Magic Cake with Cherries

This rich chocolate cake pairs cocoa and strong coffee with tart Morello cherries. The batter is intentionally thin, producing a moist, tender cake that can be served with warm chocolate sauce.

Ingredients

For the cake

• 1¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup Morello cherries, drained and pitted

For the chocolate sauce

• 1 bag semisweet chocolate chips
• 1½ cups heavy whipping cream

Instructions

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
3. Add the eggs, coffee, buttermilk, vegetable oil, and vanilla. Beat on medium speed for 2 minutes.
4. Fold in the cherries. The batter will be thin.
5. Divide the batter evenly between the prepared pans.
6. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. To prepare the sauce, heat the cream just until it reaches a boil. Pour it over the chocolate chips and stir until smooth and completely melted.
9. Serve the cake with the chocolate sauce.

Serving Notes

The cake is especially moist and intensely chocolatey. It works well as a celebration cake or an easy dessert for a gathering. Allow the layers to cool fully before assembling or slicing so their tender crumb can set.