Step-by-Step Instructions

• Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.
• In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Stir in ½ cup of granulated sugar until it begins to bubble. Add the pitted tart cherries and cook for an additional 2-3 minutes.
• Stir in ¼ teaspoon of vanilla extract, then pour the cherry mixture into the prepared cake pan.
• In a large mixing bowl, sift together 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, ½ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt.
• In another bowl, whisk together 2 large eggs, 1 cup of buttermilk, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract until smooth. Gradually add this to the dry ingredients, mixing gently.
• Carefully stir in ½ cup of boiling water until the batter is smooth. Pour this mixture over the cherry topping in the cake pan.
• Bake in the preheated oven for 35-40 minutes or until a toothpick comes out clean.
• Allow the cake to cool in the pan for about 10 minutes before inverting onto a serving platter.
• Serve warm or at room temperature, optionally garnished with whipped cream or vanilla ice cream.