Chocolate Cherry Cake Recipe
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
This chocolate cherry cake is decadent and so flavorful. The kirsch and cherries amplify the chocolate in an intense and delicious way.
For the Chocolate Cake Layers:
For the Cherry Syrup:
- 4 cups fresh or frozen cherries pitted and coarsely chopped
- 1/3 cup kirsch a cherry liqueur from the liquor store
- 1 Tbsp granulated sugar
- 1/4 cup water
Preheat Oven to 350˚F. Line bottoms of two 9″ round pans with parchment paper (don’t grease sides). Chop cherries and combine with 1/3 cup kirsch - marinate at room temp while while making the cake.
How to Make Chocolate Cake Layers:
Beat 9 large eggs in the bowl of a stand mixer with whisk attachment for 1 min on high speed. With mixer on, gradually add 1 cup sugar and continue beating on high a full 8 min. It will be thick and fluffy.
Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into egg batter, folding with a spatula between each addition. Fold just until no streaks of flour remain, scraping from the bottom to get any hidden pockets of flour; do not over-mix or you will deflate the batter.
Gently fold in 1/2 tsp vanilla and 4 Tbsp room temp melted butter, folding as you add butter in a slow stream and scraping the bowl to make sure butter isn't pooling at the bottom. Fold just until incorporated - don't overmix! Divide batter equally between two prepared cake pans and bake right away at 350˚F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean.
Let cake cool 10 minutes then run a thin spatula around the edges to loosen, transfer to a wire rack, remove parchment backing and cool to room temperature.
How to Make Chocolate Frosting:
Beat together 3 sticks softened butter and 8 oz softened cream cheese until smooth and fluffy on med/high speed (2 min).
Whisk together 3 cups powdered sugar, 1/2 cup cocoa and 1/2 tsp salt then sift them into your frosting. Beat on medium/low speed until incorporated.
Add 1 1/2 tsp vanilla, increase speed to med/high and beat until fluffy and smooth and sugar is well incorporated (4 min).
How to Assemble the Drunken Cherry Cake:
Drain cherries and keeping both syrup and cherries. Into remaining syrup, add 1 Tbsp sugar and 1/4 cup water, stir until dissolved and set aside.
Slice 1 cake layer in half and set aside.
Into a large mixing bowl, tear the second un-cut cake layer into large crumbs. Add 1/3 of chocolate frosting and drained cherries. Stir just until combined and cherries are evenly distributed.
This is the part where you'll be like, "what in the world?!" Just stay with me, it will be amazing!
Place a sliced cake layer cut-side-up onto a cake platter and brush with 1/3 of your syrup then add a thin layer of chocolate frosting. Top with the crumbled cake mixture and even it out with clean hands into the shape of a cake layer. Brush the top lightly with 1/3 syrup.
Spread a thin layer of frosting on the cut side of your second cake half. Place frosted-side-down onto your cake and brush with remaining syrup. Spread remaining frosting evenly over top and sides.