Chocolate Cherry Recipe

Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisk together until thoroughly mixed.

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat with an electric mixer on medium speed for about 2 minutes until smooth.

Incorporate Boiling Water

Slowly stir in the boiling water until the batter is well combined. The batter will be thin.

Bake the Cake

Pour the batter into a greased and floured 9x13 inch baking pan. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cook Cherry Filling

In a medium saucepan, combine the pitted cherries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently until the mixture is bubbly and thickened, about 5-7 minutes.

Cool the Filling

Remove from heat and let the cherry filling cool completely before using.

Heat Cream

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Melt Chocolate

Remove from heat and add the semi-sweet chocolate chips to the hot cream. Let sit for 5 minutes, then stir until smooth and fully combined.

Layer the Cake

Once the cake has cooled, cut it in half horizontally. Place the bottom layer on a serving plate and spread the cherry filling evenly over the top.

Add Top Layer

Place the second layer of the cake on top of the cherry filling.

Pour Ganache

Pour the chocolate ganache over the top layer of the cake, allowing it to drip down the sides.

Chill and Serve

Refrigerate the cake for at least 30 minutes to set the ganache. Slice and serve chilled.