Dude, after the holidays, I’ve taken a serious food nap. I had the most fun entertaining friends and family for Christmas. However, they exited the door, and my food creativity took a nosedive. Of course I’m still eating a lot. But, I’m making foods that are simple, easy to prepare, food that requires no recipe. Foods from my childhood. There’s been a lot of oatmeal, pasta dishes, eggs, green salads, simply steamed veggies with a large dollop of salted butter. Hamburgers. All these foods I know well.
And when I’ve run out of meal ideas that are stored away in my brain, I always turn to one cookbook. Nigella Express. Oh, it’s so great. When you’re looking for gourmet, time-consuming recipes that require 25 specialty ingredients, don’t use this book. However, if you are in need of some delicious, simple, fast, tasty food, ah-hah, this cookbook is your answer. Nigella’s writing is poetry, her need for convenience and ease is unapologetic, and she’s damn sexy too. If that isn’t inspiring enough, I don’t know what is.
I was craving a simple dessert the other day, and remembered the Chocolate Pear Pudding Cake in Nigella Express. I had everything I needed to make the cake, except the pears. Buuuut, I did have frozen cherries. I thought it just may work… and it did. And that my friends is how new recipes are born.
And so, I give you my Chocolate Cherry Cake. It’s not too rich, not too sweet, not too heavy. My kids and I had this for afternoon snack, and it was just right. You can definitely make it more indulgent by serving it with whipped cream, ice cream, and/or chocolate sauce.
Chocolate Cherry Cake
Inspired from Nigella Lawson’s Chocolate Pear Pudding Cake
- 12 oz bag frozen dark cherries, thawed
- 10 tbsp butter, softened
- 2 eggs
- 1 cup brown sugar
- 3/4 cup flour*
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup brewed coffee
- Preheat your oven to 350 degrees. Butter a 8×8 pan and set aside.
- Drain any excess liquid from the cherries, and plop into your pan. Spread them out evenly.
- In a food processor, combine all the ingredients except the coffee. Whiz everything together. You’ll have to scrape down the sides of the food processor with a spatula and whiz again.
- While the processor is running, add the coffee down the spout. Run your machine until everything is just combined.
- Dollop the batter over your cherries. Smooth out the top.
- Bake for 30-35 minutes. I always lean towards under-baking rather then over-baking, so check your cake at the 30 minute mark. If the middle doesn’t look quite set yet, take it out! You’ll end up with a perfectly moist cake.
- Serve by itself, or sex it up with chocolate sauce, whipped cream, or ice cream. Yum.
* During one of my test recipes, I used spelt flour instead of wheat flour, and it turned out fantastic. I used the same amount of spelt as I did flour.