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Side view of a chocolate cake slice with thick cherry pie filling sandwiched between two dark chocolate layers. (Chocolate Cake with Cherry Pie Filling)

Chocolate Cake with Cherry Pie Filling: The Ultimate Decadent Layer Cake

A moist, dark cocoa layer cake featuring a thick, glossy cherry pie filling and a smooth matte chocolate ganache. Perfect for bakers seeking a professional-grade, visually stunning dessert with whole cooked cherries.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cakes, Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups All-purpose flour 250g
  • 2 cups Granulated sugar 400g
  • 3/4 cup Dutch-processed cocoa powder 75g
  • 1.5 tsp Baking powder 6g
  • 1.5 tsp Baking soda 6g
  • 1 cup Buttermilk 240ml
  • 1/2 cup Vegetable oil 120ml
  • 2 large Eggs
  • 1 cup Boiling water 240ml
Filling
  • 21 oz Cherry pie filling 595g, containing whole cherries
Frosting
  • 1 cup Dark chocolate chips 175g
  • 1/2 cup Heavy cream 120ml

Equipment

  • 2 Two 8-inch Round Cake Pans Greased and lined with parchment.
  • 1 Off-set Spatula For smoothing ganache.

Method
 

Prepare the Cake Layers
  1. Whisk flour, sugar, cocoa, baking powder, and baking soda in a large bowl until uniform and dark.
  2. Beat in eggs, buttermilk, and oil for 2 minutes on medium speed.
  3. Stir in the boiling water by hand. The batter will be thin.
  4. Pour into pans and bake at 350°F (175°C) for 30-35 minutes until a toothpick comes out clean.
Assembly
  1. Place one cooled layer down. Spread cherry pie filling on top, leaving a small border.
  2. Place the second layer on top. Press gently to secure.
  3. Pour warm ganache over the top, letting it drip down the sides. Serve with extra cherry filling.

Notes

Use Dutch-processed cocoa for the darkest color.
Dip your knife in hot water to get a clean slice through the cherry filling.