This Decadent Chocolate Cherry Layer Cake is a Black Forest-inspired treat that combines rich, moist chocolate cake with layers of sweet cherry filling and fluffy whipped cream frosting. Drizzled with chocolate syrup and topped with cherries, this cake delivers an irresistible combination of flavors and textures. Whether you’re celebrating a special occasion or just craving something indulgent, this layered dessert is sure to impress and satisfy!
What You’ll Need
Ingredients
- For the cake:
- 3/4 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 eggs
- 1 cup milk
- 1/2 cup butter
- 2 tsp vanilla
- 1 cup boiling water
- For the Frosting:
- 2 cup heavy whipping cream
- ¼ cup icing sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- For the filling:
- 1 can cherry filling pie
- 6 tbsp chocolate syrup, divided
Equipment I Used
- Stand Mixer
- Round Cake Pans
- Measuring Glass Cup
- Measuring Cups & Spoons
- Mesh Strainer
- Piping Bag
- Cooling Rack
How to Make It
For the Cake
Prep the Cake Pans
Preheat the oven to 350°F. Grease two 8-inch round cake pans with butter or nonstick spray. Line the bottoms with parchment paper to ensure easy removal later.
Prepare the Dry Ingredients
In a large mixing bowl, whisk together the sugar, flour, cocoa powder (sift the cocoa powder through a mesh strainer to remove any lumps), baking powder, and baking soda. Set aside.
Combine Wet Ingredients
In a separate bowl, beat the eggs, milk, melted butter, and vanilla extract until well combined. Gradually add the wet mixture into the dry ingredients, mixing until the batter is smooth and fully incorporated.
Add Boiling Water
Slowly stir in the boiling water, mixing until the batter becomes thin. This step helps to keep the cake moist and light.
Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. To speed up the process, you can place the cakes in the freezer for at least 15 minutes or wrap them in plastic wrap and refrigerate them overnight.
For the Whipped Cream Frosting
Mix Dry Ingredients
In a small bowl, mix together the icing sugar and cornstarch. This will help to stabilize the whipped cream.
Whip the Cream
Pour the cold heavy whipping cream into a large bowl. Using an electric mixer on low speed, start whipping the cream. Gradually increase to medium-high speed as it thickens.
Once soft peaks form, slowly add the sugar-cornstarch mixture while continuing to whip the cream. Add the vanilla extract and continue whipping until stiff peaks form and the cream holds its shape. Be careful not to overwhip.
Assembling the Cake
Slice the Cake Layers
Carefully slice each cake round horizontally, creating four even layers. Place the first layer on a serving plate or cake stand.
Add Chocolate Syrup and Cherry Filling
Drizzle about 3 tablespoons of chocolate syrup over the first cake layer, spreading it evenly with the back of a spoon. Top with the other half of the cake round. Pipe a ring of whipped cream around the edge of the cake layer to create a barrier, then spread a generous amount of cherry pie filling inside the ring. Reserve 8 cherries for the decoration of the cake.
Layer the Cake
Add the third cake layer on top of the cherry filling, drizzle with the remaining 3 tablespoons of chocolate syrup, and spread it evenly. Top with the final cake layer.
Decorate
Frost the entire cake with the whipped cream, covering the top and sides. Decorate the top with a few piped rosettes and place a reserved cherry on top of each.
This Decadent Chocolate Cherry Layer Cake is the perfect combination of rich chocolate, sweet cherries, and smooth whipped cream. Whether you’re celebrating a special occasion or simply indulging in a delicious dessert, this cake is sure to impress. With layers of flavor and an elegant finish, it’s a delightful treat that everyone will love. If you give this recipe a try, I’d love to hear your thoughts—feel free to share your experience in the comments below!
Decadent Chocolate Cherry Layer Cake
Ingredients
For the cake:
- 3/4 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 eggs
- 1 cup milk
- 1/2 cup butter
- 2 tsp vanilla
- 1 cup boiling water
For the Frosting:
- 2 cup heavy whipping cream
- ¼ cup icing sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
For the filling:
- 1 can cherry filling pie
- 6 tbsp chocolate syrup, divided
Directions
For the cake:
- Preheat the oven to 350°F. Coat two 8-inch cake pans with butter or nonstick spray. Line the bottoms of the pans with parchment paper.
- In a large bowl, combine the sugar, flour, cocoa, baking powder, and baking soda, set aside.
- In a separate bowl, add the eggs, milk, butter, and vanilla, and mix well. Then add the wet ingredients to the fry ingredients and mix until everything is thoroughly incorporated. Stir in the boiling water; the batter will be very thin.
- Divide the batter evenly among the prepared cake pans. Bake for 30 or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely. Once on the cooling rack you can place in the freezer for at least 15 minutes to cool the cake faster. Alternatively, you can wrap the layers in plastic wrap and leave them in the fridge overnight.
For the frosting:
- Mix icing sugar and cornstarch in a small bowl.
- Pour cold whipping cream into a bowl. Whip on low speed, gradually increasing to medium-high as it thickens.
- Once soft peaks form, gradually add the sugar and cornstarch mixture, continuing to whip.
- Add vanilla essence and whip until the cream holds stiff peaks.
Assembling the cake:
- Slice both 8-inch cake rounds in half horizontally (this leaves you with four 8-inch cake rounds).
- Place one round onto a cake plate then drizzle the top of the cake with 3 tablespoons of chocolate syrup and spread using the back of a spoon. Top with the other half of the cake round.
- Pipe a ring of whipped cream around the edge of the cake layer to create a barrier, then spread a generous amount of cherry pie filling inside the ring. Reserve 8 cherries for the decoration of the cake.
- Place another layer of cake on top of cherry filling. Drizzle with the remaining 3 tablespoons of chocolate syrup and spread. Top with the remaining cake layer.
- Spread whipped cream over the entire cake. Decorate top with a few piped rosettes and add a cherry on top of each.
LITTLE MESSY KITCHEN 
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