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Chocolate-Covered Cherry Cake Recipe

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★★★★★

4.5 from 103 reviews

This delicious Chocolate-Covered Cherry Cake features a moist cocoa-infused cake topped with a vibrant cherry buttercream and a rich chocolate ganache. Garnished with fresh or maraschino cherries, this cake offers a perfect combination of chocolate and cherry flavors, ideal for celebrations or a special dessert.

Ingredients

Scale

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

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
  • 1/2 cup (113g) half-and-half (for thinning, if needed)

Chocolate Ganache Topping

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

Garnish (optional)

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

Instructions

  1. Prepare the pan: Preheat the oven to 350°F and position a rack in the center. Grease a 9″ x 13″ pan with nonstick spray, line it with parchment paper creating a sling, and lightly grease the parchment to ensure easy cake removal.
  2. Make the cake batter: Using a stand mixer or hand mixer, beat the eggs and granulated sugar on medium-high speed until light and frothy, about 2 minutes. Add the Dutch-process cocoa and continue beating for 1 more minute. Mix in the vegetable oil, water, and vanilla extract on medium-low to combine thoroughly.
  3. Combine dry and wet ingredients: In a separate bowl, whisk the flour, baking soda, and salt. Gradually add one-third of this flour mixture to the wet ingredients while mixing on medium speed, followed by half the buttermilk. Repeat by adding half of the remaining flour, the rest of the buttermilk, and then the remaining flour. Scrape down the bowl with a spatula and mix on medium for an additional 30 seconds.
  4. Bake the cake: Pour the prepared batter into the lined pan and bake for 30 to 33 minutes. The cake is done when the top springs back to the touch and edges start pulling away from the pan. Let cool completely on a wire rack.
  5. Prepare the cherry buttercream: Beat softened butter on medium-high speed until fluffy. Add salt and gradually incorporate confectioners’ sugar on low speed to avoid a dust cloud. Once combined, increase speed to medium-high and beat until smooth. Add cherry concentrate one tablespoon at a time (max 4 tablespoons), beating until the frosting is deeply colored and flavored. If the frosting is too thick, thin it with half-and-half or milk as needed.
  6. Spread cherry buttercream: Evenly spread a thin layer of cherry buttercream over the cooled cake using an offset or flexible spatula.
  7. Make the chocolate ganache: Heat half-and-half in a small saucepan over medium heat until small bubbles form at the edges. Remove from heat and add chopped semisweet chocolate. Let sit for 5 minutes, then stir gently until completely smooth.
  8. Apply ganache topping: Pour the warm ganache in puddles over the cherry buttercream and smooth it out carefully using a spatula ensuring full coverage. Freeze the cake for about 15 minutes until the ganache is set.
  9. Cut and garnish: Use a warm knife dipped in warm water and dried between cuts to slice the cake into neat squares. Garnish each slice with a cherry and serve with whipped cream, if desired.
  10. Storage: Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.

Notes

  • Allow eggs and buttermilk to come to room temperature before starting for better mixing and cake texture.
  • If cherry concentrate is unavailable, consider using cherry syrup or juice with reduced sugar for similar flavor.
  • Using Dutch-process cocoa provides a richer chocolate flavor and darker color.
  • Freezing the ganache layer briefly helps to set it quickly and makes slicing cleaner.
  • Warming the knife and wiping it between cuts ensures neat and attractive slices.
  • For the best results, prepare the cake a day ahead to allow flavors to meld, refrigerate after assembly.

Keywords: Chocolate Cake, Cherry Cake, Chocolate Ganache, Buttercream Frosting, Dessert, Holiday Cake

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