Cherry Chocolate Chaos Cake is a fun and delicious treat that brings together the rich, deep flavors of chocolate with bright, juicy cherries. The cake layers are moist and chocolatey, and bursting with sweet cherries that add a pop of freshness. It’s a perfect mix of rich and fruity that feels just a little wild—kind of like a cheerful chaos in every bite.
I love making this cake when I want something a little different but still totally comforting. The cherries add a juicy surprise that keeps things interesting, and the chocolate fudge frosting ties everything together beautifully. Sometimes I like to add a few extra cherries on top to make it look extra inviting and colorful.
What’s great about this cake is how it always brings people together. I enjoy serving it with a scoop of vanilla ice cream because the cold creaminess balances the chocolate and cherries perfectly. Whenever I bake Cherry Chocolate Chaos Cake, it quickly disappears, and everyone asks for more—that little bit of chaos in a cake really wins hearts every time!
Key Ingredients & Substitutions
Chocolate: Using good-quality unsweetened cocoa powder and dark chocolate really makes a difference for rich flavor. If you want a sweeter option, try Dutch-processed cocoa, which is milder and darker.
Cherries: Fresh sweet cherries add juiciness and brightness. If you can’t find fresh ones, frozen cherries work well too—just thaw and drain to avoid extra moisture in the cream layer.
Heavy Cream: This is essential for the cherry cream and ganache. For a lighter version, you could try whipping half-and-half, but it won’t hold up as well or be as rich.
Flour: All-purpose flour gives the right structure for the cake. If needed, a gluten-free flour blend can substitute, but the texture might be a bit different.
How Do I Get a Smooth, Shiny Chocolate Ganache That Drips Perfectly?
Making ganache can feel tricky, but here’s how to nail it:
- Heat the cream until it’s just simmering—don’t let it boil or you risk a grainy ganache.
- Pour the hot cream over chopped dark chocolate and let it sit without stirring for 2 minutes. This softens the chocolate evenly.
- Stir gently with a spatula until smooth and glossy.
- If the ganache thickens too much before pouring, warm gently over a double boiler or microwave for short bursts, stirring often.
- Pour over chilled cream layer for perfect drips—it flows better on a cold surface, creating that beautiful ‘chaos’ effect!
Equipment You’ll Need
- 9-inch round cake pan – I like it because it’s the perfect size for layering and easy to handle.
- Mixing bowls – for whipping cream and mixing batter; sizes vary so you can separate tasks easily.
- Electric mixer or whisk – makes whipping the cream quick and fluffy.
- Large saucepan – for heating cream for the ganache; I prefer a wide one to prevent spills.
- Sieve or sifter – to evenly sift dry ingredients for a smooth batter.
- Spatula and spoon – for folding cherries into whipped cream and spreading layers evenly.
- Cooling rack – to let the cake cool completely so it won’t melt the frosting.
Flavor Variations & Add-Ins
- Use dark or milk chocolate instead of bittersweet for different sweetness levels—milk chocolate makes it milder.
- Add a splash of cherry liqueur or Kirsch to the whipped cream for an extra cherry flavor.
- Mix in chopped nuts like almonds or hazelnuts for added crunch and flavor.
- Swap some fresh cherries for dried cherries or cherry preserves for a different texture and sweetness.
Cherry Chocolate Chaos Cake
Ingredients You’ll Need:
For the Chocolate Cake:
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) boiling water
For the Cherry Cream Layer:
- 2 cups (480ml) heavy cream, cold
- 1/2 cup (60g) powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh sweet cherries, pitted and halved (plus extra whole cherries for garnish)
For the Chocolate Ganache:
- 6 oz (170g) dark chocolate, chopped
- 1/2 cup (120ml) heavy cream
For Garnish:
- Fresh whole cherries with stems
- Dark chocolate shards or curls
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 30-35 minutes to bake, and at least 2 hours to chill and set properly. Overall, expect around 3 hours including cooling and chilling time.
Step-by-Step Instructions:
1. Baking the Chocolate Cake:
Start by heating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add in eggs, milk, vegetable oil, and vanilla. Beat on medium speed until smooth. Slowly stir in boiling water; the batter will be thin, but that’s okay! Pour the batter into your pan and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool completely on a wire rack.
2. Making the Cherry Cream Layer:
In a chilled mixing bowl, whip the cold heavy cream along with powdered sugar and vanilla until you get stiff peaks. Gently fold in the halved cherries so they’re evenly mixed without crushing them. Once the cake is fully cooled, slice it horizontally if you want two layers (optional). Spread the cherry cream mixture evenly over the cake base and pop it into the fridge while you prepare the ganache.
3. Preparing the Chocolate Ganache & Decorating:
Heat the heavy cream in a small saucepan until it’s just simmering. Pour this hot cream over the chopped dark chocolate in a bowl. Let it sit for about 2 minutes, then stir gently until smooth and shiny. Pour the ganache over the cherry cream layer, letting it drip over the edges for that fun “chaos” look. Finally, decorate with fresh whole cherries and sprinkle over dark chocolate shards or curls. Chill your cake for at least 2 hours before slicing and serving to let everything set perfectly.
Can I Use Frozen Cherries Instead of Fresh?
Yes, frozen cherries work well too! Just thaw them completely and drain any excess juice before folding them into the whipped cream to avoid making it too watery.
How Should I Store Leftovers?
Keep the cake covered in the refrigerator in an airtight container for up to 3 days. Bring it to room temperature for about 20 minutes before serving for the best texture and flavor.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers a day ahead, and assemble the cream and ganache layers the next day. Just keep assembled cake refrigerated until serving.
Is There a Substitute for Heavy Cream?
Heavy cream is important for the texture, but if needed, you can try whipping full-fat coconut cream as a dairy-free alternative. Just make sure it’s well chilled before whipping.