Recipe Index

Ingredients

• 1 lb fresh or frozen (not thawed) pitted sour cherries (about 3 cups)
• 2/3 cup granulated sugar
• 1 tsp almond extract
• 1 cup boiling water
• 3/4 cup unsweetened cocoa powder (not Dutch-process)
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1¼ tsp baking soda
• 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt
• 2 sticks (1 cup) unsalted butter, softened
• 1¼ cups packed dark brown sugar
• 4 large eggs
• 1 cup semisweet chocolate chips
• powdered sugar and whipped cream, for garnish (optional)

Method

1. Toss the cherries with the granulated sugar and almond extract and leave them to macerate for at least 2 hours, then drain them and reserve 1/2 cup of the juices.
2. Heat the oven to 350°F, and butter and flour a 13x9-inch metal baking pan, tapping out the excess flour.
3. Whisk the boiling water with the cocoa powder until smooth, then whisk in the reserved cherry juices and vanilla extract.
4. Combine the flour, baking soda and salt in a separate bowl.
5. Beat the butter and dark brown sugar together for about 3 minutes until pale and fluffy, then beat in the eggs one at a time.
6. Add the flour mixture and cocoa mixture alternately to the butter bowl, beginning and ending with flour, and mix on low until the batter just comes together.
7. Scrape the batter into the pan, scatter the drained cherries and chocolate chips across the top, and bake for 35–40 minutes until a tester comes out clean.
8. Cool the cake completely in its pan, cut it into squares, and dust with powdered sugar and serve with whipped cream if liked.

Cook: 45 minutes · Total: 4 hours

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data