Chocolate Cherry Cake

Chocolate Cherry Cake / Forkful of Awesome

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 / Forkful of Awesome


Chocolate Cherry Cake / Forkful of Awesome

Chocolate Cherry Cake

Inspired from Nigella Lawson’s Chocolate Pear Pudding Cake

9 servings


  • 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


  1. Preheat your oven to 350 degrees.  Butter a 8×8 pan and set aside.
  2. Drain any excess liquid from the cherries, and plop into your pan.  Spread them out evenly.
  3. 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.
  4. While the processor is running, add the coffee down the spout.  Run your machine until everything is just combined.
  5. Dollop the batter over your cherries.  Smooth out the top.
  6. 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.
  7. 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.

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  1. says

    , j’ai encore appris de nombreuses choses qui m’intéresses en me
    rendant sur ce site. Compte sur moi pour vous faire un lien de retour sur mon blog.

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