There are some desserts that aren’t just food; they’re an experience. This Cherry Chocolate Ganache Cake is precisely that—a luxurious, intensely satisfying creation that brings together the deep, rich allure of chocolate with the bright, fruity sweetness of cherries. Layers of moist, dark chocolate cake are generously filled with luscious cherry preserves and then enveloped in a silky, pourable chocolate ganache. It’s a showstopper of a cake that’s surprisingly approachable, perfect for birthdays, holidays, or any occasion that calls for a truly decadent treat.
Why I Love This Recipe
Chocolate and cherry are a match made in culinary heaven, and this cake perfectly captures that harmonious pairing. What I love most about this Cherry Chocolate Ganache Cake is the incredible depth of flavor. The cocoa powder creates a rich, dark chocolate cake that’s incredibly moist, a perfect canvas for the sweet-tart burst of cherry preserves. And that ganache? It’s pure magic—glossy, smooth, and intensely chocolatey, it elevates the entire cake to a new level of sophistication. Despite its elegant appearance, this recipe is straightforward, making it achievable for any home baker looking to impress. It’s a guaranteed crowd-pleaser that always disappears fast!
List of Ingredients
Here’s what you’ll need to create this decadent Cherry Chocolate Ganache Cake:
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water (freshly boiled or very hot tap water)
For the Ganache:
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, chopped
For the Filling:
- 1 cup cherry preserves
For Garnish (Optional):
- Fresh cherries
- Chocolate shavings
Swaps and Notes
- Cocoa Powder: Use good quality unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa powder will give a darker color and mellower chocolate taste.
- Buttermilk: If you don’t have buttermilk, you can make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the rest with regular milk (dairy or non-dairy) until it reaches 1 cup. Let it sit for 5-10 minutes until it slightly curdles.
- Oil: Vegetable oil ensures a very moist cake. You can use canola or another neutral-flavored oil.
- Hot Water: The hot water in the cake batter helps to bloom the cocoa powder, intensifying the chocolate flavor and creating a moist crumb.
- Bittersweet Chocolate: For the ganache, bittersweet chocolate (around 60-70% cocoa solids) is ideal as it provides a deep chocolate flavor without being overly sweet. You can use semi-sweet chocolate if you prefer a sweeter ganache.
- Cherry Preserves: Use your favorite brand of good quality cherry preserves. If you prefer a smoother filling, you can gently warm the preserves and press them through a sieve to remove any large fruit pieces.
- Garnishes: Fresh cherries and chocolate shavings add a beautiful touch, but feel free to get creative with other garnishes like edible flowers or a dusting of cocoa powder.
List of Steps for the Recipe
Follow these steps to create your magnificent Cherry Chocolate Ganache Cake:
- Preheat Oven & Prep Pans: Preheat your oven to 350°F (177°C). Thoroughly grease and flour two 9-inch round baking pans. This ensures the cakes release easily.
- Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Sifting helps prevent lumps and aerates the mixture.
- Add Wet Ingredients: To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Using an electric mixer, beat the mixture on medium speed until it is smooth and well combined, scraping down the sides of the bowl as needed.
- Add Hot Water: Gradually add the hot water to the batter, mixing on low speed until just combined. The batter will be thin, which is normal for this type of cake and contributes to its moistness.
- Bake the Cakes: Divide the batter evenly between the two prepared 9-inch round baking pans. Place the pans in the preheated oven and bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of each cake comes out clean.
- Cool Cakes: Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for 10 minutes. After 10 minutes, carefully invert the cakes onto the wire racks to cool completely. It’s crucial that the cakes are fully cooled before assembling, or the ganache will melt.
- Make the Ganache: While the cakes cool, prepare the ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil rapidly). Remove from heat and immediately pour the hot cream over the chopped bittersweet chocolate in a heatproof bowl. Let it sit undisturbed for 1 minute to allow the chocolate to soften.
- Stir Ganache: After 1 minute, gently stir the chocolate and cream mixture with a whisk or spatula, starting from the center and working your way out, until the ganache is completely smooth, glossy, and uniform. Set aside to cool slightly to a pourable but not too runny consistency.
- Assemble the Cake: Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread the cherry preserves evenly over the top of this layer. Carefully place the second cake layer on top.
- Pour Ganache & Garnish: Pour the prepared chocolate ganache over the top of the cake, allowing it to drizzle down the sides for a beautiful effect. Use an offset spatula to gently spread it if needed.
- Garnish: For garnish, arrange fresh cherries on top and sprinkle with chocolate shavings, if desired.
- Serve: Allow the ganache to set slightly at room temperature or in the refrigerator for about 15-30 minutes, then slice and serve. Enjoy your decadent Cherry Chocolate Ganache Cake!
Tips for Success
- Room Temperature Ingredients (except hot water): Ensure your eggs, buttermilk, and even butter (if using in a different chocolate cake recipe) are at room temperature. This helps them incorporate smoothly into the batter, leading to a more uniform and tender crumb.
- Measure Dry Ingredients Accurately: Sifting and then spooning and leveling your flour and cocoa powder prevents over-measurement, which can result in a dry cake.
- Don’t Overmix: Once the wet and dry ingredients are combined, mix only until just smooth. Overmixing can develop the gluten, leading to a tough cake.
- Cool Cakes Completely: This cannot be stressed enough! If the cakes are even slightly warm, the ganache will melt right off.
- Proper Ganache Consistency: If your ganache is too thick, gently warm it over a double boiler or in short bursts in the microwave (stirring frequently) until it’s pourable. If it’s too thin, let it cool longer, stirring occasionally, until it reaches the desired consistency. You can also pop it in the fridge for 5-10 minute increments, stirring between.
Serving Suggestions and Pairings
This Cherry Chocolate Ganache Cake is rich enough to be the star of any dessert table. Serve it simply as is, or with a light dusting of powdered sugar. A small scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream on the side can provide a lovely contrast to its richness. For beverages, a glass of cold milk, a strong cup of coffee, or even a glass of red wine like a Cabernet Sauvignon or Merlot would complement the chocolate and cherry flavors beautifully.
Storage and Leftover Tips
Store leftover Cherry Chocolate Ganache Cake in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture, especially of the ganache. This cake freezes fairly well: wrap individual slices or the entire cake (without fresh cherry garnish) tightly in plastic wrap and then in foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
More Recipes You Will Love
If you adored the decadent chocolate and delightful sweetness of this cake, you’ll be thrilled to try these other amazing dessert recipes:
- For an intensely rich and satisfying chocolate indulgence, you absolutely have to try These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re a true brownie aficionado, you can’t miss The Best Peanut Butter Brownies I’ve Ever Made And I’ve Made A Lot.
- For a quick and delightful no-bake chocolate fix, my This Brownie Batter Dip Is My Favorite No-Bake Dessert For Instant Chocolate Cravings is pure bliss.
- If you’re looking for perfect little chocolate treats, these These Chocolate Chip Cookie Bites Are My Favorite Little Treat To Bake Anytime are just the thing.
- And for an incredibly simple yet decadent no-bake dessert, don’t miss This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack.
Final Thoughts
This Cherry Chocolate Ganache Cake is a celebration of classic flavors, brought together in a dessert that’s both elegant and utterly delicious. It’s the perfect way to elevate any occasion or simply treat yourself to a truly memorable sweet experience. The combination of moist chocolate, sweet cherries, and a rich ganache is simply divine.
What are your favorite chocolate dessert combinations? I’d love to hear your ideas in the comments below! And don’t forget to follow Chef Maniac for more decadent recipes and baking inspiration.
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