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A decadent slice of Chocolate, Cherry & Cognac Cake, topped with fresh cherries and chocolate ganache.

Chocolate Cherry and Cognac Cake

This recipe makes a rich chocolate cake flavored with cherries and cognac.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 3/4 cup Unsweetened cocoa powder
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1 cup Buttermilk
  • 1/2 cup Vegetable oil
  • 2 large Eggs
  • 1 tsp Vanilla extract
  • 1 cup Hot strong coffee
For the Filling and Glaze
  • 1 cup Dried cherries Soaked in cognac
  • 1/4 cup Cognac For soaking cherries and glaze
  • 8 oz Semi-sweet chocolate Melted
  • 1 cup Powdered sugar For glaze

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, prepare the filling. Mix the soaked dried cherries with 2 tablespoons of the cognac. Set aside.
  9. To make the glaze, combine the melted chocolate, powdered sugar, and the remaining cognac in a bowl. Mix until smooth.
  10. Once the cakes are cool, place one layer on a serving plate. Spread the cherry mixture over the first layer. Top with the second cake layer.
  11. Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set before slicing and serving.

Notes

Soak the dried cherries in cognac for at least 4 hours, or overnight, for the best flavor transfer.