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Chocolate Cherry Cake

A delightful dessert that combines rich, velvety chocolate with sweet-tart cherries for an unforgettable experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
Add-ins
  • 1 cup cherries, pitted and halved
  • 1/2 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined.
  3. In another bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs, one at a time, adding the vanilla extract after the second egg.
  5. Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with dry. Mix until just combined.
  6. Carefully fold in the cherries and chocolate chips.
Baking
  1. Pour the batter into the prepared cake pan, smoothing the top. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  3. Slice and serve as is, or drizzle with extra chocolate sauce if desired.

Notes

For a Halal-friendly option, substitute buttermilk with almond or coconut milk. Use almond flour for a gluten-free version. Be careful not to overmix the batter, and ensure leavening agents are fresh to achieve a good rise.