Irresistible Chocolate Cake with Cherry Pie Filling
A moist and decadent chocolate cake layered with sweet cherry pie filling, perfect for any occasion.
Ingrédients
Dry Ingredients
- 1.75 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 2 cups sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs Should be at room temperature
- 1 cup milk Can use almond or oat milk as alternatives
- 0.5 cups vegetable oil Can substitute with coconut oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Essential for moistness
Filling
- 1 can cherry pie filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Gather all ingredients and let eggs and milk reach room temperature.
Cake Base
- In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
- Add in eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about two minutes.
- Carefully stir in the boiling water until well mixed.
Baking
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring them to wire racks.
Assembly
- Once cooled, place one layer on a serving plate and spread cherry pie filling on top.
- Place the second layer on top and frost with chocolate icing if desired.
- Top with fresh cherries for decoration.
Notes
Can be served with vanilla ice cream or whipped cream for added indulgence. Store in an airtight container for 3-4 days at room temperature or up to a week in the fridge.