Cherry Chocolate Cake Bliss

This cake is the kind of thing that happens when you’re trying to cheer yourself up on a Tuesday and accidentally invent a holiday. It’s a dense, fudgy chocolate cake studded with juicy cherries and a little crunchy nibble on top — equal parts comfort and celebration. It’s rich without being fussy, and it makes the house smell like something you should absolutely have a slice of right now.

My husband calls this “danger cake” because he eats it like it’s his job. The first time I made it, he came home from work wearing a shirt that absolutely should have stayed clean and ate two slices straight from the cooling rack while I yelled about manners. Our kid demands a slice before homework, like it’s part of the curriculum. It’s become our fallback dessert for birthdays, sad emails, and the occasional glorious Friday when we both feel like pretending we’re fancy.

Kitchen Talk

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This cake has been a laboratory of small disasters and lucky swaps. I once used frozen cherries because I forgot to buy fresh and the cake still rocked — just thaw and drain them well. I also tried it with different chocolates: a bittersweet bar gave it drama; a sweeter chocolate made it cozy and cake-like. One time I underestimated how fast it bakes and pulled it out early; we called it “molten chic” and ate it with spoons. The sugar crust on top? Totally optional, but it’s my favorite accidental flourish when I’ve got the patience to sprinkle and torch (or broil a second).

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and check your baking powder/soda dates — stale leaveners give flat, sad cakes.
– Chocolate: Buy a bar you’d eat plain; it makes a real difference. Bittersweet or 70% gives nice depth.
– Fruit: If cherries are in season, buy fresh; otherwise frozen unsweetened are a perfect standby — just thaw and drain.
– Fats & Oils: Butter adds flavor; a mix of butter and neutral oil keeps the cake tender if you want it a bit moister.
– Eggs: Room-temperature eggs incorporate better — if you forget, place them in warm water for a few minutes.

Prep Ahead Ideas

– Pit cherries and store them in an airtight container the day before; if using frozen, thaw and drain in a colander lined with paper towel.
– Mix dry ingredients ahead and keep in a sealed bag so you only need to whisk the wet stuff when you’re ready.
– Make the cake a day ahead and let it rest; flavor improves overnight. Store loosely covered at room temp or in the fridge, depending on your climate.

✔Time-Saving Tricks

– Use frozen cherries to skip pitting; thaw and pat dry to avoid extra moisture.
– Melt chocolate in a double boiler or microwave in short bursts to speed things up.
– Clean as you go: toss bowls in the sink or dishwasher while the cake bakes so finishing is painless.
– Don’t rush cooling completely if you’re serving warm — a slightly warm slice with whipped cream is heavenly.

✔Common Mistakes

– Overmixing the batter: I did this once and ended up with a tough cake; scrape the bowl and fold gently.
– Adding wet cherries straight from thawing: extra water = soggy middle; always drain and pat dry.
– Baking at too high a temperature: edges can set before the middle cooks, so keep it steady and check early.
– Skipping the trim: if you get a domed top, level it slightly so slices stack nicer for sharing.

What to Serve It With

– A simple bowl of whipped cream or a scoop of vanilla ice cream.
– Bright fruit salad for contrast (think citrus and berries).
– Espresso or a robust coffee to cut the sweetness.
– Toasted nuts on the side for extra crunch.

✔Tips & Mistakes

– Use room-temp eggs for better lift.
– Don’t overload the batter with cherries; they sink if wet or too many.
– If the top browns too quickly, tent with foil and keep baking until set.
– You can melt a little extra chocolate and drizzle it for a glossy finish.

✔Storage Tips

Stash leftovers in an airtight container at room temp for 2 days or refrigerate up to 5 days — the fridge firms it up, which I secretly like for breakfast with coffee. Warm a slice in the microwave for 10–15 seconds if you want that just-baked vibe. Freezes well: wrap tightly and freeze up to 2 months; thaw overnight in the fridge.

✔Variations and Substitutions

– Swap cherries for raspberries or halved strawberries in a pinch; they bring similar tang.
– Use almond extract (a little goes a long way) instead of vanilla for a nutty lift.
– Gluten-free option: use a 1:1 gluten-free flour blend, but don’t overmix.
– For a dairy-free version, use melted coconut oil and a dairy-free chocolate; texture will be slightly different but still delicious.

Frequently Asked Questions

Cherry Chocolate Cake Bliss

Moist chocolate cake studded with juicy cherries, cloaked in cherry jam and a glossy chocolate ganache. A pure slice of bliss.

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Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp softened unsalted butter for greasing the pan
• ▢ 1 tbsp unsweetened cocoa powder for dusting the pan
• ▢ 2 cup all-purpose flour
• ▢ 1.4 cup granulated sugar
• ▢ 0.6 cup unsweetened cocoa powder for batter
• ▢ 1.5 tsp baking powder
• ▢ 1.25 tsp baking soda
• ▢ 0.75 tsp fine sea salt
• ▢ 1.25 cup buttermilk room temperature
• ▢ 0.75 cup hot brewed coffee freshly brewed
• ▢ 0.5 cup vegetable oil
• ▢ 2 tsp vanilla extract
• ▢ 2 cup pitted sweet cherries, chopped well-drained if using canned or thawed
• ▢ 0.75 cup semisweet chocolate chips
• ▢ 0.5 cup cherry jam or preserves
• ▢ 0.75 cup heavy cream for ganache
• ▢ 6 oz semisweet chocolate, finely chopped for ganache

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9-inch round pan with butter and dust with cocoa. Line the bottom with parchment.
• Whisk flour, sugar, cocoa powder for batter, baking powder, baking soda, and salt in a large bowl.
• Combine buttermilk, oil, vanilla, and hot coffee in a pitcher or medium bowl.
• Pour wet mixture into dry ingredients. Whisk just until smooth and no dry streaks remain.
• Fold in chopped cherries and chocolate chips. Scrape batter into the prepared pan.
• Bake 33–38 minutes, until a toothpick comes out with a few moist crumbs.
• Cool in the pan 15 minutes. Turn out onto a rack, remove parchment, and cool completely.
• Warm cream in a small saucepan until steaming. Pour over chopped chocolate and let stand 3 minutes.
• Whisk ganache until glossy and smooth. Let thicken slightly to a pourable consistency.
• Spread cherry jam over the cooled cake top in a thin, even layer.
• Pour ganache over the jam-covered cake, letting it drip down the sides. Set 20–30 minutes before slicing.

Notes

Variation: Stir 1/2 tsp almond extract into the batter for a cherry-almond twist. Swap hot water for coffee if you prefer a milder chocolate flavor. Storage: Keep covered at room temperature up to 2 days or refrigerate up to 5 days; bring to room temp before serving.

This recipe is an original creation inspired by classic Cherry Chocolate Cake Bliss flavors. All ingredient ratios and instructions are independently developed.