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Quick Chocolate Cherry Cake

Alright, I can’t even begin to tell you how excited I am to share this quick chocolate cherry cake recipe with you! Imagine biting into a delightfully moist chocolate cake with bursts of tart cherries scattered throughout—it’s like a little celebration in every forkful. The best part? It comes together in no time, perfect for those “I need chocolate, stat” moments. The rich cocoa aroma fills your kitchen while it’s baking, promising pure indulgence, and the cherries add that subtle fruity twist that keeps you coming back for more. Trust me, once you try it, this will become your go-to chocolate fix!

Quick Facts

Yield: Serves 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
½ cup sour cream (or plain yogurt works too)
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup fresh or frozen pitted cherries (if frozen, thaw and drain)

How I Make It

Step 1:

First up, preheat your oven to 350°F and grease an 8-inch round cake pan. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. This keeps the cake texture wonderfully light.

Step 2:

In a separate bowl, whisk sugar, sour cream, oil, eggs, and vanilla extract until smooth and glossy. This is where the magic starts to come together—a glossy, silky batter is always a good sign!

Step 3:

Slowly pour the dry ingredients into the wet, stirring just until combined. Don’t overmix here; you want to keep the cake tender and soft.

Step 4:

Gently fold in the cherries—they add a juicy pop and subtle tartness that complements the rich chocolate perfectly.

Step 5:

Pour the batter into your prepared pan, smoothing the top. Pop it in the oven and bake for about 28–30 minutes or until a toothpick inserted near the center comes out clean (but maybe a few moist crumbs, that’s good!).

Step 6:

Once baked, let it cool in the pan for 10 minutes, then transfer to a wire rack. Serve slightly warm or at room temperature—you can even toss a scoop of vanilla ice cream on top for the ultimate treat.

Variations & Tips

Swap fresh cherries for frozen if out of season; just thaw and drain well.
For an extra fudgy twist, add ½ cup of chocolate chips into the batter.
Use Greek yogurt instead of sour cream for a tangier texture.
Sprinkle a little powdered sugar on top if you want an easy, pretty finish.
Try mixing in a teaspoon of instant coffee powder to deepen the chocolate flavor.

How I Like to Serve It

This cake shines when served with a scoop of vanilla or cherry ice cream on top, turning it into a dessert that’s perfect for dinner parties or simple weeknight indulgences. It also pairs beautifully with a cup of freshly brewed coffee or tea, especially cozy for chilly evenings. For a festive touch, add a dollop of whipped cream and a few fresh cherries right before serving.

Notes

Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheat gently in the microwave for 10-15 seconds to bring back that freshly-baked warmth.

Closing: This quick chocolate cherry cake always hits the spot with its rich flavor and effortless charm—trust me, it’ll become a favorite in your baking rotation.