Introduction

This Chocolate Maraschino Layer Cake is a luscious treat combining rich chocolate flavors with a hint of maraschino cherry sweetness. With tender layers and a silky Swiss meringue buttercream, this cake is perfect for special occasions or any time you want to impress with a homemade dessert.

The image shows a rectangular cake with three visible layers on a white rectangular plate: a top dark chocolate cake layer, a middle lighter chocolate frosting layer, and a bottom dark chocolate cake layer. The cake is covered with smooth pink frosting with swirled texture on the sides and top. One large slice is cut from the cake, showing the layers clearly, and decorated with two pink rosettes and a bright red cherry on top. There is another smaller slice on a white round plate with a silver fork, showing the same layers and pink frosting on the sides. Nearby, a small clear bowl filled with shiny red cherries sits on a white marbled surface, along with a few loose cherries scattered around. A pink cloth with frayed edges is partially visible to the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (200g) granulated sugar, divided
1 cup (125g) all purpose flour, sifted
1/2 cup (60g) Dutch-processed cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon instant espresso powder
2 ounces (60g) dark chocolate, finely chopped
1/4 cup very hot water
1 tablespoon brandy (optional; if omitted, increase vanilla to 1 tablespoon)
1 teaspoon vanilla extract
1 large egg
1 large egg yolk (save the white for the buttercream)
1/2 cup buttermilk
1/3 cup vegetable oil
4 large egg whites (120g)
1 cup (200g) granulated sugar
1/4 cup maraschino syrup (strained from maraschino cherries)
Pinch of salt
1 1/2 cups (3 sticks) unsalted butter, cool room temperature (68°F), cut into 1-inch pieces
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon brandy
3 ounces (85g) dark chocolate, melted and cooled to lukewarm
Maraschino cherries (for decoration)

Instructions

Step 1: Preheat the oven to 350°F. Line an 8-by-8-inch straight-sided baking pan with parchment paper. Lightly butter the parchment and set aside.
Step 2: In a bowl, mix together 3/4 cup (150g) sugar, flour, cocoa powder, baking powder, baking soda, salt, and espresso powder until well combined.
Step 3: In a medium bowl, place the chopped dark chocolate and remaining 50g sugar. Heat the water until almost boiling, pour over the chocolate, and let sit for 30 seconds. Whisk until smooth. Let cool to lukewarm, then whisk in vanilla and brandy.
Step 4: In a large bowl, whisk the egg and egg yolk until light and frothy. Add buttermilk and vegetable oil and whisk to combine. Incorporate the cooled chocolate mixture, then fold in the dry ingredients just until combined.
Step 5: Pour the batter into the prepared pan, spreading evenly. Bake for 28 to 32 minutes, or until a toothpick inserted near the center has just a few moist crumbs attached.
Step 6: Remove from oven and cool completely on a rack. Optionally, place a slightly smaller pan on top to gently flatten the dome. Wrap and freeze if desired for up to 1 month.
Step 7: To make the Swiss Meringue Buttercream, combine egg whites, sugar, salt, and maraschino syrup in a double boiler. Whisk vigorously until frothy, warm to the touch (about 160°F), and sugar is dissolved.
Step 8: Transfer the bowl to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the bowl is cool to the touch (about 70°F) and meringue forms stiff, glossy peaks.
Step 9: Switch to the paddle attachment. With mixer on medium, add butter one piece at a time, fully incorporating before adding the next. Increase speed as needed. If the mixture curdles, beat on high until smooth before continuing.
Step 10: Add vanilla, almond extract, and brandy. Beat until fully incorporated.
Step 11: Transfer about 1 cup of buttercream to a bowl. Fold in the lukewarm melted chocolate until evenly mixed. Add food coloring to the remaining buttercream if desired.
Step 12: Trim the cake to remove any dome and cut in half horizontally to create two layers.
Step 13: Spread the chocolate buttercream on one layer, then top with the second. Press lightly to adhere and scrape off any excess frosting on the sides.
Step 14: Apply a thin pink buttercream crumb coat over the entire cake. Refrigerate for 15 minutes to set.
Step 15: Spread the remaining pink buttercream over the cake smoothly or with rustic swirls. Use reserved frosting to pipe rosettes on top. Decorate each with a maraschino cherry.
Step 16: Slice and serve the cake at room temperature.

Tips & Variations

Using Dutch-processed cocoa enhances the deep chocolate flavor and ensures a smooth texture.
For a non-alcoholic version, omit brandy and increase vanilla extract accordingly.
Chilling the cake for an hour before frosting helps the crumb coat set more firmly.
If frosting becomes too soft while mixing, chill for a few minutes and then continue beating.

Storage

Store the assembled cake covered tightly in the refrigerator for up to 5 days. Before serving, bring to room temperature for the best flavor and texture, usually about 1 hour. The cake layers can be frozen wrapped in plastic wrap for up to 1 month before assembling.

How to Serve

A rectangular chocolate cake is covered with smooth, light pink frosting textured with soft swirls, featuring three visible layers: two dark chocolate sponge cake layers on the top and bottom, and a medium brown chocolate cream layer in the middle. Two cake slices are partially cut and lie flat, showing the layers clearly, with one piece placed on a white plate in the foreground next to a silver fork. The top of the cake has piped flower-like pink frosting decorations, each topped with bright red cherries with stems. In the background, there is a small clear bowl filled with shiny red cherries, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without alcohol?

Yes, simply omit the brandy and increase the vanilla extract to 1 tablespoon to maintain flavor balance.

How do I know when the cake is done baking?

Insert a toothpick near the center of the cake; it should come out with just a few moist crumbs attached. Overbaking can dry out the cake.