Decadent Cherry Chocolate Truffle Cake Recipe

The One Thing That Matters

I have a confession. I don't always like chocolate cake.

Most of them are dry. Or too sweet. Or they taste like box mix even when you start from scratch.

This one is different.

I made it for my neighbor's birthday last month. She's the kind of woman who says "oh you shouldn't have" while already cutting a slice. She ate two pieces. Then she asked for the leftovers.

That never happens.

The thing that makes this cake work is the coffee. You can't taste it. But without it, the chocolate falls flat. It's like the difference between a black and white photo and one in color.

Also the cherries. Fresh ones. Not frozen. Not canned. Fresh.

What You Need

• 2 cups all-purpose flour
• 1¾ cups sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup strong black coffee
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh pitted and halved cherries
• 8 oz semi-sweet chocolate, chopped
• 1 cup heavy cream
• 4 oz dark chocolate, chopped (for truffles)
• ½ cup heavy cream (for truffles)
• 2 tbsp butter
• 1 tbsp cherry liqueur (or cherry juice)
• Cocoa powder for dusting

A few notes. Buttermilk is important. If you don't have it, add a tablespoon of lemon juice to regular milk and let it sit five minutes. I've done that more times than I can count.

The coffee should be strong. Make it double strength or use espresso. No instant coffee granules. Just brew it like you mean it.

Putting It Together

Preheat the oven to 350°F. Grease and flour a bundt pan. I use butter and then a light dusting of cocoa powder instead of flour. It helps the chocolate color stay even.

Whisk the dry ingredients in a big bowl. Flour, sugar, cocoa, baking soda, baking powder, salt. Just whisk. No sifting. I'm too impatient for sifting.

In another bowl, beat the eggs. Then add the coffee, buttermilk, oil, and vanilla. Whisk until it's smooth. The coffee will still be warm. That's fine. It helps everything come together.

Pour the wet into the dry. Stir just until combined. A few lumps are okay. Overmixing makes it tough.

Fold in the cherry halves gently. Use a spatula. Don't crush them.

Pour the batter into the bundt pan. Bake 42–45 minutes. A toothpick should come out with a few moist crumbs, not clean. Clean means it's overbaked.

Cool in the pan for 15 minutes. Then invert onto a wire rack. Let it cool completely before you do anything else. I once tried to hurry and the cake broke in half. My daughter picked out all the broken pieces and I pretended not to notice.

The Truffle Filling

Heat 1 cup heavy cream until it's steaming. Not boiling. Just steaming. Pour it over the 8 oz semi-sweet chocolate. Let it stand for two minutes. Then stir slowly until it's smooth and glossy.

Let it cool to room temperature. It will thicken as it cools.

For the dark chocolate truffles, heat ½ cup cream the same way. Pour over the 4 oz dark chocolate. Rest two minutes. Then stir in the butter and cherry liqueur until it's all shiny and smooth.

Refrigerate the truffle mixture for 30 minutes. It needs to be firm enough to roll. If it's too soft, give it another 10 minutes.

Use a melon baller or a spoon to form small truffle balls. Roll them gently between your palms. Dust them with cocoa powder.

Honestly I have no idea why the cocoa powder doesn't just get wet and turn into a paste. But it doesn't. It sticks lightly and looks beautiful.

The One Thing That Can Go Wrong

The cream. If it boils, it can curdle. You won't notice until you pour it over the chocolate and suddenly it looks grainy instead of smooth.

The fix is simple. Use a thermometer. Heat the cream to 180°F. Or just watch for the first tiny bubbles around the edge of the pan. That's your signal.

If you still mess up, don't panic. Add a tablespoon of cold cream and stir. It usually comes back together.

How to Serve It

Slice the cooled cake. It's rich, so thin slices are fine. Drizzle the truffle filling over each slice. It should pool a little on the plate.

Top with the dark chocolate truffles. A few per serving. Add extra fresh cherries if you have them. I sometimes add a dollop of whipped cream, but that's optional.

Serve at room temperature. Cold dulls the chocolate flavor. If you refrigerate the leftovers, let them sit out for 20 minutes before eating.

This cake serves 12 easily. Maybe more if people are polite. In my house, it serves about 8.

One More Thing

I always forget to set the butter out ahead of time. For this recipe, it doesn't matter. The oil takes care of moisture. The buttermilk takes care of tenderness.

So if you're like me and always running behind, don't worry. Just start.