If you’re a chocolate lover, this chocolate cherry cake will elevate your dessert experience to new heights. The luscious chocolate cake pairs beautifully with the tartness of fresh cherries, creating a delightful contrast in flavors and textures. Perfect for celebrations or a cozy night in, this cake is sure to impress your guests and satisfy your sweet tooth. Get ready to bake a masterpiece that combines richness with a hint of fruitiness!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water
- 1 ½ cups pitted cherries (fresh or frozen)
- 1 cup chocolate ganache (for frosting)
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is 20 minutes, with a cooking time of 30-35 minutes.
Nutritional Value
Per serving (1 slice): 350 calories, 16g fat, 48g carbs, 5g protein, 30g sugar. This nutritional information is based on a single serving.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk eggs, buttermilk, oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Slowly stir in the hot water until the batter is smooth.
- Fold in the pitted cherries gently into the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
- Once cooled, frost with chocolate ganache and garnish with whole cherries.
Alternative Ingredients
If you prefer a lighter version, consider using applesauce instead of oil. You can also substitute almond milk for buttermilk for a dairy-free option. For gluten-free cake, replace the all-purpose flour with a gluten-free blend.
Serving and Pairings
This chocolate cherry cake pairs wonderfully with vanilla ice cream or whipped cream. For a beverage, serve it with a glass of red wine or a rich cup of coffee to enhance the chocolate flavor.
Storage and Reheating
Store the chocolate cherry cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. The cake can be frozen for up to 2 months; simply thaw it overnight in the fridge before serving.
Cooking Mistakes
- Using cold ingredients can cause uneven mixing; always bring them to room temperature.
- Overmixing the batter can lead to a tough cake; mix just until combined.
- Not measuring ingredients accurately can affect the cake’s texture.
- Skipping the cooling step may cause the cake to collapse when frosted.
- Using stale baking powder or baking soda can prevent proper rising.
Helpful Tips
- For a richer flavor, use high-quality cocoa powder.
- Experiment with adding a splash of cherry liqueur to the batter for extra depth.
- Ensure your oven temperature is accurate with an oven thermometer.
- Let the cake sit for a few hours before serving for the best flavor.
FAQs
Can I use frozen cherries?
Yes, frozen cherries work well in this recipe. Just ensure they are pitted and slightly thawed before adding to the batter.
What can I substitute for buttermilk?
You can use regular milk mixed with a tablespoon of vinegar or lemon juice to create a buttermilk substitute.
How do I prevent the cake from sticking to the pan?
Grease the pans well and consider lining the bottom with parchment paper for an easy release.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it wrapped in plastic wrap.
How long does the cake last?
The cake stays fresh for up to 3 days at room temperature, or up to a week in the refrigerator.
Conclusion
This chocolate cherry cake is a delightful dessert that combines rich chocolate with the tartness of cherries, making it a favorite for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself, this cake is sure to impress and satisfy. Give it a try and enjoy every luscious bite!
Chocolate Cherry Cake
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water
- 1 ½ cups pitted cherries
- 1 cup chocolate ganache
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk eggs, buttermilk, oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Slowly stir in the hot water until the batter is smooth.
- Fold in the pitted cherries gently into the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
- Once cooled, frost with chocolate ganache and garnish with whole cherries.
Nutrition
