Moist, Fudgy, Divine Chocolate Cherry Cake

Erika — Sat, 28 Feb 2026 19:00:52 +0000

This recipe was originally given to me as a box cake modification, but I’ve taken it to the next level making it from scratch with fresh-milled flour and avocado oil. The smell from the oven was like a sirens call drawing my husband into the kitchen all the way from upstairs.

This recipe produces a moist, divine chocolate cake with a smooth chocolate icing that will be calling for you to eat another slice before you know it.

Moist, Fudgy, Divine Chocolate Cherry Cake

This recipe was originally given to me as a box cake modification, but I've taken it to the next level making it from scratch with fresh-milled flour and avocado oil. The smell from the oven was like a sirens call drawing my husband into the kitchen all the way from upstairs.

Course Dessert

Cuisine American

Keyword chocolate cherry cake recipe, devine chocolate cake, fresh-milled flour chocolate cake, heavenly chocolate cake, moist chocolate cake recipe

Author Erika

Equipment

Ingredients

Cake:

310 g soft white wheat berries
2 c Sugar (420g)
¾ c Cacao powder (73g or cocoa powder)
2 teaspoon Baking Powder
1 ½ teaspoon Baking Soda
1 teaspoon Salt
1 c Whole Milk
½ c Avocado Oil
2 Eggs
2 teaspoon vanilla extract
1 teaspoon almond extract
1 c Hot Water
1 can Cherry Pie Filling (I used Duncan Hines Simply Cherry)

Icing:

1 c Sugar
5 tablespoon Unsalted butter
⅓ c Whole Milk
1 c Milk Chocolate Chips (I use Azure Standard)

Instructions

Mill your wheat berries to a fine fresh-milled flour

MAKING THE CAKE BATTER:

Mix together the fresh-milled flour, sugar, cacoa powder, baking powder, baking soda, and salt in a bowl.
Add in milk, avocado oil, eggs, vanilla extract, almond extract, hot water, and can of cherry pie filling. Stir until combined and no dry flour is present. I usually mix this by hand so you don't overwork it.
Grease a 9×13 pan with avocado spray and spread batter evenly into the pan.

BAKING THE CAKE:

Preheat the oven to 350 degrees.
Let the batter sit on the counter in the pan while the oven preheats or for at least 15 minutes. This allows time for the fresh-milled flour to absorb the liquids.
Bake the cake in the center of the oven for 60 minutes. A toothpick will come out fairly clean when inserted into the center of the cake.

MAKING THE ICING:

While the cake is cooling, make your icing.
In a medium saucepan, add 1 c. of sugar, 5 tablespoon unsalted butter, ⅓ c. milk, and 1 cup milk chocolate chips and mix together.
Bring icing mixture to a rapid boil over .medium high heat stirring constantly. Once at a rapid boil, allow it to continue to boil for 1 minute. After the 1 minute, remove it from the heat.
Let the icing cool slightly before pouring onto the cake. If you allow it to cool a little too much, you can return it to the heat to loosen it up so it pours smoothly onto the cake. Make sure to give it a stir before you begin to pour it on your cake. Spread it out evenly over the entire surface of the cake.
Enjoy this cake warm or cold. It's delicous either way!

Notes

I used volume measurements for everything except my wheat berries, but I did give estimates on the sugar and cacao powder in weight for convenience. I have not tested this recipe yet using those measurements.

The post Moist, Fudgy, Divine Chocolate Cherry Cake appeared first on Our Rooted Mess.

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Moist, Fudgy, Divine Chocolate Cherry Cake