Ingredients and Weight:
- All-purpose flour: 3 cups (360g)
- Sugar: 2 cups (400g)
- Unsweetened cocoa powder: 3/4 cup (75g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Buttermilk: 1 cup (240ml)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120ml)
- Vanilla extract: 1 teaspoon (5ml)
- Cherries, pitted: 1 cup (120g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the cherries.
- Divide the batter between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before frosting.
Nutritional Information (per serving):
- Calories: 500
- Fat: 25g
- Carbohydrates: 60g
- Protein: 10g
Dish Characteristics:
- Moist and fluffy chocolate cake
- Bursting with juicy cherries
- Topped with your favorite frosting
User Comments:
- "This cake is so delicious and easy to make. It's become a favorite in our family."
- "The cherries add a lovely tartness that perfectly balances the sweetness of the chocolate."
- "I frost mine with a chocolate buttercream for an extra indulgent treat."
Special Precautions and Tips:
- For a gluten-free version, use gluten-free flour.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
