Description
A midweek chocolate cherry dream with a glossy cherry top and plush cocoa base—this cake is pure joy in under an hour.
Ingredients
Scale
- 2 cups frozen or fresh pitted cherries
- 1/3 cup sugar
- 1 tsp cornstarch
- 1 cup sugar
- 1 cup all-purpose flour
- 1/3 cup + 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup soured milk (add 1 tsp lemon juice or vinegar to regular milk)
- 1/2 cup brewed black coffee
- 1/4 cup vegetable oil
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 9-inch round or 8×8-inch square pan with parchment paper.
- In a small bowl, toss cherries with sugar and cornstarch. Spread them evenly in the bottom of the prepared pan.
- In one bowl, mix the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, soured milk, coffee, oil, and vanilla extract until smooth.
- Combine wet and dry mixtures and stir until just blended.
- Pour the batter over the cherry layer and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let cool for 5 minutes, run a knife around the edges, place a plate on top, and flip carefully.
- Serve warm or chilled, topped with whipped cream, vanilla ice cream, or ganache if desired.
Notes
Frozen cherries work beautifully—no need to thaw. Add chocolate chips to the batter for melty pockets of bliss or make it mini with cupcake tins. Try a ganache drizzle for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 38g
- Sodium: 239mg
- Fat: 9g
- Carbohydrates: 53g
- Protein: 4g