Moist Chocolate Cherry Cake
Indulge in the ultimate combination of decadence and fruity sweetness with this Moist Chocolate Cherry Cake, a dessert that’s as stunning as it is delicious. This easy-to-make recipe features a rich, cocoa-infused batter made irresistibly moist with the addition of boiling water, creating a tender crumb that melts in your mouth. Bursting with the goodness of juicy sweet cherries and pockets of gooey semisweet chocolate chips, every bite delivers a perfect harmony of flavors. With just 20 minutes of prep time, this luscious cake bakes to perfection in under 35 minutes, making it an ideal centerpiece for celebrations or a cozy weeknight treat. Serve it dusted with powdered sugar for a simple yet elegant finish, and watch this cherry-studded chocolate masterpiece disappear in no time! Perfect for chocolate lovers seeking a fruit-forward twist, this show-stopping dessert is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1.5 cups fresh or frozen sweet cherries (pitted)
- 0.5 cup semisweet chocolate chips
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or line it with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract. Mix using a hand mixer or a whisk until the batter is smooth and well combined.
Carefully stir in the boiling water a little at a time. The batter will be thin, but this is normal and ensures a moist cake.
Fold in the pitted cherries and semisweet chocolate chips gently to evenly distribute them throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer the cake to a wire rack to cool completely.
Optionally, dust the cooled cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
4440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.1 g | 233% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 5162 mg | 224% | |
| Total Carbohydrate | 734.8 g | 267% | |
| Dietary Fiber | 84.0 g | 300% | |
| Total Sugars | 426.1 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 717 mg | 55% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 4325 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
