Ingredients
- 1 c all-purpose flour
- ½ c unsweetened cocoa powder
- ¼ tsp baking soda
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 c granulated sugar
- ½ c unsalted butter, softened to room temperature
- 1 egg
- 1 tsp vanilla
- ¾ c buttermilk
- ¾ c chocolate chips or chunks
- 1 ½ c sweet dark cherries, pitted, halved
Chocolate Cherry Cake
Method
- Preheat oven to 180-190°c
- Lightly grease 9" springform pan
- Line with parchment paper
- Grease and flour the paper
- (You can also use 9" square pan)
- Whisk together the dry ingredients (flour, cocoa, soda, baking powder and salt)
- Set aside
- Beat sugar and butter to light and fluffy
- Add egg and vanilla
- Beat 1 min
- Add dry ingredients alternating with buttermilk
- Mix until just combined
- Pour into pan
- Sprinkle with chocolate
- Bake 25 minutes
- Arrange cherry halves on top of the cake
- Bake 15 more minutes (cake should not wiggle in the center)
- Cool completely
- Top with fresh cherries, a dollop of whipped cream (or yoghurt) and a dusting of icing sugar
