Description

Indulge in the velvety decadence of this Decadent Chocolate Cake with Cherry-Strawberry Filling—an ultimate celebration dessert featuring rich, moist chocolate cake layers filled with a vibrant homemade berry compote and topped with silky dark chocolate ganache. The secret to its moist texture is the hot water that ‘blooms’ the cocoa powder, yielding a deeper chocolate flavor. Perfect for birthdays, anniversaries, or any special occasion.

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

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Instructions

Prepare for Baking: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Add Wet Ingredients: Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry mix. Stir until the batter is smooth and fully incorporated.
Add Hot Water: Gradually pour in the hot water while mixing steadily. The batter will become thin, which is essential for a moist, tender cake.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool Completely: Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool fully before assembling.
Make the Filling: Combine strawberries, cherries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Cool the filling to room temperature.
Prepare the Ganache: Heat the heavy cream in a small saucepan until just simmering, avoiding boiling. Pour hot cream over the chopped dark chocolate in a heatproof bowl. Let stand for 5 minutes, then stir gently until the ganache is smooth and glossy. Let it cool slightly.
Assemble the Cake: Place one cake layer on a serving plate. Spread the cooled cherry-strawberry filling evenly over the layer, then top with the second cake layer.
Finish and Chill: Pour the ganache over the top layer, allowing it to drip down the sides artistically. Refrigerate the assembled cake for at least 30 minutes to let the filling and ganache set before serving.

Notes

Use room temperature eggs and buttermilk for even mixing and optimal texture.
Hot water blooms the cocoa powder, enriching chocolate flavor and moisture.
Make cake layers up to 1 day in advance and store wrapped tightly.
Berry filling can be prepared up to 2 days ahead and refrigerated.
Store assembled cake covered in the refrigerator for up to 3 days.
Let cake sit at room temperature for 15 minutes before slicing for easier cutting.
Frozen berries can substitute fresh if thawed and drained properly.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American