Sauce Magazine


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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup sugar

  • ¾

    cup strong brewed coffee

  • ¾

    cup buttermilk

  • 3

    Tbsp. canola oil

  • 2

    large eggs

  • 1

    tsp. vanilla extract

  • cup flour

  • ¾

    cup cocoa powder

  • tsp. baking soda

  • ¾

    tsp. baking powder

  • ¾

    tsp. plus a pinch kosher salt, divided

  • 8

    oz. frozen, pitted cherries, thawed and roughly chopped

  • 4

    oz. semi-sweet chocolate chips

  • ½

    cup heavy cream

  • Chocolate shavings or sprinkles, for garnish


Preheat the oven to 350 degrees. Grease the bottom of a 9-inch pie pan or cake pan with cooking spray and line with parchment paper. • In a large mixing bowl, whisk together the canola oil, coffee, buttermilk, eggs, sugar and vanilla extract. Gently fold in the flour, cocoa powder, baking soda, baking powder and ¾ teaspoon salt until just combined, then fold in the cherries. Pour the batter into the pie pan. • Bake 30 to 40 minutes, until a toothpick inserted in the center comes out with just a few crumbs attached. Let cool completely. • Meanwhile, prepare the ganache by bringing the cream to a simmer in a small saucepan over medium heat. Add the chocolate chips and the remaining pinch of salt. Remove from heat, cover and let rest 2 minutes. Whisk gently until the chocolate is completely melted and the ganache is smooth. Let cool completely. • Turn the cake out of the pan and onto a serving platter. Drizzle with the cool ganache and garnish with chocolate shavings or sprinkles before serving. - See more at:


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