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Monday, July 25, 2016

Chocolate Cherry Cake with Chocolate Glaze for One

It’s summertime and there’s fresh fruit on every corner. Cherries have been really good this year and I may have bought too many. What to do, what to do…
For the Cake:
6 TBLSP all-purpose flour
3 TBLSP granulated sugar
4 teaspoons cocoa powder
1/2 teaspoon espresso powder
1/4 teaspoon baking soda
Pinch salt
Slosh vanilla extract
1/4 teaspoon apple cider vinegar (or lemon juice)
4 teaspoons vegetable oil
1/4 cup water
1/2 cup dark cherries, pitted and halved
For the Glaze:
1 ounce dark chocolate (that’s about 15 dark chocolate chips, if you don’t have a scale)
1/2 tablespoon hot water
Slosh vanilla extract
Sliced or chopped fresh cherries (for garnish)
Make the Cake:
Preheat oven to 350 degrees Fahrenheit. Grease a 4-inch round cake pan. I often use a single-serving casserole for a cake pan.
  1. In a small bowl, whisk together the flour, sugar, cocoa, espresso, baking soda, and salt.
  2. Add the vanilla, vinegar, oil, and water and combine until the batter is smooth.
  3. Stir in the cherries. Plop the batter into the prepared pan.
  4. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Let it cool in the pan on a wire rack for 5-10 minutes and then get all the rest of the way cool before applying the glaze.  
Make the Glaze:
  1. In a double boiler, melt the chocolate. Stir in hot water and vanilla extract and stir until it’s glassy smooth. If the chocolate appears to seize up, keep stirring. After a few minutes, it will turn into a workable consistency.

Assemble the Cake:
  1. With a delicate touch, spread the glaze onto the cooled cake and garnish with fresh cherries.

This cake can be served cold from the refrigerator or at room temperature.

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