Cherry Chocolate Cake

Em Marz


Based on a recipe from "The Southern Lady Cooks" blog this cake is the richest, moistest cake I've ever made. AND it's soooo easy to make! It never makes it through the night in my house (it usually gets eaten before it cools completely).

I use a can of cherry pie filling as a topping but a chocolate glaze or whipped cream would top it nicely.

pinch tips: How to Fold Ingredients


2 c
all purpose flour
1 1/2 tsp
baking soda
1/2 tsp
3/4 c
cocoa powder, unsweetened
1 1/4 c
large pinch
1/2 - 1 Tbsp
instant coffee granules
1/2 c
butter or magerine, melted
1 c
sour milk*
2 tsp
vanilla extract
1 (21 oz) can(s)
cherry pie filling
a handful of chocolate chips lightly coated with cocoa powder (optional)
(another can of cherry pie filling for topping if desired)

Directions Step-By-Step

Preheat oven to 350 degrees. Generously grease a 9x13 pan.
In a large bowl whisk together flour, soda, salt and cocoa until loose (takes the place of sifting). Add sugar, cinnamon and coffee. Whisk well.
Add in eggs, butter, sour milk and vanilla. Mix well using a spoon. Add cherry pie filling and continue mixing until all ingredients are wet. Fold in chocolate chips (optional). Pour mixture into prepared pan and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Let cool for 20-30 minutes then spread 2nd can of cherry pie filling over top of the cake. You could use frosting or a glaze as desired.
*Sour milk= 1 c milk + 1tsp white vinegar or lemon juice, let sit for 10-15 minutes until slightly curdled. Use in baking recipes, I use sour milk in place of sour cream or buttermilk.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American