Description

This Indulgent Bubbly Bold Cherry Chocolate Cake is a rich and moist dessert perfect for celebrations. Featuring a deep chocolate flavor enhanced with cherry notes from maraschino cherry juice and cola, this cake combines a luscious blend of cocoa, dark chocolate chunks, and a whipped cherry frosting. Topped with maraschino cherries and shaved dark chocolate, it’s a show-stopping treat for chocolate and cherry lovers alike.

Ingredients

Scale

Cake

1 ¾ cups all-purpose flour (can substitute with gluten-free flour blend)
¾ cup Dutch-process cocoa powder (ensure it’s unsweetened)
1 ½ teaspoons baking powder (essential leavening agent)
1 teaspoon baking soda (essential leavening agent)
½ teaspoon salt (enhances flavor balance)
1 ¼ cups granulated sugar (avoid brown sugar)
2 large eggs (for a vegan version, use flax eggs)
1 teaspoon vanilla extract (opt for high-quality)
1 cup buttermilk (substitutes include Greek yogurt or sour milk)
½ cup vegetable oil (melted coconut oil can be used)
¼ cup maraschino cherry juice (use juice from the jar)
1 cup cola (cherry cola enhances cherry notes)
1 cup chopped dark chocolate (semi-sweet or bittersweet recommended)

Frosting and Toppings

1 batch whipped cherry frosting (can swap for vanilla frosting)
Maraschino cherries (for topping, as needed)
Shaved dark chocolate (for topping, as needed)

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Instructions

Preheat the oven and prepare pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal after baking.
Mix dry ingredients. In a large mixing bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and cocoa.
Combine wet ingredients. In a separate bowl, whisk the granulated sugar, eggs, and vanilla extract until the mixture is smooth and slightly pale. Add the buttermilk, vegetable oil, maraschino cherry juice, and cola. Mix well to combine all wet ingredients thoroughly.
Incorporate dry into wet. Gradually add the dry ingredients into the wet ingredients, mixing gently to avoid overmixing which can toughen the cake. Stir just until the batter is homogeneous.
Fold in chopped chocolate. Carefully fold in the chopped dark chocolate pieces, distributing them evenly throughout the batter for bursts of melted chocolate in the cake.
Divide and bake. Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool the cakes. Remove cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
Prepare frosting and assemble. Once the cakes are fully cooled, spread a generous layer of whipped cherry frosting over the top of one cake layer. Place the second cake layer on top, then cover the entire cake with the remaining frosting.
Decorate the cake. Top the frosted cake with maraschino cherries and shaved dark chocolate as desired for a bold, festive presentation.
Serve and enjoy. Slice into 12 generous pieces and serve this indulgent cherry chocolate cake at your celebration for a rich dessert experience.

Notes

For a gluten-free version, substitute the all-purpose flour with an equal amount of gluten-free flour blend.
To make the cake vegan, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based milk and oil.
Using cherry cola enhances the cherry flavor but regular cola can be substituted in a pinch.
Ensure the Dutch-process cocoa powder is unsweetened for balanced flavor.
Room temperature ingredients will help achieve a smoother batter and better texture.
Chilling the frosting slightly before spreading can help achieve a more stable finish.
Store any leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving.