My Cherry Chocolate Cake is a fresh twist on a classic—perfect for summer. It combines chocolate cake, cherries, and whipped cream in a light but satisfying way.
It’s my take on the classic Black Forest Cake. Through careful refinement, I’ve made it lighter and more manageable for beginner bakers.
Why This is the Best Chocolate Cake Recipe
- Light cake recipe: I’ve turned black forest gateau into a more summery version. It has the same tart and rich cream cheese filling but is less heavy.
- Unique recipe: I use special cocoa powder and a dash of coffee for a real depth of flavor and a nice dark color.
- Simple to Make: This rich and moist chocolate cake sponge recipe uses simple techniques. There’s no need to cream butter and sugar. Plus, you’ll learn about cherry reductions and working with gelatin.
- One-bowl recipe: Simple techniques and an easy-to-follow recipe make this the perfect recipe for beginner bakers. It’s all in one bowl, so there’s no big clean-up afterward.
What You’ll Need to Make Cherry Chocolate Cake
Ingredients
- Dutch-processed cocoa: Use rich cocoa like King Arthur Double Dark Cocoa for deep flavor.
- Brewed coffee: Instant decaf espresso powder adds depth without too much caffeine, like Café Bustelo.
- Buttermilk: Use buttermilk or substitute with Greek yogurt and lemon juice.
- Cherries: Use fresh or frozen. Reserve some whole for decorating the top.
- Gelatin: Powdered, unflavored gelatin works best.
- Cream cheese: Full-fat for a rich, creamy texture.
- Heavy whipping cream: Essential for the whipped cream topping.
- Baking staples: Flour, sugar, eggs, vegetable oil, baking powder, baking soda, vanilla, powdered sugar, lemon juice.
Tools
- Electric mixer with paddle and whisk attachments
- Hand whisk
- Rubber spatula
- Cake leveler or serrated knife
- Two 8-inch round baking pans
- 8-inch round springform pan
- Acetate sheets or parchment paper
How to Make Cherry Chocolate Cake
Here’s the rundown of this simple recipe. The full recipe is at the bottom of the page.
- Make the chocolate sponge: Mix dry ingredients, and add coffee, buttermilk, oil, eggs, and vanilla. Divide batter and bake for 30-35 minutes.
- Make the cherry cream cheese filling: This step requires making a cherry reduction, blooming and dissolving gelatin, and mixing it into the cream cheese filling, then lightening it with whipped cream.
- Assemble and chill the cake: Alternate layers of cake and cherry cream cheese filling inside a springform pan to help it hold its shape. Then, let the entire cake chill until firm and the gelatin filling is set.
Chef’s Tips
Working with gelatin can be tricky. Mainly, you need to ensure the gelatin dissolves correctly and has enough time to set.
- Bloom and dissolve the gelatin:
- ‘Bloom’ the gelatin (cold): Sprinkle it over cold water and let it fully absorb. It should be firm, not runny.
- Dissolve (hot): Stir the gelatin into the hot cherry reduction until all the clumps disappear.
- Chill the cherry reduction: Let the reduction cool completely before mixing with the whipped cream. If it’s warm, the gelatin won’t set.
- Use a form to assemble the cake: I used a springform pan with a strip of parchment or acetate sheet inside. This ensures the cake holds its shape while the gelatin sets.
Dessert Cookbook Recommendation
My Cherry Chocolate Cake recipe came from a combination of places.
I saw a similar recipe in the cookbook Sweet Paris: Seasonal Recipes from and American Baker in France by Frank Adrian Barron.
It reminded me of the classic Black Forest Gateau—a German dessert featuring chocolate cake, cherry filling, and whipped cream.
For my adaptation, I used Barron’s chocolate cake base but simplified the filling by opting for a cream cheese base instead of Italian meringue. I wanted a tart and rich filling, so I lightened it with whipped cream and stabilized it with gelatin.
More Cake Recipes
- Spiced Apple Cheesecake – with my special graham cracker and walnut crust
- Pistachio Apricot Cake – sweet and nutty
- Raspberry Charlotte Cake – very pink, very pretty, and full of summer berries
FAQs
Can I use regular coffee instead of espresso?
Yes, but I recommend using instant decaf espresso powder like Café Bustelo to avoid caffeine keeping you awake at night.
