The Best Chocolate Cherry Cake

Total Time: 1 5

Prep Time: 15

Cook Time: 35

Assemble: 15

Servings:

Rich, dense, and moist double chocolate cake, topped with cherry filling and fudgy chocolate frosting.

Preheat your oven to 325 degrees
In a standing mixer combine all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda and salt
Turn the mixer on low and pour the hot water and vegetable oil in. Turn off the mixer after you have poured both in.
Add the eggs and stir until just combined.
Turn the mixer on low again and pour the buttermilk in. Add the vanilla extract in after.
Continue mixing until the batter is smooth.
Pour the batter evenly into two 9-inch cake pans that have been greased and lined with parchment paper.
Bake for 35 minutes.
Remove the cake and allow to cool in the pan.

Combine with pitted cherries, cornstarch, and sugar in a medium saucepan over medium heat. Stir until all the cherries are coated.
Add the lemon juice and vanilla, stir until combined.
Allow the mixture to reach a boil, stirring occasionally.
Once the mixture has thickened, take it off the heat.

In a microwave safe bowl add the heavy cream and chocolate chips. Heat in the microwave for 30 seconds. Stir thoroughly. Repeat once and then stir until all the chocolate chips are melted and the mixture is smooth.
In a standing mixer add the butter and mix until softened.
Add the powdered sugar and mix until combined, it will be dry and clumpy.
Add the chocolate ganache mixture and stir until combined.
Turn the mixer on high and whip for 2 minute until lighter in color and texture.

Once the cake is out and slightly cooled, poke holes on top of the cake.
Pour the warm cherry mixture on top of the cake. Spread so that the mixture seeps into the holes.
Cover the cherry chocolate cake with freshly whipped frosting. Spread until fully covered.
Slice and serve!