Ingredients:
For the Cake:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup fresh or frozen (thawed and drained) pitted cherries, roughly chopped
For the Cherry Filling:
2 cups fresh or frozen (thawed and drained) pitted cherries
¼ cup granulated sugar (adjust to taste based on cherry sweetness)
2 tablespoons water
1 tablespoon cornstarch
For the Chocolate Ganache Frosting:
1 ½ cups heavy cream
9 ounces (about 1 ½ cups) good quality bittersweet or semi-sweet chocolate, finely chopped
1 tablespoon unsalted butter (optional, for extra shine)
Instructions:
1. Prepare the Cake:
* Preheat oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans, or line with parchment paper.
* In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
* In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
* Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
* Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry. Mix until just combined. Do not overmix.
* Gently fold in the chopped cherries.
* Divide the batter evenly between the prepared cake pans.
* Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
* Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
2. Make the Cherry Filling:
* In a medium saucepan, combine the pitted cherries, sugar, and water.
* Bring to a simmer over medium heat, stirring occasionally.
* In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth.
* Stir the cornstarch mixture into the simmering cherries. Cook, stirring constantly, until the mixture thickens, about 1-2 minutes.
* Remove from heat and let cool completely.
3. Prepare the Chocolate Ganache Frosting:
* Place the chopped chocolate in a heatproof bowl.
* In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
* Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring.
* After 5 minutes, gently whisk the mixture from the center outwards until it’s smooth and glossy. If using, stir in the butter until melted.
* Let the ganache sit at room temperature for 1-2 hours, or until it reaches a spreadable consistency. If it’s too thin, you can refrigerate it for a short time, stirring every 10-15 minutes, but be careful not to let it get too firm.
4. Assemble the Cake:
* Once the cakes are completely cool, place one cake layer on your serving plate or cake stand.
* Spread an even layer of the cooled cherry filling over the first cake layer, leaving a small border around the edge.
* Place the second cake layer on top.
* Pour or spread the chocolate ganache frosting over the top and sides of the cake, letting it drip down naturally for a rustic look, or spread it smoothly.
* For a beautiful presentation, you can garnish with fresh cherries or chocolate shavings.
Enjoy your delicious Chocolate Cherry Cake!
