by Sande Waybill

Created on: September 04, 2008   Last Updated: November 28, 2011

Chocolate cherry cake would be one of my favorites. However, I do not often indulge. For both health and financial reasons, I tend to eat the three parts separately - chocolate, cherries, and cake making three different desserts. On occasion, I might actually create a chocolate cherry cake, and it is a delicious treat when I do!

To make the egg-free recipe that I generally use, you will need:

CAKE
* 4 cups plain flour
* half a cup cocoa powder
* half a cup grated coconut
* 2 cups dark brown sugar
* a teaspoon sodium bicarbonate
* 100g melted butter
* half a cup coconut cream
* water
* 1 cup stoned and halved fresh cherries

DECORATION
* 100g whipped cream or spray-cream
* 100g grated dark chocolate
* a dozen glace cherries

To make the cake, mix the first five ingredients together. Into this dry mixture, pour the melted butter and coconut cream, stirring them in. Next, add a little water at a time, stirring this in also. When your mixture has the consistency of a thick batter, stop adding water and drop in the fresh cherries. Stir them in evenly. Tip your cake mixture into a greased cake pan and bake on a medium heat for forty minutes.

To jazz up the cake for a special occasion, spread or spray whipped cream over the surface of the cooled cake. Sprinkle grated chocolate evenly over the cream and then position a dozen glace cherries in your chosen design. I usually put them around the edge, but you may prefer to dot them about at random or put them in the center.

Finally, chill the cake in the fridge for ten minutes before cutting and consuming.

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