Description
This show-stopping Decadent Chocolate Cake with Cherry-Strawberry Filling is the ultimate celebration dessert! Rich, moist chocolate cake layers are filled with a vibrant homemade berry compote and topped with silky dark chocolate ganache. The secret to the incredibly moist texture is adding hot water to ‘bloom’ the cocoa powder, creating deeper chocolate flavor. Perfect for birthdays, anniversaries, or any time you want to impress with a bakery-quality dessert.
Ingredients
- For the Chocolate Cake:
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 1½ cups buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water
- For the Cherry-Strawberry Filling:
- 2 cups fresh strawberries, diced
- 1 cup fresh cherries, pitted and chopped
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
- For the Chocolate Ganache:
- 8 oz dark chocolate, finely chopped
- 1 cup heavy cream
Instructions
- Prepare for Baking: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined and smooth.
- Add Hot Water: Gradually add hot water while mixing until smooth. The batter will be thin – this is normal and creates the moist texture.
- Bake the Cakes: Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
- Cool Completely: Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Filling: Combine strawberries, cherries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens (about 5-7 minutes). Let cool completely to room temperature.
- Prepare the Ganache: Heat cream in a small saucepan until just simmering (do not boil). Pour hot cream over chopped chocolate in a heatproof bowl. Let stand for 5 minutes, then stir gently until smooth and glossy. Let cool slightly.
- Assemble the Cake: Place one cake layer on serving plate. Spread cooled cherry-strawberry filling evenly over first layer. Top with second cake layer.
- Finish and Chill: Pour ganache over the top, allowing it to drizzle down the sides. Refrigerate for at least 30 minutes before serving to allow filling to set.
Notes
Pro Tips: For best results, use room temperature eggs and buttermilk – this ensures even mixing and optimal texture. The hot water helps ‘bloom’ the cocoa powder for deeper, richer chocolate flavor. Make-Ahead: Cake layers can be baked 1 day ahead and wrapped tightly. The berry filling can be made up to 2 days in advance and refrigerated. Storage: Assembled cake keeps covered in refrigerator for up to 3 days. Serving: Let cake sit at room temperature for 15 minutes before slicing for easiest cutting. Substitutions: Frozen berries can be used if fresh aren’t available – just thaw and drain excess liquid first.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 485
- Sugar: 42g
- Sodium: 385mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 65mg
Keywords: chocolate cake, berry filling, ganache, layer cake, celebration cake, chocolate ganache cake