Ingredients
Scale
Chocolate Cake
- 1¾ cups (219 g) all-purpose flour
- 1¾ cups (350 g) granulated sugar
- ¾ cup (64 g) unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon fine salt
- 2 large eggs, room temperature
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot brewed coffee or hot water
Cherry Filling
- 3 cups (about 450 g) pitted fresh or frozen dark sweet cherries
- ½ cup (100 g) granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons (30 ml) cold water
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon vanilla extract
Vanilla Cream Filling
- 8 oz (226 g) full-fat block cream cheese, softened
- ¾ cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups (360 ml) cold heavy whipping cream
Chocolate Ganache
- 8 oz (226 g) semi-sweet chocolate, finely chopped
- ¾ cup (180 ml) heavy cream
Vanilla Frosting
- 1 cup (226 g) unsalted butter, softened
- 3½ cups (420 g) powdered sugar
- 2 teaspoons vanilla extract
- 3–4 tablespoons (45–60 ml) heavy cream
- Pinch of fine salt
Decoration
- 12–16 fresh dark cherries with stems
- 2 oz (57 g) semi-sweet or dark chocolate, finely shaved
Instructions
- Prepare the pans. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans. Line their bottoms with parchment paper and lightly grease the parchment.
- Mix the dry ingredients. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Break up any visible cocoa lumps.
- Finish the batter. Add the eggs, whole milk, vegetable oil, and vanilla. Mix on low speed until combined. Slowly pour in the hot coffee while mixing. The finished batter will be relatively thin; this is normal.
- Bake. Divide the batter evenly between the pans. Bake for approximately 28–32 minutes. Begin checking at 28 minutes. A toothpick inserted near the center should come out with a few moist crumbs but no wet batter.
- Cool completely. Let the cakes rest in their pans for about 10 minutes. Turn them onto wire racks, remove the parchment, and allow them to cool completely before assembly.
- Cook the cherries. Add the cherries, ½ cup sugar, and lemon juice to a saucepan. Cook over medium heat until the cherries release their juices.
- Thicken the filling. Mix the cornstarch with 2 tablespoons of cold water until smooth. Stir it into the simmering cherries. Cook for another 2–3 minutes, stirring gently, until the liquid becomes thick and glossy. Remove from the heat and stir in the vanilla.
- Chill the cherry filling. Transfer the filling to a shallow container. Cool, then refrigerate until completely cold. Never place warm cherry filling over the vanilla cream.
- Prepare the vanilla cream. Beat the softened cream cheese with powdered sugar and vanilla until smooth. In a separate chilled bowl, whip 1½ cups cold heavy cream to stiff peaks. Fold about one-third into the cream cheese mixture, then gently fold in the remainder. Refrigerate until needed.
- Make the ganache. Put the finely chopped chocolate into a heatproof bowl. Heat ¾ cup heavy cream until steaming but not vigorously boiling. Pour it over the chocolate. Wait 2 minutes, then stir slowly from the center until smooth and glossy. Cool until spreadable.
- Prepare the frosting. Beat the softened butter until creamy. Gradually beat in the powdered sugar, vanilla, salt, and 3 tablespoons of heavy cream. Add the remaining cream gradually if needed.
- Level the cakes if necessary. If either cake has a pronounced dome, carefully level it with a serrated knife. Flat layers reduce the chance of the finished cake sliding.
- Start assembly. Place the first chocolate layer on a cake board or serving plate. Spread a thin layer of cooled ganache over it.
- Add the cream. Spread a generous layer of vanilla cream over the ganache. Keep a slightly raised border of cream around the perimeter to help contain the cherries.
- Add the cherries. Spoon the completely cold, thick cherry filling into the center. Keep it approximately ½ inch from the outside edge. Avoid adding excess loose cherry liquid.
- Stack. Carefully position the second chocolate layer on top. Press down only very gently. If the cake feels unstable, refrigerate it for 20–30 minutes before continuing.
- Frost and decorate. Cover the sides with vanilla frosting. Press shaved chocolate around the lower half. Spread cooled ganache over the top.
- Add fresh cherries. Arrange 12–16 fresh dark cherries across the ganache, leaving their stems attached for the characteristic finish.
- Chill. Refrigerate the completed cake for at least 2 hours before cutting. This firms the cream, cherry filling, ganache, and frosting.
- Slice cleanly. Dip a sharp knife in hot water and wipe it completely dry. Cut through the cake from top to bottom. Clean, warm, and dry the blade again between slices.
Notes
- All cake layers must be completely cool before assembly.
- The cooked cherry filling must also be completely cold.
- Use cold heavy whipping cream for the vanilla cream.
- Full-fat block cream cheese is preferable to spreadable cream cheese because it creates a firmer filling.
- Frozen cherries can be used without thawing, but they may need slightly longer cooking.
- Do not add extra flour because the chocolate batter looks thin.
- Hot coffee strengthens the chocolate flavor. Hot water can replace it.
- If the cherry filling still looks watery, cook it slightly longer before cooling.
- The ganache must be cool enough that it will not soften the cream or buttercream.
- Refrigerating the assembled cake for at least 2 hours is important for a clean cross-section.
- Keep leftovers refrigerated because the cake contains whipped cream, cream cheese, and fresh fruit.
- Prep Time: 1 hour
- Additional/Chilling Time: 2 hours
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-Inspired / Black Forest-Inspired