My Family’s Favorite Chocolate Cherry Fudge Cake (And How to Make It!)

I’ll never forget the first time I made this cake. It was for my dad’s birthday, and I wanted to bake something that felt special but wouldn’t have me stressed out in the kitchen all day. I landed on the classic combination of chocolate and cherry, and after a few tries, this recipe was born. When I brought it to the table, the room went quiet, followed by a chorus of “wows.” That’s the power of this Chocolate Cherry Fudge Cake.

It’s the kind of dessert that looks like it came from a fancy bakery but is secretly straightforward to make at home. We’re talking about a deeply rich chocolate cake, a bright and tangy cherry filling, and a frosting so fudgy it’s practically a dessert on its own. Trust me, once you make this, you’ll be looking for any excuse to bake it again. Let’s get started!

Quick Recipe

• Preparation Time: 1H25M
• Cooking Time: 35M
• Total Time: 2H (Note: This does not include the time required for the cake layers to cool completely, which is approximately 1-2 hours).
• Type of dish: Dessert
• Cuisine: American
• Recipe Yield: One 8-inch layer cake (12-16 servings)
• Calories: 650 kcal per serving (estimated)

Why This Recipe Works

Feature	Benefit
Incredibly Moist Cake	Using coffee (or hot water) “blooms” the cocoa powder, creating a tender, ultra-moist crumb that stays fresh for days.
Perfect Flavor Balance	The deep chocolate, sweet-tart cherries, and rich fudge frosting create a symphony of flavors—not just one-note sweetness.
Simple, Accessible Steps	I’ve broken down every stage, from mixing to assembly, so you’ll feel confident from start to finish.
Showstopper Results	This cake is a stunner! It’s perfect for birthdays, holidays, or any time you need a dessert that impresses.

What Makes This Cake So Special?

For me, a perfect cake is all about balance. This isn’t just a sweet cake; it’s a cake with character. The chocolate layers are dark and intense, thanks to a little trick with hot coffee. The cherry filling cuts through that richness with a lovely tartness. And the frosting? It’s a simple, no-fuss easy fudge frosting that’s smooth, glossy, and deeply chocolatey.

Over the years, this has become my go-to celebration cake. It has all the nostalgic flavors of a Black Forest cake but is a bit simpler to put together, making it a wonderful black forest cake alternative. It’s the recipe friends and family request most, and I’m so excited to share it with you.

Essential Kitchen Tools

You don’t need a lot of fancy equipment for this recipe. Here are the basics you’ll want to have on hand:

• Two 8-inch round cake pans
• Parchment paper
• Large and medium mixing bowls
• Whisk and a rubber spatula
• Small saucepan
• Electric mixer (stand or hand-held) for the frosting
• Offset spatula for frosting (optional, but helpful!)

Gathering Your Ingredients

Great baking starts with good ingredients. While you don’t need top-of-the-line everything, paying attention to a few key items will make a huge difference.

For the Rich Chocolate Cake Layers

• All-Purpose Flour: The backbone of our cake.
• Granulated Sugar: For sweetness and moisture.
• Unsweetened Dutch-Process Cocoa Powder: This is my secret for a dark, less bitter cake. If you only have natural cocoa powder, that’s okay too!
• Baking Soda & Baking Powder: Our leaveners. They work together to give the cake a perfect lift.
• Salt: Just a pinch to balance the sweetness and enhance the chocolate flavor.
• Large Eggs: Make sure they’re at room temperature. This helps them mix into the batter more evenly.
• Buttermilk: The acid in buttermilk creates an incredibly tender crumb. If you don’t have any, you can make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5 minutes.
• Vegetable Oil: Guarantees a moist cake.
• Vanilla Extract: For warmth and depth.
• Hot Brewed Coffee: This is the magic ingredient! It deepens the chocolate flavor and blooms the cocoa powder. Don’t worry, the cake won’t taste like coffee. You can also use hot water.

For the Sweet-Tart Cherry Filling

• Canned Tart Cherries in Water: I prefer tart cherries (like Montmorency) to balance the sweet cake. Be sure to get them packed in water, not heavy syrup.
• Granulated Sugar: To sweeten the filling.
• Cornstarch: This will thicken the cherry juice into a beautiful, glossy sauce.
• Lemon Juice: A squeeze of fresh lemon juice brightens up the flavor.

