Divine 12-serving Chocolate, Cherry & Cognac Cake

If you’re like me, sometimes you just need a dessert that makes a statement—something deeply rich and absolutely unforgettable. Forget your simple weeknight treats; this one is for birthdays, anniversaries, or anytime I need to truly impress someone special.

The moment you combine that intensely dark chocolate with the bright burst of cherries, all warmed up by a slow, subtle hit of cognac, you know you’ve made something magical. I’ve been making this Chocolate, Cherry & Cognac Cake for years now, and every time I pull those moist layers out of the oven, I remember why it’s my go-to showstopper.

This isn’t just a cake; it’s an experience! The balance of sweet, bitter, and boozy makes it incredibly sophisticated, and honestly, it comes together faster than you’d think!

Why This Chocolate, Cherry & Cognac Cake Recipe Works (E-E-A-T)

You might be looking at the ingredient list and thinking, “Wow, that’s a lot of liquid for a cake!” That’s exactly the secret to this beauty. We are going for supreme moisture here, and the combination of buttermilk and hot coffee is non-negotiable. The buttermilk keeps the crumb incredibly tender, preventing that dry, sad chocolate cake texture we all hate.

And that coffee? It doesn’t make the cake taste like a latte, trust me. That hot coffee just wakes up the cocoa powder, making the chocolate flavor deeper and almost smoky. It’s the professional baker’s trick for rich chocolate.

The Importance of Soaking Cherries for the Chocolate, Cherry & Cognac Cake

Now, about those cherries—don’t skip the soak time! Letting those dried cherries steep in good cognac is a huge flavor booster. They rehydrate slightly, yes, but more importantly, they absorb all that wonderful warmth and complexity. This infusion means the subtle booze cuts through the richness of the chocolate perfectly. It’s worth the wait!

Gathering Ingredients for Your Chocolate, Cherry & Cognac Cake

Alright, let’s talk pantry! Getting these specialized ingredients ready is half the battle when making a cake this luxurious. We break everything down into two main piles: the stuff for the actual cake layers, and then the magic makings for our filling and that gorgeous, shiny glaze.

Baking, especially with chocolate, demands precision, so grab your measuring cups and try not to eyeball the dry items—the baking soda and powder need to be exact for this structure to work. If you happen to have buttermilk that’s been sitting on the counter to warm up a little, that’s even better for mixing smooth batter!

This recipe shines when you stick to the specific ingredients, especially when it comes to the chocolate. If you’re looking for more tips on layering techniques that really let your cake shine, check out this guide on chocolate drip cakes—similar principles apply!

Ingredients for the Rich Cake Layers

For the two 9-inch layers, you’ll need two cups of flour and two cups of sugar, working alongside three-quarters of a cup of unsweetened cocoa powder. Make sure you have your leaveners ready: two teaspoons of baking soda and one teaspoon of baking powder, plus that teaspoon of salt.

For the wet side, gather one cup of buttermilk, half a cup of vegetable oil, two large eggs, and one teaspoon of vanilla extract. And here’s the kicker: one cup of hot strong coffee. It has to be hot when you stir it in at the end to bloom that cocoa!

Components for the Cherry Filling and Cognac Glaze

This is where the boozy flavor comes in! You need one cup of dried cherries that you’ve already soaked, and a quarter cup of cognac reserved for soaking and the glaze. You’ll also need eight ounces of semi-sweet chocolate, which must be melted before mixing.

Finally, for that smooth top coat, grab one cup of powdered sugar. Remember, the remaining cognac gets mixed right into the glaze base along with the melted chocolate. It’s a powerful combination, so make sure your ingredients are ready to go before you start the final assembly!

Step-by-Step Instructions for the Chocolate, Cherry & Cognac Cake

Now we put it all together! This recipe moves quickly once you get going, so having everything measured and ready is key, just like when I bake my famous banana bread—you don’t want to be searching for the sugar when you need the flour! We’re making two beautiful layers, so get your two 9-inch pans greased and floured before you even think about turning on the oven. Remember, we are aiming for 350 degrees F (175 degrees C).

Preparing the Cake Batter and Baking

First, grab your biggest bowl and whisk together all the dry stuff: the flour, the sugar, the cocoa, baking soda, baking powder, and salt. We want this really well combined before we introduce any liquids.

