Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot water or coffee (for deeper flavor)
- 1 1/2 cups pitted cherries (fresh or frozen)
- 1/2 cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F and grease a 9×13-inch baking dish or two 8-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, beat the granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, alternating with the hot water or coffee. Mix until just combined.
- Add Cherries and Chocolate Chips: Fold in the cherries and dark chocolate chips gently.
- Bake: Pour the batter into the prepared pan(s) and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool completely before slicing. For an extra touch, dust with powdered sugar or serve with whipped cream.
Notes
- Cherry Options: Use fresh cherries for the best flavor or frozen cherries for convenience. Canned cherries can also work but ensure they are drained and patted dry.
- Rich Flavor: Replace the hot water with brewed coffee for a deeper chocolate taste.
- Frosting Suggestion: Pair with a chocolate ganache or cream cheese frosting for an extra layer of indulgence.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.