For the Easy Fudge Frosting

• Semi-Sweet Chocolate Chips: A good quality brand will give you the best flavor and smoothest melt.
• Unsalted Butter: Forms the base of our frosting.
• Powdered Sugar: For sweetness and structure.
• Heavy Cream: To create a silky, spreadable consistency.
• Vanilla Extract & a Pinch of Salt: Flavor enhancers!

Let’s Get Baking: A Step-by-Step Guide

Take a deep breath. We’re going to tackle this one simple step at a time. I’ll be right here with you!

Step 1: Making the Rich Chocolate Cake

1. Prep Your Station: First, preheat your oven to 350∘F (175∘C). Grease your two 8-inch round cake pans with butter or baking spray. Place a round of parchment paper on the bottom of each pan. This double-prep is my foolproof way to ensure the cakes release cleanly every time.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisking does the same job as sifting—it breaks up lumps and aerates the flour.
3. Mix the Wet Ingredients: In a separate medium bowl, whisk the eggs, buttermilk, oil, and vanilla extract until well combined.
4. Combine and Add Coffee: Pour the wet ingredients into the dry ingredients and mix on low speed (or by hand) until just combined. Now, slowly stream in the hot coffee and mix until the batter is smooth. The batter will be very thin! Do not be alarmed. This thin batter is the secret to a super moist rich chocolate cake.
5. Bake the Cakes: Divide the batter evenly between your two prepared pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 15 minutes before turning them out onto a wire rack to cool completely.

Step 2: Creating the Luscious Cherry Filling

While the cakes are cooling, let’s make the filling.

1. Drain the Cherries: Drain the cherries, but be sure to reserve the juice in a measuring cup. You should have about 1 cup of juice. If not, top it off with a little water.
2. Simmer the Sauce: In a small saucepan, combine the reserved cherry juice and sugar. Bring it to a simmer over medium heat.
3. Thicken It Up: In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Slowly pour the slurry into the simmering juice, whisking constantly to prevent lumps. Cook for another minute or two until the sauce has thickened.
4. Finish the Filling: Remove the pan from the heat and stir in the drained cherries and a squeeze of lemon juice. Set it aside to cool completely.

Step 3: Whipping Up the Easy Fudge Frosting

1. Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until smooth. Let it cool for about 10 minutes—you don’t want to melt the sugar!
2. Whip the Frosting: In a large bowl using an electric mixer, beat the melted chocolate mixture with the powdered sugar, heavy cream, vanilla, and salt. Start on low speed (to avoid a sugar cloud!), then increase to medium-high and beat for 2-3 minutes until light, fluffy, and spreadable. If it’s too thick, add a splash more cream. If it’s too thin, add a bit more powdered sugar.

Assembling Your Masterpiece

This is the fun part! Don’t aim for perfection; aim for delicious.

1. First Layer: Place one cooled cake layer on your serving plate or cake stand.
2. Create a Dam: Pipe or spread a thick ring of frosting around the top edge of the cake layer. This “dam” is a pro trick that will keep your beautiful cherry filling from oozing out the sides.
3. Fill it Up: Spoon the cooled cherry filling inside the frosting dam and spread it evenly.
4. Second Layer: Carefully place the second cake layer on top. Gently press down to secure it.
5. The Crumb Coat: Apply a very thin layer of frosting over the entire cake—top and sides. This is called a “crumb coat,” and it traps any loose crumbs. Pop the cake in the refrigerator for 20-30 minutes to set. This step is the key to a beautifully clean final coat of frosting!

[IN-ARTICLE IMAGE PLACEHOLDER: ALT TEXT: “Assembling the Chocolate Cherry Fudge Cake, showing the frosting dam and cherry filling on the bottom layer.”] Description: A close-up, step-by-step shot. The viewer can clearly see the frosting “dam” and the cherry filling being spread. This makes the technique easy to understand.

6. Final Frosting: Once the crumb coat is chilled and firm, cover the entire cake with the remaining fudge frosting. You can make it super smooth with an offset spatula or create pretty swirls with the back of a spoon for a more rustic look.
7. Decorate: Top with fresh cherries and chocolate shavings for that final “wow” factor.

A Cake for Celebrating Everything

This Chocolate Cherry Fudge Cake is more than just a recipe; it’s a celebration on a plate. It’s the perfect way to mark a special occasion or simply to turn an ordinary Tuesday into an extraordinary one. Baking shouldn’t be intimidating, it should be joyful. I hope this recipe brings a little bit of that joy into your kitchen.

Happy Baking!

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