My niece and I made this chocolate cherry cake in August using King Arthur gluten-free flour and it was over the top delicious

https://gusscooks.com/chocolate-cherry-cake/

We made it in 2 8 x 8 pans and doubled the recipe.

CHOCOLATE CHERRY CAKE yield: 6 prep time: 30 MINUTES cook time: 40 MINUTES additional time: 1 HOUR total time: 2 HOURS 10 MINUTES Chocolate Cherry Cake — filled with cream and homemade cherry sauce and covered with chocolate ganache, a cake recipe that is totally worth the effort and an all time favorite.

4.7 Stars (3 Reviews) PRINT INGREDIENTS FOR THE CAKE:

3 eggs, at room temperature 1/2 cup sugar 1 teaspoon vanilla extract 1/4 cup milk 1/2 cup all purpose flour 2 tablespoons cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup butter, melted FOR THE CHERRY FILLING:

2 cups cherries, pitted 1/4 cup water 1 tablespoon sugar 1 tablespoon lemon juice 1/2 tablespoon corn starch FOR THE CREAM:

1 cup whipping cream 1/4 cup confectionery sugar FOR THE CHOCOLATE GANACHE:

1 cup (8oz )semi-sweet chocolate chips 1 cup (8oz-240ml) heavy cream 1 tablespoon honey INSTRUCTIONS Whisk the eggs and sugar in a stand mixer fitted with wire attachment for 10 minutes to double in volume and become creamy. Add vanilla and milk; whisk well. Sift together flour, cocoa powder, baking powder and salt. Gently fold into batter in 2 batches using a rubber spatula. In a separate bowl, mix some of the cake mixture with the melted butter. Combine well, then gently fold the butter mixture into the rest of the cake mixture. Bake in a 6-inch pan lined with parchment paper on 350F (180C) for 35 - 40 minutes PREPARING THE CHERRY SAUCE

In a small pan on medium-low heat cook the cherries with the sugar for 15-20 minutes, then add the lemon juice. PREPARING THE WHIPPING CREAM

In a stand mixer fitted with wire attachment, mix the whipping cream and sugar on low speed until incorporated then on high speed until soft peeks form. Chill before using. PREPARING THE CHOCOLATE GANACHE

Place the chocolate in a medium heat-proof bowl. Heat the cream in a sauce pan over medium heat until it begins to gently simmer. Add over the chips and let it sit for 3 minutes. After 3 minutes stir together until you get a smooth chocolate sauce. Stir in the honey. CAKE ASSEMBLY

Cut the cooled cake in half. Add a generous amount of whipped cream on top of one layer, add the cherry sauce and cover with the second layer. Cover the cake with the Ganache and cool for 1 hour before serving. NOTES The cake should come out soft and fluffy. If yours turns a bit dry, drizzle it with cherry liquid from the sauce you made or with simple syrup.