Description
A decadent chocolate cake layered with a vibrant cherry-strawberry filling and topped with a silky dark chocolate ganache. This recipe highlights the harmonious flavor combination of cocoa, cherries, and strawberries, enhanced by blooming the cocoa powder with hot water for a deeper chocolate taste.
Ingredients
- For the Chocolate Cake: 2 1/2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 cups buttermilk, 1/2 cup vegetable oil, 2 large eggs, 2 tsp vanilla extract, 1 cup hot water
- For the Cherry-Strawberry Filling: 2 cups fresh strawberries diced, 1 cup fresh cherries pitted and chopped, 1/4 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp fresh lemon juice
- For the Chocolate Ganache: 8 oz dark chocolate chopped, 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Gradually add hot water while mixing until smooth. The batter will be thin.
- Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Combine strawberries, cherries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens (about 5-7 minutes). Let cool completely.
- Heat cream in a small saucepan until just simmering. Pour hot cream over chopped chocolate in a heatproof bowl. Let stand for 5 minutes, then stir gently until smooth and glossy. Let cool slightly.
- Place one cake layer on a serving plate. Spread cooled cherry-strawberry filling evenly over the first layer.
- Top with the second cake layer. Pour ganache over the top, allowing it to drizzle down the sides.
- Refrigerate for at least 30 minutes before serving to allow the filling to set.
Notes
- Use room temperature eggs and buttermilk for best results.
- The hot water blooms the cocoa powder for a richer chocolate flavor.
- Cake layers can be baked a day ahead and frozen.
- The berry filling can be made up to two days in advance and refrigerated.
- Store the assembled cake covered in the refrigerator for up to 3 days.
- Let the cake sit at room temperature for 15 minutes before slicing for easier cutting.
- Frozen berries can be used if fresh are unavailable; thaw and drain excess liquid first.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 485
- Sugar: 42g
- Sodium: 385mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 65mg