Ingredients
Chocolate Cake
- 2 cups (250 g) all-purpose flour
- ¾ cup (65 g) unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- ½ tsp fine salt
- 2 cups (400 g) granulated sugar
- 2 large eggs (room temperature)
- 1 cup (240 ml) buttermilk (room temperature)
- ½ cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) hot brewed coffee
Cherry Filling
- 2½ cups fresh sweet cherries, pitted
- ⅓ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Chocolate Buttercream
- 1 cup (226 g) unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup cocoa powder
- 3 tbsp heavy cream
- 1 tsp vanilla extract
Chocolate Ganache
- 8 oz (225 g) dark chocolate (60–70%)
- ½ cup heavy cream
Decoration
- Fresh cherries
- Chocolate curls
- Chocolate shavings
- Ganache drip
- Gold sprinkles (optional)
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C).
Grease three 8-inch cake pans.
Line each with parchment paper.
Lightly grease again.
2. Mix Dry Ingredients
Whisk together
- flour
- cocoa
- baking powder
- baking soda
- salt
- sugar
Sifting the cocoa helps remove lumps.
3. Add Wet Ingredients
Add
- eggs
- buttermilk
- oil
- vanilla
Mix until smooth.
Slowly pour in the hot coffee.
The batter will be thin.
That is completely normal.
4. Bake
Divide evenly between the pans.
Bake for
28–30 minutes
The cakes are ready when a toothpick comes out with a few moist crumbs.
Cool inside the pans for 15 minutes.
Transfer to a cooling rack.
Allow to cool completely.
5. Cherry Filling
Combine
- cherries
- sugar
- cornstarch
- lemon juice
Cook over medium heat for 8–10 minutes.
The filling should become thick like jam.
Cool completely before using.
6. Chocolate Buttercream
Beat butter for 4–5 minutes.
Gradually mix in
- powdered sugar
- cocoa powder
Add cream.
Finish with vanilla.
Beat until fluffy.
7. Assemble
Place one cake layer.
Spread buttercream.
Pipe a frosting border.
Fill the center with cherry filling.
Repeat.
Apply a crumb coat.
Refrigerate for 20 minutes.
Finish frosting.
8. Ganache
Heat the cream until steaming.
Pour over chopped chocolate.
Wait 2 minutes.
Stir until smooth.
Cool 10 minutes.
Create ganache drips around the cake.
9. Decorate
Top with
- fresh cherries
- chocolate curls
- chocolate shavings
Serve slightly chilled or at room temperature.
Notes
✔ All refrigerated ingredients should be at room temperature.
✔ Do not skip the coffee. It deepens the chocolate flavor without tasting like coffee.
✔ Use a kitchen scale for evenly sized cake layers.
✔ Chill the cherry filling completely before assembling.
✔ Apply a crumb coat before the final frosting.
✔ The best ganache drip temperature is about 88–92°F (31–33°C).
✔ For clean slices, chill the cake for 30 minutes and wipe the knife between cuts.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian