Introduction

This Chocolate Cherry Cake is a luscious combination of rich chocolate and vibrant cherry flavors. Featuring a moist cocoa cake, a silky cherry mousse, and a smooth chocolate ganache, it’s a delightful dessert perfect for special occasions or any time you crave an elegant treat.

A slice of chocolate and cherry cake is placed on a white plate with a ridged pattern. The cake has two main layers: the top layer is dark brown, moist chocolate cake, and the middle layer is thick, bright pink cherry cream with visible whole cherries inside. The bottom and sides of the slice are coated with smooth, dark chocolate frosting. A few whole cherries with red skin and green stems rest next to the slice on the plate. The background shows more cherries and a white bowl filled with cherries, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 teaspoons powdered unflavored gelatin (see notes for sheet gelatin)
1 tablespoon water
3 cups pitted sweet red cherries
2 tablespoons granulated sugar
2 teaspoons fresh lemon juice
2/3 cups cake flour (see notes for measuring)
3/4 cups granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup hot coffee (or hot water as substitute)
1/3 cup unsweetened dark cocoa powder
1/3 cup sour cream (room temperature)
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 large egg (room temperature)
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
Cherry puree (from cherry filling recipe above)
1/4 cup fresh sliced cherries (optional)
1 1/4 tablespoons water
2 teaspoons powdered unflavored gelatin
1/2 cup unsweetened cocoa powder
1/3 cup water
1/3 cup heavy whipping cream
1/2 cup granulated sugar

Instructions

Make the Cherry Filling: Combine gelatin and 1 tablespoon water; set aside to bloom. In a pot, combine cherries, 2 tablespoons sugar, and lemon juice. Cook over medium heat until cherries soften and release juices. Blend until smooth, return to pot, stir in gelatin, and cook over low heat 2–3 minutes until dissolved. Set aside to cool to room temperature (you should have 2 cups of cherry puree).
Prepare the Cake Batter: Preheat oven to 350°F (180°C). Grease a 9″ springform pan. Remove the ring, line the bottom with parchment paper, then replace the ring.
Mix Dry Ingredients: In a stand mixer bowl, whisk cake flour, 3/4 cup sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a bowl, whisk hot coffee and cocoa powder. Add sour cream and vanilla, whisk until smooth.
Combine Batter: Add 1/2 cup of coffee-cocoa mixture and oil to dry ingredients; beat on low for 2 minutes. Whisk egg into remaining coffee-cocoa mixture. Pour half into batter, mix low until combined; scrape bowl. Add remaining mixture, mix until combined.
Bake the Cake: Pour batter into prepared pan. Bake 20–25 minutes. Cool on wire rack. Remove ring, level the cake’s top, replace ring, and line sides with acetate sheet or plastic wrap (see notes).
Make Cherry Mousse: Whip heavy cream and powdered sugar to soft peaks. Gently fold in room-temperature cherry puree.
Assemble Mousse Layer: Pour half of mousse over cooled cake, smooth the top. Press sliced cherries into mousse if using. Spread remaining mousse on top. Chill in fridge while making ganache.
Prepare Chocolate Ganache: Bloom 2 teaspoons gelatin in 1 1/4 tablespoons water. In a pot, whisk cocoa, 1/3 cup water, and 1/3 cup heavy cream to a paste. Add sugar, heat gently, stirring carefully until it boils. Remove from heat, stir in gelatin to dissolve.
Finish Ganache: Strain ganache into a bowl, cover with cling wrap pressed onto surface to prevent skin. Cool at room temperature 2 hours until reaching about 86°F (30°C).
Top Cake: Pour ganache over mousse. Return cake to fridge; chill minimum 6–8 hours until mousse is fully set.
Serve: Remove ring and acetate. Slice with a sharp knife and enjoy.

Tips & Variations

To substitute sheet gelatin, use about 3 sheets and bloom according to package instructions.
If you don’t have acetate sheets, use plastic wrap carefully placed between the cake and pan sides to form a collar.
Room temperature ingredients help the mousse and cake come together smoothly.
For an intensified cherry flavor, use fresh or frozen cherries for the filling, avoiding those with added syrups.

Storage

Store the cake covered in the refrigerator for up to 4 days to maintain freshness. Because of the gelatin-based mousse, freezing is not recommended as it may alter the texture. When ready to serve, let the cake sit at room temperature for 10-15 minutes to soften slightly for best flavor and texture.

How to Serve

A slice of cake with three clear layers sits on a round wooden board over a white marbled surface; the bottom layer is dark brown and looks dense and moist, the middle layer is thick and pink with some visible pieces of cherry inside, and the top layer is a smooth, glossy dark chocolate glaze. The cake is decorated with whole cherries with stems on top, clustered close together, and one cherry is placed in front of the cake slice on the board. The background is a dark, textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of pitted sweet red cherries?

Yes, fresh cherries work well and provide excellent flavor. Just be sure to pit them before cooking and adjust sugar to taste based on cherry sweetness.

What is the purpose of the acetate sheet or plastic wrap collar?

The collar helps the mousse set with smooth, clean edges and prevents it from sticking to the pan sides, making it easier to remove the cake without damage.