One Bowl Chocolate Cherry Cake

INGREDIENTS

Cake

• 1 large egg, room temperature
• ½ cup evaporated milk
• ¼ cup canola oil
• 1 tsp pure vanilla extract
• ¾ cup cake flour
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp kosher salt
• ⅓ cup brewed coffee
• 1 cup canned cherries, drained, syrup reserved

Frosting

• 6 Tbsp salted butter, room temperature
• 2 ½ cups confectioners sugar
• 4 Tbsp unsweetened cocoa powder
• 5-6 Tbsp evaporated milk
• 1 tsp pure vanilla extract

PREPARATION

To make cake:
Preheat oven to 350 F. Grease an 8 -inch round cake pan with nonstick baking spray or butter, then line the bottom with parchment paper.

In a large mixing bowl, whisk together egg, evaporated milk, canola oil, and vanilla.

Add flour, sugar, cocoa powder, baking powder, and salt, then whisk until smooth and flour has been fully incorporated. Stir in coffee.

Add cherries and 2 Tbsp reserved cherry syrup to bowl, then gently fold into cake batter. Pour into prepared pan. Bake for 33-35 minutes, or until center no longer wiggles and a cake tester inserted into the center of the pan comes out clean.
Let cool for 10 minutes in pan, then transfer cake to a wire rack to continue cooling before frosting, at least 1 hour.

To make frosting:
Beat butter in the bowl of a stand mixer on medium speed until smooth and creamy, about 3 minutes. Meanwhile, sift confectioner’s sugar and cocoa powder together.

Alternate adding the sugar mixture and evaporated milk in 3 batches, ending with the evaporated milk. Add the vanilla extract and continue beating until fluffy and light, about 1 minute more.

Spread on cooled cake. Slice and serve immediately.