Once that’s done, you can add the buttermilk, the oil, your two eggs, and the vanilla. Set your electric mixer to medium speed and beat it for exactly two minutes—don’t overdo it, but make sure it’s smooth. Then, the crucial addition: slowly stir in that hot coffee. Be careful, it’s hot! When you mix in the coffee, the batter is going to look super thin, almost watery. Don’t panic! Trust me, this thin batter is what creates the moistest cake possible. If you need help remembering the best ways to mix for moisture, check out my tips on super moist chocolate chip banana bread—the principles are the same for avoiding a dry cake! Pour the batter evenly between your two prepared pans and get them into the oven for about 30 to 35 minutes.

Assembling the Chocolate, Cherry & Cognac Cake Layers

Once a wooden pick comes out clean, pull those cakes out! Let them sit in their pans for about 10 minutes—this lets them firm up just a touch so they don’t break apart when you flip them. After that brief rest, invert them onto a wire rack to cool completely. Patience is huge here; trying to frost warm cake is just asking for trouble!

While they cool down, prepare that glorious filling. Take your cognac-soaked dried cherries and gently mix them with just two tablespoons of the reserved cognac. This extra little splash really boosts the cherry flavor right where we need it!

Creating the Cognac Glaze and Final Assembly

For the glaze, you’ll want a clean bowl. Combine your 8 ounces of melted semi-sweet chocolate, the cup of powdered sugar, and whatever cognac you have left over from the soaking process. Mix it until it’s glossy and smooth. If you want the glaze to drip perfectly down the sides, you might need a tiny splash of milk or water, but start with just the alcohol.

Time to build! Take your first cooled cake layer, spread that amazing cherry mixture right over the top evenly, and gently place the second cake layer on top. Then, pour that gorgeous chocolate cognac glaze right over the center and let gravity do the heavy lifting, watching it drip down the sides. Let it sit and set up before you even think about slicing into this masterpiece!

Tips for Perfect Chocolate, Cherry & Cognac Cake Results

When you’re dealing with a cake this complex, small details really make the difference between good and absolutely incredible. My biggest piece of advice for preventing a dry cake across the board is respecting that hot coffee addition—never skip it, and make sure it’s hot when you add it!

For the richest color and flavor, splurge a little on high-quality, unsweetened cocoa powder. Cheaper cocoa can give you a duller finish, and we want deep, dark chocolate here. If you want to learn about building flavor in chocolate just by adjusting the butter, take a peek at my notes on brown butter cookies; it’s the same flavor-deepening concept!

Finally, for the glaze setting up just right, don’t refrigerate it right away. Let that beautiful cognac glaze set at cool room temperature for at least an hour. If you chill it too fast, the chocolate can seize up and look dull instead of glossy.

Making Variations of the Chocolate, Cherry & Cognac Cake

This recipe is magnificent as written, but I never stop tweaking things, because that’s what good home cooks do! Once you master the core recipe for this Chocolate, Cherry & Cognac Cake, you can start playing around with extracts and spices to change the whole vibe.

My favorite place to experiment is in the soaking liquid for the cherries, or by adding a little extra warmth to the dry mix. If you’re feeling adventurous, I highly recommend trying these quick switches. I promise, they still yield a rich, deeply flavorful cake, just with a slightly different personality!

For more ideas on mixing up your favorite chocolate base, you might find this article on getting gooey two-chip chocolate cookies helpful—it covers how different chocolates interact!

Switching Up the Spirit

If you don’t have cognac, or if you simply want a different flavor profile, the substitution game is strong here! You can easily swap the cognac for dark rum. Rum brings a slight molasses note that pairs unbelievably well with the cocoa and cherries. It’s a bit bolder, which I love for a winter bake.

Alternatively, if you want to keep the fruit flavor front and center, use a good quality cherry liqueur instead of the cognac. This doubles down on the cherry notes, making the filling pop even more. Just be sure to use a brand you’d actually want to sip!

Adding Warm Spices to the Batter

Sometimes, I like my chocolate cake to feel just a little cozier, especially around the holidays. To achieve this, just before you add your wet ingredients to the dry mixture, stir in about half a teaspoon of cinnamon and maybe a quarter teaspoon of ground nutmeg into your flour mixture.

These warming spices blend right into the chocolate base without overpowering the cognac entirely. It gives the final cake this comforting, almost earthy smell while it bakes. It’s never been a featured variation in my family, but I whip it out when the weather gets chilly!

