Ingredients
Scale
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup unsweetened cocoa powder
1 ¾ cups granulated sugar
¾ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
½ cup hot water or coffee (optional for enhanced chocolate flavor)
2 cups fresh or canned cherries, pitted
1 cup chocolate chips (optional, for ganache)
½ cup heavy cream (for ganache)
Instructions
- – Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- – In a large bowl, sift together the flour, baking powder, baking soda, cocoa powder, and sugar.
- – Add vegetable oil, eggs, vanilla, and buttermilk. Mix until well combined.
- – Gradually stir in the hot water or coffee until the batter is smooth.
- – Divide the batter evenly between the prepared cake pans.
- – Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- – Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- – For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
- – Assemble the cake by layering cherries between the two cake layers. Pour the ganache over the top, spreading evenly.
- – Garnish with additional cherries if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 8
- Calories: 450