Now, let me tell you a little story about when I first decided to bake this Chocolate Cherry Cake. I was feeling adventurous and thought, “Why not?” Well, I absolutely nailed it on the first try. The sweet aroma of chocolate wafting through my kitchen was enough to make my heart sing! My only surprise was how the cherries added a delightful tartness that perfectly balanced the rich chocolate flavor. I didn’t change much from the original recipe but I did swap out a few ingredients to suit my pantry’s needs—and I’m glad I did!
Chocolate Cherry Cake
Ingredients
- 1 ¾ cups all-purpose flour or swap with gluten-free flour for a gluten-free version
- ½ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar or coconut sugar if you want a healthier option
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs or substitute with flax eggs for a vegan option
- 1 cup whole milk or almond milk
- ½ cup vegetable oil or melted coconut oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup cherries pitted and chopped (frozen cherries work great too!)
Instructions
- Preheat the Oven: First things first, preheat your oven to 350°F (175°C). It's like waking the kitchen up to get ready for a chocolate-filled adventure!
- Mix the Dry Ingredients: In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk them together until they’re well mixed. This is the foundation of your cake!
- Add Wet Ingredients: Next, add in the eggs, milk, vegetable oil, and vanilla extract. Mix it up till it’s all combined and smooth. You can use a mixer or a good old wooden spoon—whichever you prefer!
- Add Boiling Water: Carefully stir in the boiling water. This step might seem strange, but trust me! It keeps the cake moist and gives it that incredible tender crumb. Your batter will be quite thin, but that's okay!
- Fold in the Cherries: Gently fold in the chopped cherries. Make sure they’re evenly distributed throughout the batter so every slice has that sweet cherry surprise!
- Pour and Bake: Pour the batter evenly into two greased and floured 9-inch round cake pans. Pop them in the oven and let them bake for 30-35 minutes. You’ll know they’re done when you can insert a toothpick and it comes out clean.
- Cool It Down: Once baked, let the cakes cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely. This way, they won’t be too warm when it’s time to frost!
- Frosting (Optional But Highly Recommended): If you want to take it up a notch, whip up some chocolate frosting. Use your favorite recipe or store-bought—no judgment here! Spread a generous amount between the layers and on the top. Don’t forget to add some cherry pieces for decoration!
Nutritional Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 345 |
| Fat | 15g |
| Carbohydrates | 52g |
| Protein | 4g |
5 Tips for This Recipe
- Use room temperature ingredients for a smoother batter!
- Don’t skip the boiling water—it truly makes the cake extra moist!
- Feel free to experiment with different fruits like raspberries or strawberries.
- Adjust sugar based on how sweet your cherries are.
- Let the cake cool completely before frosting to avoid melting!
5 FAQs for This Recipe
- Can I make this cake ahead of time?
Yes! It keeps well in the refrigerator for a few days. - Can I freeze this cake?
Absolutely! Just wrap it well before freezing. - Can I use fresh cherries instead of frozen?
Yes, fresh cherries work perfectly! - Is there a dairy-free version?
Yes, just use almond milk and a dairy-free frosting! - Can I add nuts to this recipe?
Definitely! Chopped walnuts pair really well with chocolate and cherries.
5 Storage Tips
- Keep the cake covered in an airtight container to maintain moisture.
- Store at room temperature for up to 2 days or in the fridge for up to a week.
- To freeze, wrap individual slices in plastic wrap and then foil.
- Label your frozen cake slices with the date for easy reference!
- Reheat slices in the microwave for a warm treat!
5 Common Cooking Mistakes
- Not measuring ingredients correctly can ruin your cake’s texture.
- Baking the cake for too long can lead to dryness.
- Using cold ingredients can prevent proper mixing.
- Skipping the cooling time before frosting can lead to melting frosting.
- Not preparing your pans properly might cause sticking—always grease and flour!
Final Thoughts
So there you have it! Our amazing Chocolate Cherry Cake that’s sure to impress anyone who takes a bite. I really enjoyed this process and loved just how simple yet elegant the recipe turned out. We got to mix up some delightful flavors, and I bet with a few tweaks, you could truly make it your own!
As we bake, we learn—and this cake is a testament to that! So if a little chaos arises in the kitchen, embrace it and remember: a smiling face adds the best flavor.
So, roll up your sleeves and get those mixing bowls out! We can’t wait to see your version of this delightful Chocolate Cherry Cake. Happy baking!