Should I use fresh or frozen cherries?
You can use either fresh or frozen cherries. If fresh, pit them and reserve some intact ones with the stem for decoration. Thaw frozen cherries, pat them dry, and use the prettiest ones for décor.
What type of gelatin is best?
The recipe calls for powdered, unflavored gelatin. You can use any brand or opt for Halal/Kosher gelatin (made from beef or fish).
Don’t substitute gelatin sheets without using a conversion calculator!
Does the cream cheese need to be full-fat?
Yes, use full-fat cream cheese for the best texture and flavor for the filling.
Reduced-fat cream cheese isn’t as rich or creamy, meaning the texture just won’t be the same.
Chocolate Cherry Cake
Moist chocolate cake with a light and fluffy, sweet-tart cherry cream cheese filling that's great for summer celebrations
Equipment
- Electric mixer with paddle and whisk attachments
- 2 8-inch round baking pans
- 1 8 inch round springform pan
- Cake leveler or serrated knife
Ingredients
For the Chocolate Cake
- ½ cup Dutch-process cocoa powder
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- 1 cup strong brewed coffee hot
- 1 cup buttermilk or Greek yogurt with a squeeze of lemon juice
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ tsp vanilla extract
For the Cherry Cream Cheese Filling
- 2 cup cherries, pitted (7 oz)
- ¼ cup granulated sugar
- 1 Tbsp lemon juice
- 1 Tbsp corn starch
- ½ cup heavy whipping cream
- ¼ oz powdered, unflavored gelatin
- 8 oz cream cheese
- 1½ cups powdered sugar
For the Assembly
- 20 whole cherries with stems
- 2 oz dark chocolate bar for shaving
Instructions
Make the Chocolate Cake
- Preheat the oven to 350?. Grease two 8-inch round cake pans and set aside.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a slow stream, pour the hot coffee into the flour mixture while mixing. Add the buttermilk and whisk until incorporated. Whisk in the oil. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Divide the batter in half between the two baking pans. Bake for 30-35 minutes or until a cake tester comes out clean. Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Make the Cherry Cream Cheese Filling
- In a medium saucepan, combine pitted cherries, granulated sugar, and lemon juice. Cook over low heat until simmering. Stir occasionally, until sugar dissolves. Add the corn starch and continue to cook on low for about 5 minutes, stirring until the mixture thickens. Remove ¼ cup of the cherry mixture and set aside. Transfer the remainder to a glass bowl and chill in the refrigerator for at least 30 minutes, or until completely cool.
- Bloom the gelatin by sprinkling the powdered gelatin over ¼ cup of cold water and letting it sit until all the water is absorbed. Do not stir. If the ¼ cup of the cherry mixture is still steaming, pour the bloomed gelatin into it and stir to dissolve. If the cherry mixture is not still hot, heat it in the microwave for about 30 seconds or until steaming. Then dissolve the gelatin into the cherry reduction and set aside.
- Whip the heavy whipping cream into stiff peaks. Add the gelatin-cherry mixture and stir until combined. Chill the cream while completing the next step.
- In a large bowl, use an electric mixer or wooden spoon to beat the cream cheese until smooth. Add the cold cherry reduction and stir until combined. Add the powdered sugar and stir to combine. Fold the cream cheese mixture into the whipped cream and return to the refrigerator to cool. The filling may be thin at this time but will firm up when cool.
Assemble the Cake
- Once both cakes are completely cool, level and torte the cakes with a serrated knife or cake leveler. Trim off any bumps on top, and split each cake in half, creating 4 layers.
- Use an 8-inch springform pan to help the cake keep its form. Line the sides of the springform pan with acetate sheets or parchment paper. Lay one cake layer in the bottom on the pan. Spread ¼ of the cherry cream cheese filling on top, then add a layer of cake on top of that. Repeat until all 4 cake layers are used up. Finally, spread the remainder of the cherry cream cheese filling on the top layer. Decorate with fresh cherries.
- Chill the entire cake in the springform pan for at least an hour, or overnight if possible. To serve, remove the outer ring of the springform pan, lift the cake onto a cake stand, and peel off the parchment paper or acetate sheet. Use a vegetable peeler to shave dark chocolate on top. Enjoy!
Video
Notes
I recommend making this recipe a day ahead of time, as there are many resting and chilling steps.
