Print

Three Layer Chocolate Cherry Cake: A Rich and Decadent Homemade Dessert

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This decadent three layer chocolate cherry cake features moist, rich chocolate sponge layers filled with homemade cherry filling, fluffy cherry buttercream, and a silky dark chocolate ganache drip. A beautiful celebration cake bursting with chocolate and fresh cherry flavor.

Ingredients

  • Cherry Filling:
  • 2 cups (320 grams) fresh cherries, pitted and roughly chopped
  • 1/2 cup (99 grams) granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/3 cup water
  • Chocolate Cake:
  • 2 3/4 cups (330 grams) all-purpose flour
  • 3 cups (594 grams) granulated sugar
  • 1 cup (84 grams) natural unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 large eggs, room temperature
  • 1 1/2 cups (340.5 grams) buttermilk
  • 1 1/2 cups (340.5 grams) hot coffee
  • 3/4 cup (148.5 grams) vegetable oil
  • 1 tablespoon vanilla extract
  • Cherry Buttercream Frosting:
  • 1 1/2 cups (339 grams) unsalted butter, softened
  • 7–8 cups (795–908 grams) confectioners’ sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups (240 grams) cherries, pitted and finely chopped
  • Chocolate Ganache:
  • 7 ounces (198 grams) dark chocolate, chopped
  • 2/3 cup (151 grams) heavy cream
  • Pinch of salt
  • Optional Decoration:
  • Whole fresh cherries for garnish

Instructions

  1. Prepare the cherry filling: Combine the chopped cherries, granulated sugar, cornstarch, lemon juice, and water in a large saucepan. Bring to a boil over medium heat and cook for approximately 5 minutes, stirring frequently, until the cherries soften and the mixture thickens enough to coat the back of a spoon. Remove from heat, allow to cool, and refrigerate while preparing the cake.
  2. Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper, then grease and flour the parchment paper.
  3. Combine the dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt using an electric mixer.
  4. Mix the wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, hot coffee, vegetable oil, and vanilla extract until well combined.
  5. Prepare the chocolate cake batter: Pour the wet ingredients into the dry ingredients. Mix on low speed for approximately 2 minutes, until combined and smooth. The batter will be thin, which helps create a moist chocolate cake.
  6. Bake the cake layers: Divide the batter evenly among the three prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the cakes to cool in their pans for 20 minutes before transferring them to wire racks to cool completely.
  7. Prepare the cherry buttercream: Beat the softened unsalted butter in a stand mixer for 3-4 minutes until light and fluffy. Gradually add the confectioners’ sugar, 1/2 cup at a time, using up to 7 cups initially. Mix in the salt and vanilla extract, followed by the finely chopped cherries and their released juices. Increase the mixer speed to medium-high and beat for another 2-3 minutes until fluffy. Add additional confectioners’ sugar if necessary to achieve a spreadable consistency.
  8. Assemble the first cake layer: Level the cooled cakes if necessary. Place the first cake layer on a serving plate or cake stand. Spread approximately 3/4 cup cherry buttercream over the surface. Pipe a thick border of buttercream around the outer edge and refrigerate for 10-15 minutes to firm up the border. Spoon half of the cooled cherry filling inside the border and spread evenly.
  9. Add the remaining layers: Place the second chocolate cake layer on top and repeat with buttercream, a piped border, and the remaining cherry filling. Position the third cake layer face down on top. Frost the top and sides of the cake with the remaining cherry buttercream, reserving some for decoration if desired. Refrigerate until the frosting is firm.
  10. Prepare the chocolate ganache: Heat the heavy cream in a microwave at 50% power in 30-second intervals, or in a small saucepan over medium heat, until it just begins to boil. Place the chopped dark chocolate and a pinch of salt in a heatproof bowl. Pour the hot cream over the chocolate and let stand for 2 minutes. Whisk gently from the center outward until smooth and glossy.
  11. Cool the ganache: Allow the ganache to cool for 10-15 minutes, whisking occasionally, until slightly thickened but still pourable.
  12. Decorate the cake: Transfer some ganache to a piping bag and snip off the tip. Pipe ganache around the top edge of the chilled cake, allowing drips to run down the sides. Pour the remaining ganache over the center and spread gently toward the edges. Decorate with swirls of reserved cherry buttercream and whole fresh cherries if desired.
  13. Chill and serve: Refrigerate the finished cake for at least 30 minutes to set the chocolate ganache. For the best texture and flavor, allow the cake to stand at room temperature for approximately 20-30 minutes before slicing and serving.

Notes

  • Cherry selection: Fresh sweet cherries provide the best flavor. Frozen pitted cherries can also be used; thaw and drain them before adding to the frosting to prevent excess moisture.
  • Coffee substitution: Hot coffee intensifies the chocolate flavor without making the cake taste strongly of coffee. Hot water can be substituted if preferred.
  • Room temperature ingredients: Bring the eggs, buttermilk, and butter to room temperature before preparing the batter and frosting for smoother mixing.
  • Thin cake batter: The chocolate cake batter will be noticeably thin. This is normal and produces a tender, moist crumb.
  • Cool completely: Make sure all cake layers and the cherry filling are completely cool before assembling to prevent the frosting from melting.
  • Buttercream consistency: Fresh cherries release moisture into the frosting. Add confectioners’ sugar gradually until the buttercream is firm enough for piping and layering.
  • Ganache temperature: Allow the ganache to cool until thickened but still pourable. Ganache that is too hot can melt the buttercream, while ganache that is too cold will not drip smoothly.
  • Make ahead: The chocolate cake layers can be baked one day in advance. Wrap tightly and refrigerate until ready to assemble. The cherry filling can also be prepared ahead and refrigerated.
  • Storage: Store the assembled cake covered in the refrigerator for up to 4 days. Allow individual slices to come closer to room temperature before serving.
  • Freezing: Unfrosted chocolate cake layers can be wrapped tightly and frozen for up to 2 months. Thaw before frosting and assembling.
  • Serving suggestion: Garnish with fresh cherries, chocolate curls, or chocolate shavings for an elegant finish.
  • Nutrition: Nutritional values are approximate per serving and will vary depending on the amount of confectioners’ sugar used, the chocolate selected, and the size of each slice.

Nutrition

Find it online: https://yumfamilyrecipes.com/three-layer-chocolate-cherry-cake-a-rich-and-decadent-homemade-dessert/