Ultimate Chocolate Cherry Cake

👩‍🍳 Instructions

In a saucepan, combine the cherries, sugar, cornstarch, cherry juice (or water), and lemon juice.
Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy (about 5–7 minutes).
Remove from heat and let it cool slightly—this will thicken more as it cools.

Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth.
Gradually add the wet mixture to the dry ingredients, stirring until fully combined.
Pour in the hot coffee or water and mix until the batter is smooth and thin.
Divide the batter evenly between the prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.

In a small saucepan, heat the heavy cream over medium heat until it starts to steam (do not boil).
Pour the hot cream over the chopped chocolate and let it sit for 1–2 minutes.
Stir until the chocolate is smooth and fully melted. Add butter for extra shine and richness.
Let the ganache cool for 10–15 minutes to thicken slightly before pouring over the cake.

Once the cakes have cooled, slice each cake in half horizontally to create 4 layers.
Spread a generous amount of the cherry filling between each layer of cake.
Stack the layers and cover the entire cake with the remaining cherry filling.

Pour the chocolate ganache over the top of the cake, letting it drip down the sides for a rustic look.
Spread the ganache evenly over the top and sides using a spatula.

Garnish the cake with chocolate chips and fresh cherries on top.
Optional: Dust with cocoa powder for a more elegant finish or add grated chocolate for extra texture.