The Enchantment of German Chocolate Cherry Cake

Allergens

Eggs, Dairy (Milk)

Ingredients

• 1 cup (200 g) granulated sugar
• 3/4 cup (75 g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/3 cup (80 ml) vegetable oil
• 1 cup (240 ml) buttermilk
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 2 cups (240 g) all
• purpose flour
• 1 teaspoon baking soda
• 1/2 cup (120 ml) strong coffee, warm
• 1 can (21 oz or 600g) cherry pie filling

Instructions

1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9 inch (23 cm) round cake pan.
2. In a large bowl, whisk together the sugar, cocoa powder, salt, and vegetable oil until well combined. Stir in the buttermilk, vanilla extract, and eggs. Mix until smooth.
3. In another bowl, sift together the flour and baking soda. Gradually add this mixture to the wet ingredients, alternating with the warm coffee. Mix until just combined.
4. Pour half of the batter into the prepared cake pan. Spread half of the cherry pie filling on top of the batter. Top with the remaining batter and finish with the rest of the cherry filling. Smooth the top.
5. Bake for 35 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before removing from the pan.

Chef’s Insight

The combination of chocolate and cherries is a classic pairing in German desserts, adding depth and complexity.

Notes

Adjust baking time if using different pan sizes.