This cake is now one of my favorite cakes. It is very quick and easy to put together, and the end results is rich, dense, chocolate-y goodness. I made it with sweet cherries, because that’s what I had at home, but it might be even better with sour cherries, or tart blackberries.
1 c all-purpose flour
1/2 c unsweetened cocoa powder
1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
3/4 c granulated sugar
1/2 c unsalted butter, softened to room temperature
1 tsp vanilla
3/4 c almond milk
3/4 c chocolate chips or chunks
1 1/2 c sweet dark cherries, pitted, halved
Preheat oven to 375 degrees F. Lightly grease 9″ spring form pan. Line with parchment paper. Grease and flour the paper. (You can also use 9″ square pan).
Whisk together the dry ingredients (flour, cocoa, cinnamon, soda, baking powder and salt), set aside. Beat sugar and butter to light and fluffy. Add egg and vanilla – beat 1 min. Add dry ingredients alternating with milk, mix until just combined. Pour into pan and sprinkle with the chocolate chips.
Bake 25 minutes, then arrange cherry halves on top of the cake and push them in the batter. Bake 20 more minutes (cake should not wiggle in the center) and test the middle for doneness, then cool completely.
Adapted from crunchycreamysweet.com