mixer bowl fitted with the flat beater (or a large bowl with a hand mixer), combine the eggs and granulated sugar. Beat on medium-high until frothy and light, approximately 2 minutes. Add Dutch-process cocoa and beat for 1 more minute. Then mix in the vegetable oil, water, and vanilla extract on medium-low to combine evenly.
  3. Combine Dry Ingredients and Alternate Additions: In a separate medium bowl, whisk together flour, baking soda, and salt. With the mixer on medium speed, gradually add one-third of the flour mixture to the wet ingredients, then half the buttermilk. Repeat with half the remaining flour, the rest of the buttermilk, and the remaining flour mixture. Scrape the bowl sides and bottom with a spatula and beat for an additional 30 seconds on medium speed to ensure a smooth batter.
  4. Bake the Cake: Pour the batter into the prepared pan. Bake for 30 to 33 minutes, or until the top springs back when lightly pressed and the edges begin to pull away from the pan. Remove from oven and cool completely in the pan on a wire rack.
  5. Prepare the Cherry Buttercream: In a clean mixer bowl with the flat beater, beat softened butter on medium-high until fluffy. Add salt and mix. Gradually add confectioners’ sugar on low speed to prevent dust poof, then increase speed to medium-high and beat until the mixture looks dry and smooth. Scrape bowl sides and add cherry concentrate 1 tablespoon at a time, beating between additions until the frosting is deeply colored and flavored. Thin with half-and-half or milk, if needed, for spreadability.
  6. Frost the Cooled Cake: Using an offset or flexible spatula, spread the cherry buttercream evenly over the cooled cake in a thin layer.
  7. Make the Chocolate Ganache: Heat the half-and-half in a small saucepan over medium heat until bubbles form around the edges. Remove from heat and add chopped semisweet chocolate. Let sit for 5 minutes, then stir gently until smooth and glossy.
  8. Apply Ganache Topping: Pour the warm ganache over the cherry buttercream in small puddles. Use an offset spatula to carefully smooth it out, covering the entire surface. Place the cake in the freezer for about 15 minutes to set the chocolate layer.
  9. Cut and Serve: Remove the cake from the freezer. Using a warm knife (dip in warm water and dry between cuts), cut the cake into neat squares. Garnish each piece with a fresh or maraschino cherry. Serve optionally with whipped cream.
  10. Storage: Store any leftover cake covered in the refrigerator for up to 3 days to maintain freshness.

Notes

  • Make sure eggs and buttermilk are at room temperature for best mixing results.
  • Greasing and lining the pan with parchment is key for easy cake removal.
  • Add confectioners’ sugar gradually when making buttercream to avoid sugar clouds.
  • If the ganache hardens too much, gently rewarm before spreading.
  • Use a warm knife for clean cake slices to prevent cracking the ganache.
  • Cherry concentrate intensity can vary, adjust to taste but do not exceed 4 tablespoons.
  • Fresh cherries with stems provide an elegant garnish, but maraschino cherries work well too.

Keywords: chocolate cherry cake, cherry buttercream, chocolate ganache, chocolate cake, dessert, baking recipe

Find it online: https://ellaeatsdaily.com/chocolate-covered-cherry-cake-recipe/