Chocolate Cherry Cake
Get ready to indulge in a slice of heaven with our Chocolate Cherry Cake recipe! This delightful cake features moist chocolate layers paired with tangy cherries, making it the perfect treat for any occasion. Whether you're celebrating a birthday or just want to impress some friends, this cake has got your back in the dessert department!
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!