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Triple Chocolate Cherry Cake

Triple Chocolate Cherry Cake

This Triple Chocolate Cherry Cake recipe offers an intensely rich and decadent dessert experience, perfect for satisfying serious chocolate cravings and celebrating special occasions with ease. It’s a go-to recipe for those seeking a homemade treat that rivals bakery-quality.
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Cook Time 30 minutes
Total Time 1 hour 40 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup pitted fresh or frozen cherries roughly chopped (if using frozen, do not thaw)
  • 1 cup semi-sweet chocolate chips
For the Chocolate Cherry Ganache:
  • 1 cup heavy cream
  • 8 ounces bittersweet or semi-sweet chocolate finely chopped
  • 1 tablespoon unsalted butter softened
  • ½ cup chopped maraschino cherries well-drained (optional, for extra cherry flavor and color)
For the Chocolate Frosting (Optional but Highly Recommended):
  • 1 cup unsalted butter softened
  • 3 ½ cups powdered sugar sifted
  • ½ cup unsweetened cocoa powder sifted
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4-6 tablespoons milk (or heavy cream)

Equipment

  • Two 8-inch round cake pans
  • Large mixing bowl
  • Medium Mixing Bowl
  • Whisk
  • Wooden Skewer or Toothpick
  • Wire rack
  • Small saucepan
  • Electric mixer

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper and grease the parchment. This crucial step ensures your beautiful Triple Chocolate Cherry Cake won't stick.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Make sure these are thoroughly combined for an even rise and texture.
    2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ½ teaspoon baking powder, ½ teaspoon salt
  3. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
    2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract
  4. Pour the wet ingredients into the dry ingredients and mix on low speed (or with a whisk) until just combined. Be careful not to overmix at this stage.
  5. Gradually add the hot brewed coffee to the batter while mixing on low speed. The batter will become quite thin, and this is exactly what you want for an incredibly moist cake.
    1 cup hot brewed coffee
  6. Gently fold in the chopped cherries and semi-sweet chocolate chips. Ensure they are evenly distributed throughout the batter.
    1 cup pitted fresh or frozen cherries, 1 cup semi-sweet chocolate chips
  7. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
  8. Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. This prevents them from breaking.
  9. While the cakes are cooling, gently heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not boil. Remove from heat. Add the finely chopped chocolate to the hot cream. Let it sit for 5 minutes without stirring, allowing the chocolate to melt.
    1 cup heavy cream, 8 ounces bittersweet or semi-sweet chocolate
  10. Whisk the chocolate and cream mixture slowly until smooth and glossy. Stir in the softened butter until completely incorporated. If using, stir in the drained maraschino cherries. Set aside to cool and thicken slightly to a pourable but not runny consistency.
    1 tablespoon unsalted butter, ½ cup chopped maraschino cherries
  11. In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar and sifted cocoa powder alternately with the milk (or cream), starting and ending with the dry ingredients. Beat until smooth and fluffy. Add the salt and vanilla extract and beat until well combined. Adjust consistency with more milk or powdered sugar if needed.
    1 cup unsalted butter, 3 ½ cups powdered sugar, ½ cup unsweetened cocoa powder, 4-6 tablespoons milk (or heavy cream), ½ teaspoon salt, 1 teaspoon vanilla extract
  12. Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous layer of the chocolate cherry ganache (or frosting) over the first cake layer. Top with the second cake layer.
  13. If using frosting, frost the entire cake with the chocolate frosting. Drizzle the remaining chocolate cherry ganache over the top of the cake, allowing it to cascade down the sides. You can also garnish with fresh cherries or chocolate shavings for extra flair.

Notes

Store any leftover Triple Chocolate Cherry Cake in an airtight container in the refrigerator for up to 3-4 days. The ganache and frosting will firm up considerably in the fridge, so it's best to let slices sit at room temperature for about 20-30 minutes before serving for optimal texture. This cake freezes wonderfully! Frosted Cake: If you’ve frosted the entire cake, you can freeze it whole. Wrap it tightly in several layers of plastic wrap, then a layer of aluminum foil or a freezer-safe bag. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before bringing to room temperature to serve. Individual Slices: For easier thawing, wrap individual slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature. Reheating: This cake is best served at room temperature. If it’s too firm after refrigeration or thawing, a very brief stint in the microwave (5-10 seconds) can help soften it, but be cautious not to overheat.