Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, optionally lining the bottom with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until fluffy and pale; add eggs one at a time, beating well after each, then mix in the vanilla.
- Gradually add one third of the dry mixture to the butter mixture, followed by half of the buttermilk; repeat this process.
- Slowly pour in the hot water, mixing until just combined.
- Toss chopped cherries in a spoonful of the dry mixture, then fold gently into the batter.
- Pour the batter into the prepared pan, smoothing the top, and bake for 30-35 minutes until a toothpick comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cool, pour the ganache over the cake, allowing it to drip down the sides, and garnish with fresh cherries.
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 120mgPotassium: 220mgFiber: 3gSugar: 22gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 2mg
Notes
Using room-temperature ingredients ensures a smoother batter. You can make buttermilk at home by adding lemon juice or vinegar to milk. To prevent cherries from sinking, toss them with flour before folding into the batter. The cake stays fresh for up to 4 days in the refrigerator and can be frozen for up to 3 months un-frosted. For variations, consider adding instant espresso powder for a mocha flavor or using gluten-free flour for a gluten-free option.
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