5 Must-Try Cherry Chocolate Cake Recipes

Cherry chocolate cake is a delightful fusion of the rich, velvety taste of chocolate with the tartness of cherries, creating a dessert that's as visually appealing as it is delicious. Here are five must-try cherry chocolate cake recipes that promise to tantalize your taste buds, perfect for any occasion from birthdays to holiday dinners.

Cherry Chocolate Fudge Cake

This cake combines the dense texture of a brownie with the moistness of a cake, infused with dark chocolate and sweet, juicy cherries.

• Ingredients:
  • 2 cups sugar
  • 1 ³⁄₄ cups all-purpose flour
  • ³⁄₄ cup cocoa powder
  • 1 ¹⁄₂ tsp baking powder
  • 1 ¹⁄₂ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup milk
  • ¹⁄₂ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 ¹⁄₂ cups cherry pie filling
• Steps:
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
  2. In a large bowl, mix together sugar, flour, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (the batter will be thin).
  4. Pour batter into prepared pans and distribute cherry pie filling over each.
  5. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pans for 10 minutes before removing to wire racks to cool completely.

🌟 Note: For an extra chocolate touch, consider adding chocolate chips to the batter before baking!

Black Forest Cherry Chocolate Cake

This classic German dessert layers rich chocolate cake with whipped cream and cherries, then soaks the layers in kirsch.

• Ingredients:
  • ¹⁄₄ cup kirsch
  • 1 chocolate cake batter (as per the previous recipe or store-bought mix)
  • 2 cups heavy whipping cream
  • ¹⁄₄ cup sugar
  • 1 tsp vanilla extract
  • 1 can (15 oz) pitted cherries, drained
  • Chocolate shavings for garnish
• Steps:
  1. Bake and cool the chocolate cake layers as directed in the cherry chocolate fudge cake recipe.
  2. Brush the cake layers with kirsch.
  3. Whip the cream with sugar and vanilla until stiff peaks form.
  4. Place one cake layer on a serving plate, spread half of the cherries and a third of the whipped cream.
  5. Repeat with the second layer, then top with the final layer of cake.
  6. Cover the entire cake with the remaining whipped cream, decorate with chocolate shavings, and more cherries.

🔍 Note: Chill the cake in the refrigerator for at least an hour before serving to allow flavors to meld together.

Cherry Almond Chocolate Cake

Infused with almond extract and topped with almond slivers, this cake brings a new dimension to the classic cherry chocolate combination.

• Ingredients:
  • All ingredients from the Cherry Chocolate Fudge Cake recipe, plus:
  • 1 tsp almond extract
  • ¹⁄₂ cup slivered almonds
• Steps:
  1. Follow the same steps for baking the Cherry Chocolate Fudge Cake.
  2. Add almond extract to the batter before baking.
  3. After spreading the batter in the pans, sprinkle slivered almonds evenly on top.
  4. Proceed with the rest of the steps as normal.

Chocolate Cherry Lava Cake

These individual desserts deliver a rich chocolate experience with a surprise cherry filling at its core.

• Ingredients:
  • ¹⁄₂ cup unsalted butter
  • 6 oz semi-sweet chocolate chips
  • 2 whole eggs plus 2 egg yolks
  • ¹⁄₄ cup sugar
  • Pinch of salt
  • 2 tbsp all-purpose flour
  • ¹⁄₄ cup cherry pie filling
• Steps:
  1. Preheat the oven to 450°F (232°C). Butter and flour 4 ramekins.
  2. Melt the chocolate and butter over a double boiler, stir until smooth, then cool slightly.
  3. Whisk together eggs, yolks, sugar, and salt; add the melted chocolate mixture, then fold in the flour.
  4. Pour batter into ramekins, filling about ³⁄₄ full. Place 1-2 tbsp of cherry filling in the center of each.
  5. Bake for about 10 minutes or until the edges are firm but the center is still soft.
  6. Let sit for 1 minute, then invert onto plates to serve.

Cherry Chocolate Cheesecake

Combining the richness of cheesecake with chocolate and a hint of cherry, this recipe is a crowd-pleaser.

• Ingredients:
  • 2 cups chocolate cookie crumbs
  • ¹⁄₄ cup melted butter
  • 4 packages (8 oz each) cream cheese, softened
  • 1 ¹⁄₄ cups sugar
  • ¹⁄₃ cup cocoa powder
  • 4 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 can (21 oz) cherry pie filling
• Steps:
  1. Mix cookie crumbs with butter and press into the bottom of a 9-inch springform pan to make the crust.
  2. Beat cream cheese, sugar, and cocoa until fluffy. Add eggs one at a time, mixing well after each addition.
  3. Stir in sour cream and vanilla, then pour over crust.
  4. Bake at 350°F (175°C) for 50-60 minutes or until center is almost set.
  5. Allow to cool, then chill for at least 6 hours. Top with cherry pie filling before serving.

❗ Note: Ensure your cream cheese is at room temperature to avoid lumps in your cheesecake batter!

The beauty of cherry chocolate cake lies in its versatility and the delightful play of textures and flavors. Whether it's the deep, comforting taste of the Cherry Chocolate Fudge Cake, the iconic layers of the Black Forest, or the surprise element in a Cherry Chocolate Lava Cake, each recipe brings its unique charm to the table. From festive occasions to quiet family dinners, these cakes are sure to impress. Enjoy the process of baking and the delightful results that will surely make you a beloved chef in your circle!

Can I use fresh cherries instead of canned cherry pie filling?

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Yes, you can use fresh cherries. Just make sure to pit them and if you’re making a filling, cook them with some sugar and cornstarch until thickened to mimic pie filling.

Is it possible to make these recipes dairy-free?

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Absolutely, substitute the butter with vegan butter, use almond or coconut milk instead of cow’s milk, and opt for dairy-free chocolate. For the cheesecake, use cashew or silken tofu as a base.

How do I store leftover cake?

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Store leftover cake in the refrigerator, tightly covered, for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and then in foil or an airtight container.

Can these recipes be adapted for high altitude baking?

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Yes, adjust by reducing the leavening agents (baking powder and baking soda), increasing the liquid, and possibly lowering the oven temperature slightly to prevent over-browning.