Bitter chocolate cake layers, a bright cherry compote, and silky chocolate ganache come together in one show-stopping dessert with deep cocoa flavor and a glossy, fruit-forward finish. It’s rich, dramatic, and perfect when you want a bakery-style cake that still feels doable at home.
Why You’ll Love This Recipe
This cake delivers big flavor without complicated techniques. The chocolate layers bake up moist and tender thanks to the hot coffee (or water) method, while the cherry filling adds a vibrant contrast that keeps every bite from feeling too heavy. The ganache is simple, glossy, and naturally elegant—no frosting skills required. It slices beautifully for parties, but it also tastes even better after a chill, making it a great make-ahead dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate Cake Layers
2 cups (240 g) all-purpose flour
3/4 cup (75 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
2 teaspoons (8 g) baking powder
1 1/2 teaspoons (6 g) baking soda
1/2 teaspoon (3 g) salt
2 large eggs
1 cup (240 ml) milk
1/2 cup (120 ml) vegetable oil
1 tablespoon (15 ml) vanilla extract
1 cup (240 ml) hot coffee or hot water
Cherry Filling
3 cups (450 g) cherries, pitted (fresh, frozen, or jarred)
Make the cherry filling
Add the cherries, sugar, cornstarch, cherry juice (or water), and lemon juice to a saucepan.
Cook over medium heat, stirring constantly, until the mixture turns thick, glossy, and jam-like.
Remove from heat and cool completely. The filling will thicken further as it cools.
Bake the chocolate cake layers
Preheat the oven to 175°C / 350°F. Grease two 20 cm (8-inch) cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract. Beat until smooth.
Slowly pour in the hot coffee or hot water, mixing as you go. The batter will be thin—this is normal.
Divide the batter evenly between the pans.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes completely. Once cooled, slice each cake horizontally to create 4 total layers.
Prepare the chocolate ganache
Heat the heavy cream until hot but not boiling.
Pour the hot cream over the chocolate in a heatproof bowl and let it sit for 1 minute.
Add the butter, then stir until completely smooth and glossy.
Let the ganache rest 10–15 minutes until it thickens slightly but is still pourable.
Assemble the cake
Place the first cake layer on a serving plate or cake stand.
Spread a generous layer of cooled cherry filling over the top.
Add the second layer and repeat. Add the third layer and repeat.
Place the final cake layer on top.
Finish with ganache and decorate
Pour ganache over the top and let it drip naturally down the sides.
Use any remaining ganache to lightly coat the sides if you like.
Top with chocolate chips or shavings and finish with fresh cherries.
Servings and timing
Servings: 12 slices
Timing
Cherry filling: 10–15 minutes cook time, plus 30–45 minutes cooling
Cake batter prep: 10–15 minutes
Baking: 35–40 minutes
Cooling cakes: 60–90 minutes
Ganache: 10 minutes to make, plus 10–15 minutes to thicken
Assembly and decorating: 20–30 minutes
Total time: about 2 hours 45 minutes to 3 hours 30 minutes (depending on cooling speed)
Variations
Black forest style: Add 1–2 tablespoons of extra cherry juice to the filling for a looser, spoonable layer and pile more cherries on top for a dramatic finish.
Dark chocolate intensity: Use dark chocolate (60–70%) for the ganache for a deeper, less-sweet bite.
Almond-cherry twist: Add 1/2 teaspoon almond extract to the cherry filling (in addition to the lemon) for a classic cherry-almond aroma.
Extra fudgy layers: Replace 1/4 cup (30 g) of the flour with an additional 1/4 cup (25 g) cocoa powder for a bolder cocoa layer.
Cupcake version: Bake the batter in lined muffin tins at 175°C / 350°F for about 18–22 minutes. Core and fill with cherry filling, then spoon ganache on top.
Storage/Reheating
Refrigerator: Store the assembled cake in a covered container in the refrigerator for up to 4 days. The ganache sets nicely and the flavors deepen overnight.
Freezer: Freeze individual slices or the whole (well-wrapped) cake for up to 2 months. For best texture, freeze without fresh-cherry decoration and add it after thawing.
Thawing: Thaw overnight in the refrigerator, then let slices sit at room temperature 15–20 minutes before serving for the smoothest ganache and softest crumb.
