Make this cake from scratch in 20 minutes
I love cherries and chocolate together, which you might know if you’ve seen my Chocolate Covered Cherry Cookies.
I probably shouldn’t tell you this, but I usually cheat and make this cake with a boxed mix and a can of cherry pie filling.
I’m pretty sure that’s the ultimate food blogger no-no. This time I decided to go all out and make a chocolate cake from scratch, and I don’t think I’ll be using the box anymore.
This cake is so light and fluffy—it’s amazing. I didn’t want it too sweet either, and it actually isn’t too sweet at all. I opted for some good quality canned sweet cherries instead of my normal cherry pie filling, and they worked out great. You can use whichever you want; they’re both delicious.
This recipe also works great as a round cake. Just split the batter between two 9″ round cake pans and reduce the time in the oven by about 10 minutes.
See the recipe here.