My Christmas baking adventure continues… I am not usually a big fan of anything with cherries. Which is strange because one of my top 5 favorite foods, ever, are cherries. Only recently do I tolerate a maraschino cherry here and there 9Which can hardly be catagorized as a cherry, it’s more like red sugar in a ball). So when I got the idea in my head to make a chocolate cherry cake for Christmas baking gifts, I surprised even myself. I couldn’t stop thinking about it. And my mouth would start to drool when I would think of baking it and the smells that would come from the oven. So, that was confirmation that my tastebuds are changing. And I NEED to make a chocolate cherry cake.
I made this in mini loaf pans. They will be so cute with a red and brown ribbon to highlight the chocolate cherry combo. I can’t wait to hear how people like them.
Oh, and most of my christmas gifts this year are really lacking any sort of nutritional value. So I guess b/c this one has cherries you can at least know you are getting 1/16 of you days worth of fruit in one slice of cake. And DO NOT say, “Well at least I am getting antioxidants in the chocolate.” That is what lazy people tell themselves to avoid actually eating well. Shoot, I just called myself lazy :/. I better go eat a handful of blueberries…
Side Note after baking and trying the cake: It could use a bit more chocolate in the batter. Maybe some more coco powder or chocolate chips. Or maybe just a drizzle of chocolate on top after it is done baking.
Makes 1 Bundt Cake or 4 Mini Loaf Cakes
Adapted from Baking Bites
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large eggs
1 cup sugar
1 cup brown sugar
1/4 cup butter, melted
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup buttermilk
1 cup strong hot coffee
2 cups fresh or frozen cherries
Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
In a medium mixing bowl, sift together flour, cocoa powder, coffee powder, baking powder, baking soda and salt.
In a large mixing bowl, whisk together eggs and sugars. Whisk in butter, vegetable oil and vanilla. Stir in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture, followed by the hot coffee. Mix only until no streaks of flour remain.
Pour about half of the batter into the prepared pan. Add in cherries, topped with the remaining batter. Run a knife through the batter gently to even out the distribution of the berries.
Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let cake rest in the pan for about 10 minutes, then gently loosen the cake and turn it out onto a wire rack to cool completely.