Three layers of deep, fudgy chocolate cake with a fresh cherry filling, finished with a glossy ganache drip and a crown of whole cherries. It looks like a special-occasion bake, but most of the work is simple knife work and a little patience while things chill.
Our YARI SERIES 6-inch chef's knife, forged from our proprietary X-7 Damascus steel, handles the cherries and the chocolate prep from start to finish.
- Prep: 45 minutes
- Bake: 35 minutes
- Chill: 1 hour
- Serves: 12
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp fine salt
- 2 large eggs, room temperature
- 1 cup buttermilk
- ½ cup neutral oil
- 1 cup hot strong coffee
- 2 tsp vanilla extract
For the Cherry Filling
- 1 lb fresh cherries, halved and pitted
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
For the Ganache and Finish
- 8 oz dark chocolate, chopped
- 1 cup heavy cream
- 1 cup chocolate buttercream, for piping
- 12 to 15 whole cherries, stems on
Method
Prep the cherries. Rinse the cherries and pat them dry. Set aside the prettiest dozen or so, stems attached, for the top of the cake. Halve and pit the rest with the tip of your chef's knife: cut around the pit in one clean pass, then twist the halves apart. The short, agile blade of the YARI 6-inch makes quick work of small fruit like this.
Cook the filling. Combine the halved cherries, sugar, and lemon juice in a saucepan over medium heat. Once the cherries release their juices, stir the cornstarch into a tablespoon of cold water, add it to the pan, and simmer until thick and glossy, about 5 minutes. Let it cool completely.
Bake the layers. Heat the oven to 350°F and line three 8-inch cake pans. Whisk together the flour, sugar, cocoa, baking soda, and salt. Add the eggs, buttermilk, oil, and vanilla and mix until smooth, then stream in the hot coffee. The batter will be thin, which is what keeps the crumb moist. Divide it among the pans and bake for 30 to 35 minutes, until a tester comes out clean. Cool completely on a rack.
Make the ganache. Chop the dark chocolate finely so it melts evenly. Heat the cream until it just begins to steam, pour it over the chocolate, and wait one minute. Stir from the center out until silky, then let it sit at room temperature until it thickens to a pourable, honey-like consistency.
Stack and fill. Level the cake layers if needed. Place the first layer on a board or cake stand, pipe a buttercream dam around the edge, and fill the center with half the cherry filling. Repeat with the second layer, then top with the third. Spread a thin crumb coat of buttercream over the cake and chill for 30 minutes.
Drip and decorate. Pour the ganache over the chilled cake, easing it toward the edges so it drips down the sides in slow streams. Pipe swirls of chocolate buttercream around the top edge, set a stemmed cherry on each swirl, and chill for another 30 minutes before slicing. For clean slices, dip your knife in hot water and wipe it dry between cuts.
A Note from the Kitchen
If cherries are out of season, frozen dark sweet cherries work beautifully in the filling. Thaw and drain them first, and save fresh cherries for the top, where they make the biggest impression.
The Knife Behind the Recipe
The YARI SERIES 6-inch chef's knife is forged from our proprietary X-7 Damascus steel and sized for precise work. Pitting cherries, chopping chocolate, and slicing a finished layer cake all come down to control, and this blade delivers it. Shop the YARI SERIES.
