Description
Velvety chocolate batter meets hot coffee’s warmth, creating a luxuriously moist cake. Each bite bursts with juicy cherries, blending bright fruit notes with deep cocoa and a whisper of vanilla.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee
- 1 cup pitted cherries
Instructions
- Preheat your oven to 350°F and grease a 9-inch cake pan.
- In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl beat the eggs, granulated sugar, and brown sugar until pale and fluffy.
- Add the vegetable oil, sour cream, milk, and vanilla extract to the egg mixture and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour in the hot coffee and stir until the batter is smooth and well blended.
- Gently fold in the pitted cherries until evenly distributed.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Notes
- Use room temperature eggs and dairy for a smoother batter.
- Drain cherries well to avoid excess moisture in the cake.
- Chill the cake briefly before slicing for cleaner cuts.
- Serve with powdered sugar dusting or chocolate ganache for extra indulgence.