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Chocolate Cherry Cake

Chocolate Cherry Cake
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This Chocolate Cherry Cake is a moist, decadent dessert that perfectly balances rich chocolate flavor with the sweet-tart punch of cherries. Ideal for birthdays, holidays, or cozy nights, it features a tender crumb and bursts of juicy cherries, making it a crowd-pleaser that’s easy to customize and beautiful to present.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ cups granulated sugar

Wet Ingredients

  • ¾ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract

Add-ins

  • 1 ½ cups fresh or frozen cherries, pitted and halved
  • ½ cup dark chocolate chips (optional)

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease a baking pan. Measure and whisk together the all-purpose flour, cocoa powder, baking powder, and baking soda. Pit and halve the cherries, or thaw and drain if frozen to avoid extra moisture.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy. This step incorporates air essential for a tender texture and good rise.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, fully emulsifying each before adding the next. Stir in the vanilla extract to add warm, complex flavor.
  4. Incorporate Dry Ingredients Alternating with Buttermilk: Add the dry ingredient mixture in three parts, alternating with two parts of buttermilk, beginning and ending with dry ingredients. Mix gently after each addition to keep the batter balanced and prevent overmixing.
  5. Fold in Cherries and Chocolate Chips: Gently fold in the cherries and optional dark chocolate chips, being careful not to overmix to avoid releasing too much juice.
  6. Bake and Cool: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before frosting or serving.

Notes

  • Use room temperature eggs and butter for better mixing and even rise.
  • Sift cocoa powder and flour to remove lumps and ensure smooth batter texture.
  • Drain cherries well to prevent excess moisture from making the cake soggy.
  • Use fresh buttermilk for acidity that tenderizes the crumb and balances sweetness.
  • Start checking the cake’s doneness at 35 minutes to prevent overbaking and drying out.

Nutrition

Keywords: chocolate cherry cake, cherry chocolate dessert, moist chocolate cake, cherry cake, holiday cake, birthday cake, gluten free chocolate cake option, vegan adaptation available

Find it online: https://marysplate.com/chocolate-cherry-cake/