Why You’ll Love This Recipe

Triple Chocolate Cherry Cake is an indulgent dessert featuring rich layers of chocolate cake infused with cherries and topped with luscious chocolate ganache. The combination of dark, milk, and white chocolate adds depth, while the cherries provide a juicy, slightly tart contrast. Perfect for celebrations, holidays, or any time you crave a decadent treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsweetened cocoa powderbaking soda and baking powdersalteggsmilkvegetable oilvanilla extractboiling waterchopped dark chocolatemilk chocolate chipswhite chocolate chipsmaraschino cherries (drained and chopped)cherry juice (reserved from the jar)heavy cream (for ganache)

directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add eggs, milk, oil, vanilla extract, and cherry juice. Mix until smooth.

Slowly add boiling water, stirring until well combined. The batter will be thin.

Fold in chopped dark chocolate, milk chocolate chips, white chocolate chips, and chopped cherries.

Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

To make the ganache, heat heavy cream in a saucepan until just boiling. Pour over chopped chocolate and let sit for a minute, then stir until smooth.

Spread ganache over the top of one cake layer, place the second layer on top, and cover the entire cake with remaining ganache.

Garnish with extra cherries or shaved chocolate if desired.

Servings and timing

This recipe yields approximately 12 slices.
Preparation time: 20 minutes
Baking time: 30–35 minutes
Cooling and decorating time: 1 hour
Total time: 1 hour 50 minutes

Variations

Add a splash of cherry liqueur to the batter for an adult version.
Use only dark chocolate for a more intense cocoa flavor.
Swap maraschino cherries with fresh or frozen cherries when in season.
Add a whipped cream layer between the cakes for added lightness.

storage/reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
For longer storage, wrap slices individually and freeze for up to 2 months.
To reheat, microwave a slice for 15–20 seconds or let it come to room temperature naturally.

FAQs

Can I make this cake in a bundt pan?

Yes, but adjust baking time to 45–55 minutes and grease the pan thoroughly.

Do I have to use all three types of chocolate?

No, but the variety enhances flavor and texture.

Can I make it ahead?

Yes, the cake can be made a day in advance and kept refrigerated.

What can I use instead of maraschino cherries?

Try canned cherries, fresh cherries, or cherry preserves.

Is this cake overly sweet?

It’s rich but balanced by the tartness of the cherries and the bitter notes of dark chocolate.

Can I use almond extract?

Yes, a small amount adds a nice complementary flavor to the cherries.

Can I skip the ganache?

Yes, but it adds richness. You can substitute with a dusting of powdered sugar or cherry glaze.

Can I use a box mix?

You can use a chocolate cake mix as a shortcut and enhance it with cherries and chocolate chips.

Is this recipe gluten-free?

Not as written, but you can use a gluten-free flour blend for substitution.

What’s the best way to slice this cake?

Use a sharp serrated knife and wipe it clean between slices for neat presentation.

Conclusion

Triple Chocolate Cherry Cake is a showstopping dessert that delivers intense chocolate flavor with bursts of cherry in every bite. Whether for a party, family gathering, or just a weekend indulgence, it’s a cake that’s sure to impress and satisfy every chocolate lover.