Reheating: This cake is best served cool to slightly room temperature. If you prefer it warmer, microwave a slice for 8–12 seconds—just enough to soften the ganache without melting it.
FAQs
Can I use frozen cherries for the filling?
Yes. Use them straight from frozen. The filling may need an extra minute or two on the stove to thicken because frozen cherries release more liquid.
What if I don’t have cherry juice?
Water works perfectly. If you have the liquid from jarred cherries, use that for extra cherry flavor.
Why is hot coffee used in chocolate cake?
Hot coffee (or hot water) helps “bloom” the cocoa, making the chocolate flavor taste deeper and more intense without making the cake taste like coffee.
Can I make this cake without coffee?
Yes. Use hot water instead. The cake will still be rich and chocolatey.
How do I keep the cherry layer from sliding?
Make sure the cherry filling is fully cooled and thick. Also, avoid overfilling the edges; keep a small border so the weight of the next layer doesn’t push filling out.
My ganache looks grainy—what happened?
This usually happens if the cream wasn’t hot enough, or if it was stirred too early before the chocolate softened. Warm it gently over a bain-marie (or microwave in short bursts) and stir slowly until smooth.
Can I make the cake layers ahead of time?
Yes. Bake the layers a day ahead, cool completely, wrap tightly, and store at room temperature. You can also refrigerate them for a firmer, easier slice-and-stack.
Do I have to slice each cake into two layers?
No. You can keep it as a 2-layer cake. Use a thicker layer of cherry filling between the two layers and pour ganache over the top.
How do I know when the cakes are done?
A toothpick inserted in the center should come out clean or with a few moist crumbs. The top should spring back lightly when touched.
What’s the best way to get clean slices?
Chill the cake for 30–60 minutes, then slice with a long knife warmed under hot water and wiped dry between cuts.
Conclusion
This Ultimate Chocolate Cherry Cake is all about contrast: deep cocoa layers, a bright cherry filling, and a smooth ganache that makes the whole cake look polished and luxurious. Whether you serve it for a celebration or as a weekend baking project, it’s the kind of dessert that feels special the moment it hits the table—and even better the next day.
A rich and dramatic dessert with moist chocolate cake layers, vibrant cherry filling, and silky chocolate ganache. Perfect for celebrations or as a make-ahead showstopper.
Ingredients
2 cups (240 g) all-purpose flour
3/4 cup (75 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
2 teaspoons (8 g) baking powder
1 1/2 teaspoons (6 g) baking soda
1/2 teaspoon (3 g) salt
2 large eggs
1 cup (240 ml) milk
1/2 cup (120 ml) vegetable oil
1 tablespoon (15 ml) vanilla extract
1 cup (240 ml) hot coffee or hot water
3 cups (450 g) cherries, pitted (fresh, frozen, or jarred)
Chocolate chips or chocolate shavings (for decoration)
Fresh cherries (for decoration)
Instructions
Make the cherry filling: In a saucepan, combine cherries, sugar, cornstarch, cherry juice (or water), and lemon juice. Cook over medium heat, stirring constantly, until thick and glossy. Remove from heat and cool completely.
Bake the cake layers: Preheat oven to 175°C / 350°F. Grease and line two 20 cm (8-inch) cake pans. In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla, and beat until smooth. Gradually add hot coffee or water. Divide batter between pans and bake for 35–40 minutes. Cool completely and slice each cake in half to make 4 layers.
Prepare the ganache: Heat heavy cream until hot (not boiling). Pour over chocolate and let sit for 1 minute. Add butter and stir until smooth. Let rest 10–15 minutes to thicken slightly.
Assemble the cake: Place one cake layer on a plate. Spread with cooled cherry filling. Repeat with remaining layers, finishing with the fourth cake layer on top.
Finish and decorate: Pour ganache over the cake, letting it drip down the sides. Optionally, use remaining ganache to lightly coat the sides. Decorate with chocolate shavings and fresh cherries.
Notes
Ensure cherry filling is completely cooled before assembling to avoid sliding layers.
Use dark chocolate in ganache for a richer flavor.
Bake cake layers ahead and refrigerate for easy stacking.
Chill the cake before slicing for clean cuts.
Store leftovers in the fridge for up to 4 days; flavor improves over time.
