Chocolate Cherry Cake

Yields 1 9-inch cake

Chocolate Cherry Cake
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/3 cup cocoa powder
2 teaspoons espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons vinegar (or lemon juice)
1/3 cup vegetable oil
1 cup water
2 cups dark cherries, pitted and halved

Preheat oven to 350 degrees F (180 degrees C). Grease a 9-inch round cake pan.

In a mixing bowl, whisk together the flour, sugar, cocoa, espresso powder, baking soda, and salt. Add the vanilla extract, vinegar, oil, and water. Using a spatula, mix the batter until smooth. Stir in the cherries.

Pour batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature.

Chocolate Glaze
4 ounces semi-sweet chocolate
1/2 teaspoon vanilla extract
2 tablespoons hot water
Chocolate shavings (for garnish)

In a double boiler, melt the chocolate. Stir in hot water and vanilla extract and mix until smooth. If the chocolate appears to seize up, keep stirring. After a few minutes, it will turn into a workable consistency.

Spread the icing lightly onto the cooled cake and garnish with chocolate shavings and cherries.

To store for longer than a day, place the cake into an airtight container and chill in the refrigerator. I preferred this cake best when cold, but you can certainly allow the cake to warm up to room temperature before serving.