Chocolate Covered Cherry Cake



  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder (I used Hershey’s)
  • 2 teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup milk
  • 1 cup hot water
  • 1 tablespoon Maraschino cherry juice
  • 1 teaspoon pure vanilla extract


  • 1 1/2 cups salted butter (3 sticks) (at room temperature)
  • 5 cups powdered sugar (sifted)
  • 2-3 tablespoons heavy whipping cream
  • 3 tablespoons maraschino cherry juice (you can add more or less to taste)


  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream



  • Preheat your oven to 350 degrees Fahrenheit and grease three 6” cake pans with shortening, then dust the pans with flour.
  • Start your cake batter by combining all dry ingredients into a large bowl. Whisk to break up any lumps.
  • In the bowl of a stand mixer, beat together the eggs, milk, oil, cherry juice, and vanilla extract. Mix until combined. 
  • Add in the dry ingredients and mix just until combined.
  • Add one cup of water into a microwave safe bowl and microwave for about 1 minute. Slowly drizzle the water into the stand mixer while whisking on a low speed.
  • Gradually increase speed until you are at the highest speed and whisk for 1-2 minutes until the mixture is light and airy.
  • Divide the batter equally between the three pans (filling them about halfway full) and bake for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • After the cakes are baked all the way through, remove from oven and allow to cool on a wire rack for about 10 minutes and then release from the pan.
  • When the cakes are completely cool, start making your frosting.


  • Place your room temperature butter into the bowl of a stand mixer and cream together with a paddle attachment. This will take about 2-3 minutes until the butter is light and fluffy.
  • Add in your sifted powdered sugar one cup at a time. Making sure each cup is incorporated before adding the next.
  • After all of the powdered sugar is combined, add in your heavy whipping cream and cherry juice. Whip on high speed for about 5 minutes. This will give you a “whipped” texture to your frosting. If you prefer a firm frosting, you will only need to mix 2-3 minutes.
  • Frost your cake with a generous layer of the cherry buttercream and decorate as you wish.


  • Make the ganache by combining the chocolate and cream into a microwave safe bowl.
  • Microwave for 30 second intervals until the chocolate is mostly melted. 
  • Stir the chocolate between each interval until all is melted. 
  • Allow the ganache to sit until it thickens slightly. For best results, make sure the cake cooled. Refrigerate for an hour or so. 
  • Pour the cooled ganache onto the chilled cake and push to the edges to allow the ganache to drip over. **If the ganache is too hot it will melt the buttercream. Chilling the cake and allowing the ganache to cool a bit will help this.**
  • After the cake is cut, keep in an airtight container, stored in the refrigerator for 3-4 days.
  • Enjoy

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