Chocolate Covered Cherry Cake

Okay, friend, gather ’round! You know those days when you’re craving something super fancy, ridiculously delicious, but also, like, can’t be bothered with anything too complicated? Yeah, me too. And let me tell you, this Chocolate Covered Cherry Cake recipe is our new bestie. It’s got all the decadent vibes of those little chocolate-covered cherry treats, but in a cake. No individual cherry dipping required, thank goodness!

Why This Recipe is Awesome

Because it’s basically a hug in cake form. Seriously. Imagine moist, rich chocolate cake studded with juicy cherries, all crowned with a luscious chocolate ganache. It’s the kind of cake that makes people say “ooh” and “ahh,” and then immediately ask for the recipe. The best part? It looks impressive but is actually pretty straightforward. **It’s practically idiot-proof**, even I didn’t mess it up, and that’s saying something! Plus, you get to eat chocolate. And cherries. Need I say more?

Ingredients You’ll Need

Get ready to raid your pantry (or make a quick dash to the store, I won’t judge). Here’s your shopping list for pure bliss:

• **For the Cake:**
• 1 ½ cups all-purpose flour (the basic good stuff)
• 1 ½ cups granulated sugar (sweet, sweet joy)
• ¾ cup unsweetened cocoa powder (the dark, decadent kind, not the watery stuff)
• 1 ½ teaspoons baking soda (for lift, nobody wants a flat cake)
• 1 teaspoon baking powder (extra lift, because we’re ambitious)
• 1 teaspoon salt (just a pinch, don’t get crazy)
• 2 large eggs (room temperature, please! It makes a difference)
• ¾ cup milk (whole milk for richness, or whatever you have on hand, I won’t judge… much)
• ½ cup vegetable oil (or canola, something neutral)
• 1 ½ teaspoons vanilla extract (the MVP of flavor)
• ¾ cup hot water or hot coffee (coffee is the **secret weapon** for super moist chocolate cake!)
• 1 (15-ounce) can dark sweet cherries, drained and roughly chopped (no maraschinos unless you want a neon cake, bless your heart)
• **For the Ganache Glaze:**
• ½ cup heavy cream (because luxury)
• 1 cup semi-sweet chocolate chips (or dark, whatever tickles your fancy)
• 1 tablespoon unsalted butter (just a touch, for shine and smoothness)
• **Optional Garnish:** Fresh cherries, chocolate shavings, or a dusting of cocoa powder.

Step-by-Step Instructions

Alright, apron on, let’s make some magic happen!

1. **Preheat & Prep:** Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Or line it with parchment paper for easy lift-out. You know the drill.
2. **Whisk the Dries:** In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumpy bits.
3. **Mix the Wets:** In a separate medium bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until well combined.
4. **Combine Forces:** Pour the wet ingredients into the dry ingredients. Mix on low speed (or by hand with a whisk) until just combined. **Don’t overmix!** Nobody likes a tough cake.
5. **The Hot Stuff:** Carefully pour in the hot water (or coffee). Mix until the batter is smooth. It will be thin, and that’s perfectly normal, **FYI**.
6. **Cherry Bomb:** Gently fold in your drained and chopped dark sweet cherries.
7. **Bake It Up:** Pour the batter evenly into your prepared pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. **Cool Down:** Let the cake cool completely in the pan on a wire rack. Patience, grasshopper. This is crucial for glazing!
9. **Ganache Time!** While the cake cools, make the ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t boil!). Remove from heat.
10. **Chocolate Meltdown:** Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then stir gently until smooth and glossy. Stir in the butter until melted and fully incorporated.
11. **Glaze It Good:** Once the cake is completely cool, pour the ganache evenly over the top, letting it drip sexily down the sides.
12. **Garnish & Devour:** If you’re feeling extra, adorn with fresh cherries or chocolate shavings. Then, slice and serve your masterpiece!

Common Mistakes to Avoid

We all make mistakes, but let’s try to avoid these rookie errors, shall we?

• **Not Preheating the Oven:** Thinking you can just shove it in there. Nope. **Preheat that oven like it owes you money.** It ensures even baking.
• **Overmixing the Batter:** This is the quickest way to dry, tough cake. Mix until just combined, then stop. Walk away from the mixer.
• **Using Cold Ingredients:** Eggs and milk at room temperature blend better and create a smoother, more even batter. Science!
• **Not Draining Cherries Thoroughly:** Soggy cake bottom? No thanks. Squeeze out that excess liquid!
• **Glazing a Warm Cake:** The ganache will just melt and slide off, making a sticky mess. Wait until your cake is completely, utterly, undeniably cool.

Alternatives & Substitutions

Life’s about options, right? Here are a few ways to tweak this recipe to your heart’s content:

• **Cherries:** No canned cherries? You can use **frozen dark sweet cherries (thawed and well-drained)**. If using sour cherries, you might want to increase the sugar by a couple of tablespoons to balance the tartness.
• **Milk:** Buttermilk makes for an even more tender crumb and adds a lovely tang. Or use your favorite non-dairy milk (almond, oat) for a dairy-free option.
• **Chocolate Type:** For the ganache, feel free to use milk chocolate for a sweeter glaze, or even darker chocolate for a more intense bitter contrast.
• **No Coffee? No Problem (but almost):** If you absolutely loathe coffee, use hot water. But seriously, **coffee truly deepens the chocolate flavor** without making the cake taste like coffee. It’s magical.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (and a little sass).

• **Can I use fresh cherries instead of canned?** Absolutely! Just make sure to pit them and roughly chop them. You’ll need about 1.5-2 cups.
• **My ganache is too thick/thin! Help!** If it’s too thick, gently warm it over a double boiler or in the microwave for a few seconds and stir in another tablespoon of cream. Too thin? Stir in a few more chocolate chips and let it sit for a few minutes to melt, then stir until smooth.
• **Can I make this dairy-free?** Yep! Use a non-dairy milk (like almond or soy), use oil as specified, and ensure your chocolate chips are dairy-free.
• **How long does this cake last?** Covered tightly at room temperature, it’s good for 2-3 days. In the fridge, it can last up to a week, but honestly, it probably won’t last that long!
• **Can I freeze this cake?** You can freeze the baked and cooled cake (without the ganache) for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw in the fridge before glazing.
• **Do I *really* need hot water/coffee?** Yes, yes, a thousand times yes! It helps to bloom the cocoa powder, enhancing the chocolate flavor, and keeps the cake incredibly moist. Don’t skip this, **IMO**.
• **What if I don’t have a stand mixer?** No worries! A hand mixer works perfectly, or good old-fashioned whisking with some elbow grease will do the trick too.

Final Thoughts

See? You just whipped up a show-stopping cake, and barely broke a sweat! Now go impress someone—or yourself—with your new culinary skills. This Chocolate Covered Cherry Cake isn’t just a dessert; it’s a statement. You’ve earned every single delicious bite. Enjoy, you magnificent baker, you!