Cherry Chocolate Cake
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare Dry Ingredients: In a medium bowl, sift together 2 cups of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of baking powder. Mix well and set aside.
Prepare Wet Ingredients: In a separate large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy. Add 4 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in Cherries and Chocolate Chips: Gently fold in 1 1/2 cups of pitted and chopped cherries and 1 cup of chocolate chips until evenly distributed throughout the batter.
Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Frost: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Once cooled, frost the cake with your favorite chocolate frosting and decorate with additional cherries and chocolate chips, if desired.