Cherry Chocolate Cake — incredibly delicious and perfect for summer gatherings. This cake is light, moist and refreshing, a true chocolate treat balanced by bright cherries.
Many people assume food bloggers never struggle — that every recipe turns out flawless on the first try. In truth, recipes are often tested multiple times. I baked this cake several times and adjusted the frosting and technique until it was just right. My friends only see the finished result, and their praise is the best reward: “Lidia, you’re a wizard — this tastes amazing!” I just smile and enjoy the moment.
I found inspiration for this cake browsing Natasha’s Kitchen and from friends who kept reminding me it was cherry season. They even brought ripe cherries with the encouragement to bake. I researched ideas on Pinterest, compared recipes, and adapted one I liked with a few of my favorite additions.
Chocolate and rum-soaked cherries make a wonderful pairing. The cake layers are tender and not overly dense, while the cherry filling and light cream frosting keep the overall dessert bright and summery. My daughter helped whip the frosting, and I finished the cake with a glossy chocolate glaze and a cascade of rum cherries for a dramatic finish.
After assembling the cake I photographed it for the blog, then chilled it until my guests arrived. It’s an ideal dessert to prepare ahead of a party: the flavors meld beautifully after resting in the fridge.
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- For the cake:
- 2 eggs
- 2 cups granulated sugar
- 4 tablespoons unsalted butter, softened to room temperature
- 1 ½ cups all-purpose flour
- 1 cup warm milk
- 4 tablespoons unsweetened dark cocoa powder
- Pinch of salt
- 2 teaspoons baking powder
- For the frosting:
- 24 oz cream cheese, softened to room temperature
- 2 cups powdered sugar
- 2 cups heavy whipping cream
- For the filling:
- 3 cups fresh pitted cherries, roughly chopped
- 2 tablespoons rum extract
- 6 tablespoons cold water
- For the garnish:
- 4 oz semi-sweet chocolate, finely chopped
- 4 oz heavy cream
- Fresh cherries
- Chocolate curls
- Preheat the oven to 350°F (175°C). Prepare three 6-inch cake pans by lining the bottoms with parchment circles and greasing the sides.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In a mixer bowl, beat the butter and sugar on medium speed for about 2 minutes until light and fluffy. Add the eggs one at a time, scraping the bowl between additions, then add the warm milk and mix until smooth.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients until just combined.
- Divide the batter evenly among the three pans and bake 10–15 minutes, or until a toothpick inserted into the center comes out clean. Allow layers to cool before assembling.
- Combine the chopped pitted cherries with the rum extract and cold water in a bowl. Let sit at room temperature for 30 minutes, then drain the cherries in a sieve over a bowl, reserving both the cherries and the syrup.
- Whip the heavy cream in a chilled bowl until thick and slightly firm.
- In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
- Fold the whipped cream into the cream cheese mixture until well combined and light.
- Place the first cake layer on a stand, brush generously with the reserved cherry-rum syrup, spread a layer of frosting, and top with some chopped cherries.
- Repeat with the second layer. For the top layer, do not add cherries between the final cake layer and the frosting.
- Chill the unfrosted stacked cake for 10–15 minutes to set slightly, then frost the top and sides evenly.
- To make the ganache, place the chopped chocolate in a small bowl. Heat the cream to a simmer, pour it over the chocolate, and whisk until smooth and glossy.
- Pour the ganache over the top of the chilled cake, letting it drip slightly down the sides. Decorate with fresh cherries and chocolate curls, then refrigerate to set the ganache before serving.
