To make a bigger batch, multiply the recipe by 1.5 and use a 13x9-inch pan. You may need to bake the cake a few minutes longer.
1cup(240 ml) hot water
1/3cup(30 g/1 oz) cocoa powder
1cup(140 g/5 oz) all-purpose flour, sifted
1cup(200 g/7 oz) granulated sugar
1teaspoonpure vanilla extract
1 1/2cups(230 g/8 oz) fresh cherries, pitted and halved (for other options, read above post)
1/2cupchocolate chips or chunks
Preheat oven to 350F/180C and grease an 8x8-inch pan.
In a small bowl, whisk together hot water and cocoa powder until smooth. Set aside to let cool slightly until warm.
In a large bowl, mix together flour, sugar, baking powder, and salt.
In another medium bowl, mix together eggs, oil, vanilla extract, and water-cocoa mixture. Add egg mixture into flour mixture and mix with a rubber spatula just until combined. Do not overmix—the less you mix, the lighter the cake will be.
In a small bowl toss cherries with 2 teaspoons flour in order to prevent cherries from sinking during baking. Add cherries and chocolate chips to cake batter and fold just until combined.
Scrape batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean (repeat testing if your toothpick runs into a cherry). Allow cake to cool completely on a wire rack.
Dust the top with powdered sugar or top with chocolate ganache. Serve at room temperature.
Cake can be kept in the refrigerator for up to 4 days.