Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup milk (or buttermilk for a lighter texture)
- 1 tsp almond extract (amaretto substitute)
- 1 cup pitted cherries or ½ cup cherry preserves
- 150 g dark chocolate (for glaze)
- 3 tbsp milk (for glaze)
Instructions
- Preheat the oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake tins with parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk sugar and eggs until pale and thick. Add vegetable oil, milk, and almond extract. Mix well until smooth.
- Gradually fold in the dry ingredients until just combined. Avoid overmixing.
- Gently fold in the cherries or cherry preserves.
- Divide the batter between the prepared tins and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool for 10 minutes in the tins, then transfer to a wire rack to cool completely.
- For the glaze, melt dark chocolate and milk over a pot of simmering water, stirring until smooth.
- Place one cake layer on a plate, spread a thin layer of cherry preserves, then top with glaze. Add the second layer and pour remaining glaze over the top.
- Garnish with extra cherries or chocolate shavings if desired.
Notes
Use thawed frozen cherries if fresh ones are unavailable.
You can replace the glaze with whipped cream for a lighter finish.
The cake’s flavor improves after resting overnight.
Ideal for birthdays, holidays, and elegant gatherings.
- Prep Time: 20
- Cook Time: 35