This moist chocolate cherry cake is a delightful combination of rich cocoa flavor and tart cherries, topped with a luscious chocolate sauce. The cake is soft and fluffy, perfectly soaking up the chocolate sauce for an irresistibly moist texture. Each bite is bursting with the sweetness of cherries and the deep richness of chocolate. It’s an indulgent dessert that gets even better after resting overnight, making it the perfect treat for special occasions or when you want to wow your guests with a stunning dessert.
Why You’ll Love This Recipe
This recipe combines the tartness of cherries with the deep, rich flavor of chocolate, creating a well-balanced dessert that’s both refreshing and indulgent. The use of fresh cherries adds a burst of juicy flavor that complements the moist chocolate cake perfectly. The chocolate sauce, made with cocoa, milk, and melted dark chocolate, soaks into the cake to give it an extra fudgy texture. Best of all, this cake is simple to prepare, yet looks and tastes like it took hours of effort. The longer it sits, the better it gets, making it an ideal make-ahead dessert.
Perfect Occasion
This moist cherry chocolate cake is perfect for any gathering where you want to impress with minimal effort. It’s great for birthdays, holiday parties, or family dinners. The combination of cherries and chocolate makes it versatile enough for both summer and winter celebrations. Serve it at your next event with a scoop of ice cream or whipped cream on the side to elevate it even further. Since it needs to rest overnight, it’s an excellent choice for those who like to prepare desserts ahead of time.
Decoration Tips
For a beautiful presentation, top the cake with fresh cherries or a dusting of powdered sugar. You can also drizzle additional melted chocolate on top for an extra indulgent finish. If you want to add some crunch, sprinkle chopped nuts like pistachios or almonds over the cake. For a festive touch, serve the cake with whipped cream or a scoop of vanilla ice cream. The contrast between the warm, rich cake and the cold, creamy topping will create a perfect dessert experience.
Ingredients for the Cake:
- 4 medium eggs (room temperature)
- 270g granulated sugar (1½ cups)
- 200ml milk (1 cup)
- 180ml vegetable oil (1 cup)
- 360g flour (3 cups, leveled)
- 1 packet baking powder (about 1 teaspoon)
- 1 packet vanilla powder (about 5g)
- 1 cup pitted cherries
- 30g cocoa powder (2 heaping tablespoons)
Ingredients for the Sauce:
- 3 heaping tablespoons cocoa powder
- 3½ cups milk
- ½ cup granulated sugar
- ½ cup vegetable oil
- Juice from the cherries (squeeze out any remaining liquid from the pitted cherries)
- 120g dark chocolate
Instructions:
- Prepare the Cake Batter:
Preheat your oven to 160°C (320°F), fan setting. Start by whisking the room temperature eggs and sugar until the mixture becomes light and fluffy. The more you beat the sugar and eggs, the better your cake will rise.
Heat the milk and oil in a small saucepan until warm (not boiling) and set aside. Add this warm mixture into the egg and sugar mixture, stirring until combined.
Sift together the flour, cocoa powder, baking powder, and vanilla. Gradually fold these dry ingredients into the wet mixture, stirring just until combined. Lastly, gently fold in the pitted cherries. - Bake the Cake:
Pour the cake batter into a greased or parchment-lined baking dish (20x20 cm or similar). If you plan to flip the cake, you may want to line the bottom with parchment paper for easier removal. Otherwise, use a fork to poke small holes in the cake after baking to help it absorb the sauce.
Bake the cake on the lowest rack of your preheated oven for 15-20 minutes. Be sure to check with a toothpick to ensure it’s baked through—if the toothpick comes out clean, the cake is done. - Prepare the Chocolate Sauce:
While the cake is baking, prepare the chocolate sauce. In a saucepan, whisk together the cocoa powder, milk, sugar, and vegetable oil. Bring the mixture to a gentle boil, stirring continuously. Once it begins to simmer, remove from heat and add the dark chocolate. Stir until the chocolate is fully melted and the sauce is smooth. Allow the sauce to cool slightly—neither too hot nor too cold, so it’s just right for soaking into the cake. - Combine Cake and Sauce:
Once the cake has cooled slightly but is still warm, pour the prepared sauce over the cake evenly. The cake will absorb the sauce, becoming deliciously moist. For the best result, allow the cake to rest for at least 1 night in the refrigerator before serving. This allows the flavors to fully develop and the cake to become even more tender. - Serve and Enjoy:
After the cake has rested overnight, you can slice and serve. Garnish with additional cherries, melted chocolate, or whipped cream for a beautiful and tasty presentation.
Enjoy!