This Chocolate Cherry Cake is a treat for your taste buds! It combines rich chocolate with juicy cherries for a deliciously sweet experience. Perfect for any celebration!
Honestly, who can resist a slice of chocolate cake? Pair it with cherries, and you’ve got a match made in dessert heaven! I love serving it with whipped cream—yum!
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cake. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose blend, but it’s good to check if it contains xanthan gum for better texture.
Cocoa powder: Unsweetened cocoa gives the cake its deep chocolate flavor. You could substitute it with Dutch-processed cocoa for a milder taste, but adjust the baking soda if you do, as it alters the acidity.
Vegetable oil: This adds moisture to the cake. For a healthier option, you can use applesauce or melted coconut oil. The cake will still be delicious!
Buttermilk: Buttermilk adds a nice tang and helps with the cake’s crumb. If you don’t have any, make a quick substitute by mixing regular milk with a teaspoon of vinegar or lemon juice.
Cherries: Fresh cherries are preferred for their taste. If they’re out of season, canned cherries (well-drained) work fine. You can also try other fruits like raspberries or strawberries!
How Do You Make Sure Your Chocolate Cake is Moist and Delicious?
Getting a moist cake can be tricky, but here’s what to focus on:
- Don’t overmix your batter! Mix until just combined to keep the cake tender.
- Using hot water or brewed coffee helps to bring out chocolate flavors and add moisture. It’s a game-changer!
- Make sure your cake cools completely before adding the ganache. This prevents it from melting off the sides.
- If you’re worried about dryness, you can poke a few holes in the warm cake and brush it with a simple syrup (sugar dissolved in water).
With these tips, you’re set to bake a fabulous Chocolate Cherry Cake! Enjoy the baking process and the lovely aroma in your kitchen!
Chocolate Cherry Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar)
- 1/2 cup hot water or brewed coffee
- 1 cup fresh or canned pitted cherries (drained if canned)
- 1 cup semi-sweet chocolate chips (optional, some mixed into batter)
For the Chocolate Ganache Topping:
- 1/2 cup heavy cream
- 4 oz dark or semi-sweet chocolate, chopped
- Fresh cherries for garnish
- Optional: extra chocolate chips for topping
How Much Time Will You Need?
This cake takes about 15 minutes to prepare and 30-35 minutes to bake. After baking, let it cool completely before adding the ganache, which takes an additional 10 minutes. Overall, you’re looking at about 1 hour for prep and baking combined, plus any extra time for cooling.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Take an 8-inch square baking pan and grease it well with cooking spray or butter, and then sprinkle a little flour in it to prevent sticking.
2. Mixing the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is well combined for an even texture in your cake.
3. Combining the Wet Ingredients:
In another bowl, mix the vegetable oil, eggs, and vanilla extract together. Then add the buttermilk and hot water (or brewed coffee) and stir until everything is smooth and blended well.
4. Bringing It All Together:
Slowly add the wet ingredients to the dry ingredients. Mix gently until just combined, being careful not to overmix. It’s okay if there are a few lumps. Now, fold in the chocolate chips and cherries evenly into the batter.
5. Baking the Cake:
Pour the batter into the prepared baking pan, spreading it evenly. Place it in the oven and bake for 30-35 minutes. To check if it’s done, insert a toothpick in the center—if it comes out clean, the cake is ready!
6. Making the Chocolate Ganache:
While the cake is cooling, prepare your chocolate ganache. In a small saucepan, heat the heavy cream until it just starts to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for a minute, then stir until it’s smooth and glossy.
7. Finishing Up:
Once the cake is completely cool, spread the chocolate ganache evenly over the top of the cake. Garnish with fresh cherries and if you’d like, sprinkle some extra chocolate chips on top for extra yum!
8. Serve and Enjoy!
Slice the cake into squares and serve. Enjoy the deliciousness of your rich, moist Chocolate Cherry Cake—a delightful treat for anyone!
Can I Use Frozen Cherries Instead of Fresh?
Yes, you can use frozen cherries! Just make sure to thaw them completely and drain any excess liquid to avoid making the cake soggy.
How Can I Make This Cake Gluten-Free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend that includes xanthan gum. Keep in mind that the texture might be slightly different, but it will still be delicious!
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months!
Can I Make This Cake in Advance?
Absolutely! You can bake the cake a day ahead and store it covered at room temperature. Just add the ganache and garnishes on the day you plan to serve it for the best presentation.