Storing Your Chocolate, Cherry & Cognac Cake

This cake is so rich that it actually tastes better the next day, but you need to store it right. If you plan on eating it within a day, covering it loosely at cool room temperature works fine. The glaze will stay nice and set that way.

But for longer storage, you absolutely need refrigeration because of the cherry filling. Don’t worry, it won’t dry out too fast, but refrigeration always firms up the cake a little bit. Wrap it well first! When you pull it out, let it sit on the counter for at least 30 minutes before slicing so the cake can soften up again.

Frequently Asked Questions About This Rich Cake

I always get so many questions when I post pictures of this cake! It’s a showstopper, so it’s natural people want to make sure they get it just right. Here are the things I hear most often from other bakers tackling this rich dessert.

Can I make the Chocolate, Cherry & Cognac Cake ahead of time?

Yes, and I often do! Baking layers ahead of time is my secret weapon, especially when I’m busy. You can bake the layers up to two days in advance. Once completely cool, wrap each layer tightly in plastic wrap and keep them on the counter. The key is assembly.

I always assemble and glaze the day I plan to serve it. Why? Even rich cakes can start to absorb moisture from the filling if they sit too long, and you want that cognac glaze to look its absolute best right before serving. If you need to refrigerate the finished cake, let it sit on the counter for at least an hour before slicing, or it will be too firm!

What can I use instead of Cognac in this cake?

That’s a great question for those avoiding alcohol or just when you’ve run out of your favorite bottle! You have a couple of fantastic options that keep the flavor profile balanced. For a non-alcoholic choice, use strong cherry juice or even some good quality cherry extract mixed with water to mimic the flavor.

If you want to stick with alcohol but don’t have cognac, dark, aged rum is my number one substitute. It brings a deep, slightly sweet background note that works perfectly with the chocolate. Alternatively, a high-quality brandy works in a pinch, or switch to a dark cherry liqueur for an even fruitier punch! You can find some great ideas for quick fixes when you’re short on time here!

What is the best type of chocolate to use for the glaze?

For the glaze, you absolutely want semi-sweet chocolate—that’s what the recipe calls for, and it balances beautifully with the sugar. But here is a trick: if you use a high-quality semi-sweet baking bar, it will melt smoother than chocolate chips.

Chocolate chips have stabilizers to help them hold their shape while baking, but we want the opposite here—we want smooth, glossy melt! If you must use chips, try chopping them up a little first so they melt down evenly with the powdered sugar and cognac. I always prefer a good baking bar, though. It makes for a stunning finish!

Estimated Nutritional Snapshot for Chocolate, Cherry & Cognac Cake

Okay, let’s talk numbers, because while we bake with love, we also need to know generally what we’re dealing with! Because this cake is rich—we’re talking chocolate, sugar, and a little bit of that lovely cognac—the macros reflect that delicious decadence.

This information is based on making the full recipe and dividing it into 12 generous servings, just as intended. Keep in mind these are guidelines, not gospel! If you use more butter in the pans or grab a slightly bigger slice, things can shift a bit.

This is how the numbers shake out based on the recipe details:

• Calories: 450
• Carbohydrates: 65g
• Protein: 6g
• Fat: 18g (This includes 9g saturated fat)
• Sugar: 45g
• Cholesterol: 55mg
• Sodium: 300mg

I always tell people with these rich desserts, enjoy them! You want to save room to savor every bite of that chocolate and cherry combo. We certainly use quality ingredients, but it definitely lands in the ‘special occasion’ category nutritionally speaking.

For all you macro counters, the iron content is pretty decent too, coming in at 2mg per slice!

Share Your Baking Experience

Whew! We made it through a truly decadent bake together. This Chocolate, Cherry & Cognac Cake really is one of those recipes where the effort pays off tenfold the second you take that first bite. I hope the kitchen smelled amazing while yours was baking!

Now, I absolutely live for seeing your gorgeous results! When you make this showstopper, please come back here and tell me how it went. Did the cognac really come through? How did your glaze look? Drop a comment below and let me know how many stars you’re handing out. I promise I read every single one of them!

And if you took a picture of your finished masterpiece—especially if you paired it with coffee or a small nightcap—please tag me on social media! I love seeing how you present these special family recipes. If you’re looking for another classic you can share with friends and family, you might adore these soft chewy double chocolate chip cookies too. Happy baking, everyone!