Chocolate Cherry Cake
- A decadent chocolate cherry cake that combines rich cocoa flavor with juicy cherries for a moist, irresistible dessert.
- Perfect for birthdays, holidays, or weekend baking projects.
- The balance of chocolate depth and bright cherry flavor creates a sophisticated yet comforting treat.
- Prep Time: 25
- Cook Time: 35
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour, sifted
- 3/4 cup unsweetened Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 2 cups fresh cherries, pitted and halved
- 1 tablespoon flour (for coating cherries)
- 1 cup semi-sweet chocolate chips
- 1/4 cup cherry preserves (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Pit and halve the fresh cherries, then toss them with 1 tablespoon of flour to prevent sinking.
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract (if using).
- Add the dry ingredients to the wet ingredients in three parts, alternating with milk and sour cream, beginning and ending with dry ingredients.
- Gently fold in the flour-coated cherries and chocolate chips. If using cherry preserves, swirl them in at this stage.
- Pour batter into the prepared pan and smooth the top. Tap the pan gently on the counter to remove air bubbles.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes, then remove from pan and cool completely on a wire rack before frosting or serving.
Notes
- For the best flavor, use fresh cherries when in season. Frozen cherries (thawed and well-drained) work well as an alternative.
- The cake can be made a day ahead and stored in an airtight container at room temperature.
- For a Black Forest-inspired version, split the cake horizontally and fill with whipped cream and additional cherry preserves.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32
- Sodium: 210
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Carbohydrates: 55
- Fiber: 3
- Protein: 6
- Cholesterol: 75
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