Cherry Chocolate Cake
Total Time
55 minutes
Prep Time
20 minutes
Cook Time
35 minutes
Rating
4.8 out of 5 stars
(29)
Ingredients
1 9" cake
- 1 ½ cups whole wheat pastry flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 scant cup raw (turbinado) sugar
- ½ cup melted coconut oil or quality vegetable oil
- 1 cup coffee (or 1 cup of cold water)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons cider vinegar
- 1 ¼ pound dark cherries (pitted)
- 1 cup semi-sweet chocolate chips
- 1 to 2 tablespoons hot water
- ½ teaspoon vanilla extract
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Preparation
Step 1
Preheat the oven to 375 degrees Fahrenheit.
Step 2
Pit the cherries using a cherry pitter.
Step 3
Line the bottom of a 9-inch non-stick springform pan with parchment paper.
Step 4
Whisk together the flour, cocoa powder, baking soda, salt, and sugar directly into the cake pan.
Step 5
In a measuring cup, mix together the oil, cold coffee (or water), almond extract, and vanilla extract.
Step 6
Pour the liquid ingredients into the baking pan, mix the batter with a fork or a small whisk until smooth.
Step 7
Add the vinegar and stir quickly until evenly distributed.
Step 8
Mix in the cherries with minimal stirring, poke them down into the batter with your finger.
Step 9
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.
Step 10
For icing, microwave chocolate chips in twenty-second intervals, stirring after each, thinning with a little hot water, and mix in ½ teaspoon vanilla extract.
Step 11
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Chef's notes
Adapted from Moosewood Restaurant.
Top with a dusting of powdered sugar for a pretty effect.
Do not let dogs near this cake as it contains chocolate.
