Chocolate Covered Cherry Cake Recipe
Introduction
This Chocolate Covered Cherry Cake is a luscious dessert combining rich cocoa cake, sweet cherry filling, and a smooth chocolate ganache. Perfect for a special occasion or any time you crave an indulgent treat that’s easy to make at home.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 cup cherry pie filling
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Step 3: Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until the batter is smooth.
- Step 4: Carefully stir in the boiling water until fully combined. Pour the batter into the prepared cake pan.
- Step 5: Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Step 6: Once cooled, slice the cake horizontally into two even layers.
- Step 7: Spread the cherry pie filling evenly over the bottom layer of the cake, then place the top layer on.
- Step 8: For the ganache, heat the heavy cream in a double boiler until it begins to simmer.
- Step 9: Remove from heat, add the chopped chocolate, and stir until the mixture is smooth and glossy.
- Step 10: Pour the ganache over the assembled cake, letting it drip down the sides. Allow it to set before serving.
Tips & Variations
- Use fresh cherries or homemade cherry preserves instead of cherry pie filling for a more natural flavor.
- For a richer cake, substitute milk with buttermilk or add a teaspoon of espresso powder to the batter.
- To make the ganache glossy and smooth, chop the chocolate finely and stir gently without rushing.
- Serve the cake chilled or at room temperature depending on your preference.
Storage
Store the cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 20 minutes to soften the ganache. Leftover cake can also be wrapped tightly and frozen for up to 2 months; thaw in the fridge overnight before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of chocolate for the ganache?
Yes, you can use dark, milk, or white chocolate depending on your taste preference. Adjust sweetness accordingly if using milk or white chocolate.
What if I don’t have a double boiler?
You can create a makeshift double boiler by placing a heatproof bowl over a pot of simmering water, making sure the bowl does not touch the water. Stir the cream and chocolate here until smooth.
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Chocolate Covered Cherry Cake Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This luscious Chocolate Covered Cherry Cake features a moist, rich cocoa-flavored base layered with sweet cherry pie filling and topped with a smooth, glossy chocolate ganache. Perfectly balanced with the tartness of cherries and the deep flavor of chocolate, this cake is an irresistible dessert for any occasion.
Ingredients
Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
Filling
- 1 cup cherry pie filling
Chocolate Ganache
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix dry ingredients: In a mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add wet ingredients: Add the large egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.
- Incorporate boiling water: Carefully stir in the boiling water until evenly combined. The batter will be thin, which is normal.
- Bake the cake: Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before assembling.
- Slice the cake: Once cool, slice the cake horizontally into two even layers.
- Assemble with cherry filling: Spread the cherry pie filling evenly over the bottom layer, then place the top layer back on.
- Prepare chocolate ganache: Using a double boiler, heat the heavy cream until it starts to simmer. Remove from heat and add the chopped semi-sweet chocolate. Stir gently until the mixture is smooth and glossy.
- Pour ganache over cake: Pour the ganache evenly over the assembled cake, allowing it to drip down the sides for an elegant finish.
Notes
- Ensure the cake is completely cool before slicing and assembling to prevent the cherry filling from melting into the layers.
- Use a serrated knife to slice the cake horizontally for clean, even layers.
- For a more intense cherry flavor, you can macerate fresh cherries with a little sugar and lemon juice as a substitute for pie filling.
- If the ganache thickens before pouring, gently reheat it over the double boiler to restore smoothness.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate cake, Cherry cake, Chocolate ganache, Dessert, Layer cake, Cherry pie filling
