Chocolate Cherry Layer Cake with Creamy Chocolate Filling

Rich chocolate cake, sweet-tart cherry filling, and a silky chocolate cream come together in this stunning dessert. Perfect for birthdays, holidays, or when you’re craving something decadent and unforgettable.

Ingredients

For the Chocolate Cake:

• 1¾ cups (220g) all-purpose flour

• 1¾ tsp baking powder

• 1½ tsp baking soda

• ¾ cup (65g) unsweetened cocoa powder

• 2 cups (400g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup (240ml) buttermilk

• ½ cup (120ml) vegetable oil

• 1 cup (240ml) boiling water

For the Cherry Filling:

• 2 cups (about 300g) pitted cherries (fresh or frozen)

• ½ cup (100g) granulated sugar

• 1 tbsp cornstarch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

For the Creamy Chocolate Filling:

• 8 oz (225g) cream cheese, softened

• 1 cup (240ml) heavy cream

• ½ cup (60g) powdered sugar

• 1 tsp vanilla extract

• 6 oz (170g) semi-sweet chocolate, melted and slightly cooled

For the Chocolate Ganache Topping:

• ½ cup (120ml) heavy cream

• 1 cup (170g) semi-sweet chocolate chips

To Decorate:

• Fresh cherries, for garnish

‍ Instructions

Prepare the Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. In a large bowl, sift together the flour, baking powder, baking soda, cocoa powder, and sugar.

3. Add the eggs, vanilla extract, buttermilk, and oil. Mix until smooth.

4. Slowly pour in the boiling water, stirring until the batter is fully combined and smooth (the batter will be thin).

5. Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Cherry Filling:

1. In a saucepan, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract.

2. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5–7 minutes.

3. Remove from heat and let the filling cool to room temperature.

Make the Creamy Chocolate Filling:

1. In a bowl, beat the softened cream cheese until smooth and creamy.

2. In a separate bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

3. Gently fold the whipped cream into the cream cheese until smooth.

4. Fold in the melted chocolate until fully incorporated.

Assemble the Cake:

1. Once cakes are completely cooled, carefully slice each one in half horizontally, creating four layers total.

2. Place one layer on a cake stand or plate. Spread a layer of chocolate filling, then top with a layer of cherry filling.

3. Repeat with remaining layers, finishing with the final cake layer on top.

Make the Chocolate Ganache:

1. In a small saucepan, heat heavy cream just until it starts to simmer.

2. Remove from heat, add chocolate chips, and let sit for 1 minute.

3. Stir until smooth and glossy. Pour over the top of the cake, letting it drip down the sides.

Decorate & Chill:

1. Garnish with fresh cherries on top.

2. Refrigerate the cake for at least 1 hour before serving to allow the fillings and ganache to set.

Tips & Storage

• Cherry Substitutes: If cherries are out of season, use frozen or canned cherries (drained).

• Make Ahead: You can prepare the cherry filling and chocolate cream up to 2 days in advance and store them covered in the fridge.

• Storage: Refrigerate leftovers in an airtight container for 3–4 days. The flavor improves on day two as everything melds together.

• Freezer Friendly: You can freeze cake layers (without filling) for up to 2 months.