Easy Chocolate Cherry Cake Recipe (One Bowl and Four layer)

So, there I was, standing in my kitchen with a bowl of cherries and a craving for something utterly indulgent. I mean, who doesn’t dream of a rich, chocolatey cake layered with sweet cherries? But honestly, my first attempt at a four-layer chocolate cherry cake was, well, a hot mess. The cakes were uneven, the filling spilling out the sides – a sight for sore eyes. However, I’ve since perfected this recipe, and it’s now my family’s favorite celebration treat. The kids love when I let them place the cherries on top, and my husband? He can’t resist sneaking a slice before it even hits the table.

Trust me, I’ve made this Easy Chocolate Cherry Cake Recipe so many times, I could do it in my sleep! And the best part? It’s all made in one bowl, because who needs extra washing up? I promise, this is the kind of cake that’ll make you the star of any potluck or party, and I’m here to walk you through every single step.

Ingredients

Now, about those ingredients… I actually learned the hard way that quality matters, especially with chocolate. Here’s what you’ll need:

• 2 cups all-purpose flour
• 1 and 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder (a good brand makes all the difference)
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk (trust me on this)
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 jar (16 oz) cherry preserves
• 1 cup heavy cream
• 2 cups semisweet chocolate chips
• Fresh cherries for garnish

Instructions

Alright, let’s dive in! And remember – this is supposed to be fun, not stressful.

1. Preheat your oven to 350°F (180°C) and grease two 9-inch cake pans. I like to line the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Create a well in the center.
3. Add eggs, milk, oil, and vanilla extract to the well. Mix until smooth – the batter will be thin, but that’s okay!
4. Carefully stir in the boiling water last. The batter will become very runny, but that’s the secret to a moist cake.
5. Divide the batter evenly between the prepared pans. Tap them on the counter to remove any air bubbles (learned that one from my mom).
6. Bake for 30-35 minutes, until a toothpick comes out clean. Don’t overbake, or you’ll end up with a dry cake. Been there, done that!
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. This is crucial for a sturdy layering later.
8. While the cakes cool, heat the cherry preserves in a small saucepan over medium heat until they’re just simmering. Then, set aside to cool.
9. For the ganache, heat the heavy cream until it’s hot but not boiling. Pour over the chocolate chips and let sit for 5 minutes. Then, whisk until it’s smooth and glossy.
10. Once everything is cool, slice each cake in half horizontally to create four layers. A serrated knife works wonders here (game changer!).
11. Place one layer of cake on your serving dish, spread on a third of the cherry preserves, then drizzle with some ganache. Repeat with the remaining layers.
12. Spread the remaining ganache over the top and sides of the cake. It might get messy, but that’s part of the charm!
13. Garnish with fresh cherries, and you’ve got a masterpiece!

Tips & Tricks

Now, for some pearls of wisdom I’ve gathered along the way:

• If you’re not a fan of cherry preserves, feel free to swap them out for raspberry or even strawberry. It’s all about what you love!
• Want to reduce the calories? Use half the amount of ganache and serve the cake “naked” with just the cherry layers peeking through (still delicious).
• For storage, keep the cake refrigerated. It’ll stay fresh for up to 5 days, but let’s be real – it won’t last that long.

FAQ

Got questions? I’ve got answers (and I’ve probably asked them myself at some point).

Q: Can I make this cake ahead of time?
A: Absolutely! Bake the cakes the day before, wrap them up, and assemble the day you’re serving.

Q: What if I don’t have cherry preserves?
A: No problem. You can use thawed frozen cherries blended with a bit of sugar – just cook them down a little on the stove.

Q: I only have two cake pans. What do I do?
A: Bake the cakes in batches, my friend. It’s better than overfilling and ending up with a cake catastrophe.

Now, here’s a little cultural story for you. I first fell in love with the idea of a chocolate cherry cake during a trip to Germany, where Black Forest cake reigns supreme. I wanted to bring a piece of that experience back home, and let me tell you, this recipe does just that – with a whole lot less fuss.

In conclusion, this Easy Chocolate Cherry Cake Recipe is the perfect blend of rich, chocolatey goodness and sweet cherry delight. It’s a showstopper that’s actually easy to make. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that’ll have everyone begging for the recipe. And hey, if you run into any hiccups along the way, just remember – even the best of us have had to scrape burnt cake off the bottom of the oven (learned that one the hard way). Happy baking!