Description
A luscious, decadent cake featuring moist chocolate layers, a bright cherry filling, and a silky chocolate ganache — the perfect treat for special occasions or cozy dessert nights.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup boiling water
- For the cherry filling:
- 2 cups pitted cherries (fresh or canned)
- ¼ cup sugar
- 2 tablespoons cornstarch + 2 tablespoons water
- 1 teaspoon lemon juice
- For the chocolate ganache:
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
Instructions
- Preheat oven to 350 °F (175 °C). Grease and line two 8-inch cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Beat until smooth and well combined.
- Carefully stir in the boiling water — the batter will be thin, but that’s normal.
- Divide batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cakes cool completely on wire racks.
- For the cherry filling: in a saucepan, combine cherries, sugar, and lemon juice. In a small bowl, mix cornstarch and water, then stir into the cherries. Cook over medium heat until thickened and glossy. Remove from heat and let cool.
- For the ganache: heat the heavy cream until steaming (do not boil). Pour over chopped dark chocolate, let sit for 1–2 minutes, then stir until smooth and glossy. Allow to cool until slightly thickened but still pourable.
- To assemble: place one cooled cake layer on a serving plate, spread cherry filling evenly over it, then top with the second cake layer. Pour ganache over the top, letting it drip down the sides. Optionally, garnish with fresh cherries.
- Chill the cake for about 20 minutes in the fridge to help the ganache set and make slicing easier.
Notes
- You can use fresh cherries when in season — if they’re juicy, drain some liquid before cooking to avoid a watery filling.
- Let cake layers cool fully before filling or frosting to prevent sliding or melting layers.
- For easier slicing, chill the assembled cake for 20–30 minutes before cutting, and use a serrated knife, wiping between cuts.
- If you prefer a lighter dessert, skip ganache and dust with powdered sugar or cocoa powder instead.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert / Cake
- Method: Baking & layering
- Cuisine: American / International
Nutrition
- Serving Size: 1 slice (out of 10)
- Calories: ≈410 kcal