Description
A soft and moist cake combining dark cocoa and sweet cherries, perfect for any chocolate lover.
Ingredients
Scale
- 1 ยพ cups all-purpose flour
- 1 ยฝ cups sugar
- ยพ cup unsweetened cocoa powder
- 1 ยฝ teaspoons baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ยฝ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup pitted cherries (fresh or canned)
- 1 cup heavy cream (for ganache)
- 8 ounces chocolate (semisweet or dark, for ganache)
Instructions
- Preheat the oven to 350ยฐF (175ยฐC). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients and mix until well combined.
- Gradually stir in the boiling water until the batter is smooth.
- Fold in the cherries gently.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30โ35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- For the ganache, heat the heavy cream in a saucepan until just simmering. Pour it over the chopped chocolate in a bowl and let it sit for 5 minutes before stirring until smooth.
- Once the cakes are completely cooled, place one layer on a serving plate, pour some ganache on top, and spread it evenly. Place the second layer on top and pour the remaining ganache over the cake. Serve and enjoy!
Notes
Serve the cake at room temperature. Add a few whole cherries on top for color.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 38g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg