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Cherry Chocolate Cake Bliss

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
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 12

Ingredients
 

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.