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>> Monday, February 14, 2011

Happy Valentine's Day! Foremost on my mind this holiday? Desserts! Last year, I layered together a no-bake, Chocolate-Peanut Butter Fudge-Tart for the two of us to enjoy. The year before that, I chilled our favorite Chocolate-Coconut Pie. This year, I wanted to bake something.

So, that's exactly what I did.


I picked up a set of three spring-form pans this weekend for $4.00. I suggest using a springform for this recipe if you want to display your cake in a pretty way. However, if all you're interested in is gobbling it up, any 9-incher will do. (TWSS?! Ah. No! OK. That's a really, really bad one.)

Note: Our cake only lasted a day and a half.


CHOCOLATE-CHERRY CAKE
(Print This Recipe!)

What you'll need . . .
  • 1-1/4 cup whole wheat flour
  • 1/2 cup hazelnut (or other nut) meal
  • 1/4 cup golden flax meal
  • 1 teaspoon baking powder
  • 1/2 cup Earth Balance (or butter)
  • 3/4 cup sugar (I use Florida Crystals)
  • 1/2 cup semi-sweet or bittersweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1/4 cup almond milk (or regular milk)
  • 3 tablespoons Bob's Red Mill egg replacer mixed with 9 tablespoons water (or 3 eggs)
  • 3/4 pound pitted, frozen black cherries
  • 1 to 2 tablespoons extra sugar

Method . . .
  1. Preheat your oven to 350 degrees F. Butter the sides and bottom of your 9-inch springform cake pan. Add a pinch of flour to the pan to lightly coat where you buttered. Or you can also cut a circle of parchment for the bottom.
  2. In the bowl of an electric mixer, cream together the 1/2 cup butter and 3/4 cup sugar. Then add in the egg replacer (mix it first with the water) and vanilla extract. Beat well until fluffy and well combined.
  3. In your microwave (or on your stove-top) melt the chocolate and then add it to the wet ingredients along with the almond milk. Mix until well combined.
  4. In another bowl, whisk together the flour, hazelnut meal, flax meal, and baking powder. Then add the dry ingredients to the wet -- one half at a time. Stir until there are no lumps.
  5. Batter will be relatively stiff. Put it in your cake pan and press down evenly (I used a piece of plastic wrap so it wouldn't stick to my hands).
  6. Then press a single layer of frozen cherries into the top of the cake (I left 1/4" or so on the sides). Sprinkle with the 1 to 2 tablespoons of sugar.
  7. Bake for 45 to 50 minutes -- checking halfway through to pour out a bit of the cherry juice that will accumulate (it's OK if it seeps into the cake a bit). Cake is done when a toothpick inserted comes out with only a few crumbles on it.
  8. Let cool for 15 minutes before cutting/removing from pan. Store in your fridge for up to 3 days, if it lasts that long.
I could have baked our cake for a few more minutes, which is why I suggest up to 50 minutes for a bake time. It was pretty gooey in the middle. I bet if you use fresh cherries, that would help. Frozen give off quite a bit of juice.

Either way, it tasted and looked incredible.


How will you celebrate/have you celebrated V-day? We still haven't made any plans. I imagine we'll do a work-night dinner date at some point this week. Not tonight, though. I have chorus!

Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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