Ingredients:

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup pitted cherries (fresh or frozen)
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings (for garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line two ramekins or small baking dishes (can also use a muffin tin for mini cakes).
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together granulated sugar, buttermilk, vegetable oil, egg, and vanilla extract until smooth and well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid over-mixing.
  5. Pour the batter into prepared ramekins about halfway full (or the muffin tin).
  6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool.
  7. In a saucepan over medium heat, combine the cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract.
  8. Cook while stirring gently until the mixture thickens and becomes bubbly (about 5-7 minutes). Remove from heat and let it cool completely.
  9. In a large mixing bowl, pour in the heavy whipping cream, powdered sugar, and vanilla extract.
  10. Using a hand mixer or stand mixer, whip the cream on medium-high speed until soft peaks form (about 3-4 minutes). Do not over-whip.
  11. Once the chocolate cakes have cooled, carefully remove them from the ramekins or muffin tin. Cut each cake into small cubes.
  12. In clear dessert cups or jars, layer the dessert: Add a layer of chocolate cake cubes at the bottom, spoon a layer of cherry filling over the cake, and add a dollop of whipped cream. Repeat the layers until the cups are filled, finishing with whipped cream on top.
  13. Garnish with chocolate shavings.
  14. Refrigerate the dessert cups for at least 2 hours before serving to allow the flavors to meld.