Description
Discover the rich, fruity delight of Chocolate Cherry Cake, a decadent dessert that perfectly combines deep chocolate flavor with vibrant cherries. Moist, tender, and easy to make with simple ingredients, this cake is ideal for celebrations or cozy nights in and offers a visually stunning treat with every bite.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- ¾ cup rich cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened (or ½ cup oil for vegan version)
- 1 cup granulated sugar
- 2 large eggs (or 2 flax eggs for vegan version)
- 1 teaspoon vanilla extract
Add-Ins
- 1 ½ cups fresh or frozen cherries, thawed and drained
- Optional: ½ cup dark chocolate chips
- Optional: 1 tablespoon cherry jam (for swirl)
- Optional: ¼ teaspoon almond extract (for extra flavor boost)
Instructions
- Prepare Your Ingredients: Preheat the oven to 350°F (175°C). If using frozen cherries, thaw completely and drain well to remove excess moisture to prevent sogginess.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, and baking soda until well combined and evenly mixed.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar until the mixture is light, fluffy, and smooth, creating a base that traps air for a lighter cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract (and almond extract if using) to enrich the flavor and moisture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently just until combined. Avoid overmixing to keep the cake tender rather than dense.
- Fold in the Cherries (and Optional Add-Ins): Toss cherries lightly in a bit of flour to prevent sinking, then gently fold them into the batter to distribute evenly without breaking them. Fold in chocolate chips or swirl in cherry jam if desired.
- Bake Until Done: Pour the batter into a prepared cake pan (greased or lined). Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving.
Notes
- Bring eggs and butter to room temperature before mixing for a better texture.
- Drain cherries thoroughly to avoid excess moisture which can make the cake soggy.
- Do not overmix the batter; stir only until ingredients are combined.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Check the cake a few minutes before the baking time ends to prevent overbaking and drying.
- For cupcakes, bake at 350°F (175°C) for 18-22 minutes, filling liners two-thirds full.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 55mg