Slice Of Chocolate Cake With Cherry Filling

Let’s be real—sometimes you just need chocolate cake in your life. Not just any chocolate cake, but the kind that makes you close your eyes and do that little happy food dance. You know the one. This slice of chocolate heaven with a cherry surprise is basically therapy in dessert form, minus the hourly rate. So grab your apron (or don’t, live dangerously) and let’s make something that’ll have your taste buds throwing a party.

Why This Recipe is Awesome

First off, this isn’t just chocolate cake—it’s chocolate cake with a secret cherry filling that’ll make your guests think you’ve suddenly become a pastry wizard. The contrast between rich chocolate and slightly tart cherries is basically what dessert dreams are made of. Plus, it looks fancy enough to post on Instagram but is actually way easier to make than your friends will ever know. Our little secret, okay?

And let’s not forget—chocolate contains theobromine, which literally translates to “food of the gods.” So technically, you’re eating divine food. You’re welcome for the justification.

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 1¾ cups granulated sugar (sweet, sweet happiness)
• ¾ cup unsweetened cocoa powder (the darker, the better)
• 1½ teaspoons baking powder (the magic rising dust)
• 1½ teaspoons baking soda (powder’s cooler cousin)
• 1 teaspoon salt (trust me on this one)
• 2 large eggs (from happy chickens if possible)
• 1 cup milk (cow, almond, oat—you do you)
• ½ cup vegetable oil (keeps everything moist—sorry if you hate that word)
• 2 teaspoons vanilla extract (the real stuff, not that fake nonsense)
• 1 cup hot coffee (or hot water if you’re caffeine-sensitive)

For the cherry filling:

• 2 cups fresh or frozen cherries, pitted and halved (the star of our show)
• ½ cup sugar (more sweetness—we’re not holding back)
• 2 tablespoons cornstarch (the magical thickener)
• 2 tablespoons lemon juice (for that zing factor)
• ¼ teaspoon almond extract (optional but game-changing)

For the frosting:

• 1 cup unsalted butter, softened (patience is key here)
• 3½ cups powdered sugar (yes, that much)
• ½ cup cocoa powder (more chocolate because…why not?)
• ¼ teaspoon salt (balances sweetness like a boss)
• 2 teaspoons vanilla extract (again, the real stuff)
• ¼ cup heavy cream (don’t even think about substituting this)

Step-by-Step Instructions

Make the Cherry Filling First (because it needs to cool)

1. Throw your cherries, sugar, cornstarch, and lemon juice into a saucepan. Stir it around like you’re mixing a potion.
2. Cook over medium heat until it starts to bubble and thicken—about 5-7 minutes. Keep stirring occasionally so you don’t end up with cherry concrete.
3. Once it’s thick enough to coat the back of a spoon, remove from heat and add the almond extract if using. Let this cool completely—seriously, don’t rush this step unless you want a cake disaster.

Now for the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans. If you forget this step, you’ll be serving cake crumbles instead of slices.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. No need for sifting—we’re not that fancy here.
3. Add eggs, milk, oil, and vanilla. Mix until just combined—don’t go all hulk-smash on the batter.
4. Pour in the hot coffee/water and mix until smooth. The batter will be thin—this is normal, not a mistake!
5. Divide the batter evenly between your pans and bake for 30-35 minutes, or until a toothpick comes out with just a few crumbs.
6. Let the cakes cool in the pans for 10 minutes, then flip them onto a wire rack to cool completely. Patience, grasshopper.

For the Frosting:

1. Beat the butter until it’s fluffy and questioning its life choices (about 2-3 minutes).
2. Gradually add powdered sugar, cocoa powder, and salt. Your mixer might protest—ignore it and carry on.
3. Pour in vanilla and heavy cream, then beat on high for 2 minutes until it’s fluffy enough to make clouds jealous.

Assembly Time:

1. Place one cake layer on your serving plate. Create a small “dam” of frosting around the edge to prevent cherry filling jailbreaks.
2. Spoon that gorgeous cherry filling into the center, spreading it evenly but keeping it inside your frosting dam.
3. Gently place the second cake layer on top. Try not to smash it—we’re going for “elegant” here, not “I dropped this on the way to the table.”
4. Frost the top and sides of the cake. Get creative or keep it rustic—either way, it’ll taste amazing.
5. Garnish with fresh cherries or chocolate shavings if you’re feeling extra (and who isn’t?).

Common Mistakes to Avoid

Using warm cherry filling — Unless you want your frosting to melt and slide off like it’s trying to escape, make sure that filling is completely cool. I learned this the hard way so you don’t have to.

Overmixing the cake batter — This isn’t a workout session. Mix just until everything is combined, then step away from the bowl. Overmixing = tough cake = sad dessert eaters.

Skipping the frosting dam — Without this crucial barrier, your cherry filling will make a break for it and create a red mess down the sides of your cake. Not cute, unless you’re going for a murder mystery theme.

Opening the oven door too early — I know you’re excited, but opening the oven before the cake has set is basically inviting your cake to collapse. It’s like poking a sleeping bear—just don’t.

Alternatives & Substitutions

Not a cherry fan? First, who are you? Second, no worries—try raspberry, strawberry, or even blackberry filling instead. The process is exactly the same, just swap the fruit.

If you’re looking to make this a bit healthier (though why?), you can replace the vegetable oil with applesauce. The texture will be slightly different, but hey, at least you can feel virtuous while eating cake.

No coffee in the house? Hot water works fine, but you’ll miss that depth of flavor that coffee adds. FYI, the cake doesn’t taste like coffee—it just enhances the chocolate. Magic, right?

For a gluten-free version, swap in your favorite cup-for-cup gluten-free flour blend. Just make sure it contains xanthan gum, or add ¼ teaspoon per cup of flour if it doesn’t.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! The cake layers can be baked up to 2 days in advance—just wrap them well and keep at room temp. The cherry filling can hang out in the fridge for up to 5 days. Assemble the day you plan to serve for maximum freshness and minimum soggy-bottom syndrome.

Why add coffee to chocolate cake?
Coffee magically intensifies chocolate flavor without making the cake taste like your morning brew. It’s like chocolate’s hype man, making it taste even more chocolatey. If you skip it, your cake will still be good, just not “make your eyes roll back in your head” good.

Can I use canned cherry pie filling instead?
I mean, you’re an adult who makes their own decisions, but between us? Homemade filling tastes about 1000% better. If you must use canned, look for one with the least amount of weird ingredients you can’t pronounce.

How do I store leftover cake?
Leftover cake? What’s that? But if by some miracle you have some, cover it and refrigerate for up to 5 days. Let it come to room temperature before eating, though—cold cake is sad cake.

Can I freeze this masterpiece?
You bet! Freeze individual slices on a tray until solid, then wrap in plastic and foil. They’ll keep for up to 3 months. Defrost in the fridge overnight, then bring to room temp before devouring.

Final Thoughts

This chocolate cherry cake isn’t just dessert—it’s a mood-lifting, conversation-stopping, compliment-generating machine. Don’t be surprised if people start inviting themselves over more often once word gets out about your baking skills.

Remember, the beauty of this recipe is in its forgiving nature. Cake layer a bit lopsided? Cover it with more frosting. Cherry filling escaped? Call it “rustic.” The cake police aren’t coming to arrest you, I promise.

Now go forth and create this chocolatey, cherry-filled masterpiece. You deserve it after reading this whole recipe, and your taste buds will thank you. Besides, chocolate has antioxidants, cherries are fruit—this is basically health food if you squint hard enough.