For the cherry layer
- 2 cups fresh or frozen pitted cherries
- ⅓ cup sugar
- 1 tsp corn starch
For the chocolate cake batter
- 1 cup sugar
- 1 cup all purpose flour
- ⅓ cup plus 1 tbsp cocoa
- 1 tsp. baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 eggs
- ½ cup soured milk
- ½ cup brewed black coffee.
- ¼ cup vegetable oil
- ½ tsp vanilla extract
To prepare the cherry layer
- Grease and flour a 9 inch round pan that’s at least 2 inches deep and line the bottom with a round of parchment paper. You can also use an 8×8 square baking dish for this cake.
- Blend together the sugar and corn starch, then toss the mixture well with the pitted cherries. If using frozen cherries allow them to thaw for 20 minutes or so before using them.
- Spread the cherries evenly over the bottom of the prepared pan.
To prepare the chocolate cake batter
- Combine all ingredients in the batter recipe in a mixing bowl and beat with electric mixer for 2 minutes.
- Pour slowly and evenly over the cherries in the prepared cake pan.
- Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean.
- Cool in pans for 5 minutes before turning out onto a heat proof serving plate.