Ooey Gooey Chocolate Cherry Cake

I know. It is very rare that I'd start off with a picture right away rather than launching into some babbling litany about stuff like bread or football. However, this cake is so completely awesome that I just wanted to get to it right away and I didn't feel that I could talk about it in a way that would do it  the justice it deserves. This cake is awesome in so many different ways. It is super moist, super chocolatey, super dense and super rich but not overly rich. I thought with Valentines Day right around the corner this would be a perfect time to share it with you. This is a perfect Valentines Day cake. It also makes an awesome gift. 

Chocolate Cherry Cake

1 1/2 c. flour

1 c. brown sugar

3 Tbs. cocoa powder

1 tsp. baking soda

1/2 tsp. salt

2 oz. melted dark chocolate - 60% or more

4 Tsp. oil

1 c. water

1 Tbs. vanilla

Fudgy Frosting

1/2 c. milk

1/2 c. butter or margarine

1 12oz bag semisweet or bittersweet chocolate

1 c. chopped moreno cherries. Or strawberries. Or blackberries. Or any other kind of berry you can think of. Or just leave 'em out all together. This is a completely optional ingredient. If berries ain't your thing try walnuts. Or pecans. Peanuts.  You get the idea.

So here is what you do after you preheat your oven to 350

1. Melt the chocolate. I melt chocolate over a double boiler on the stove but you can also melt it in the microwave. Just microwave in 30 second increments stirring in between until all melted.

2. Mix together the dry ingredients.

3. Add the melted chocolate and the wet ingredients except for the vinegar.

4. Stir it all together.

5. Stir in the vinegar.

6. Bake for 30-40 minutes in an 8 or 9 inch cake pan.

Oh yeah, did I mention this cake is totally easy to make. It takes just a few minutes to mix it all together and get it in the oven. Now lets make the frosting...

1. Place the milk and sugar over low heat on the stove and let the sugar dissolve. Now, you guys may have already noticed, but up until this point the cake has been a dairy free cake. If you would like to keep it that way then go ahead and use coconut milk like I did. Or rice milk. Or almond milk. Or whatever non milk you little heart so desires. Otherwise, go ahead and use regular milk or if you're really into extra fat use cream. You've got some options here.

2. Once the sugar has dissolved add the chocolate and stir until melted.

3. If you are using one of the optional add ins then measure out 3/4 c. of frosting and stir in your cherries, berries, nuts or whatever you are using. If you aren't using them then just skip this step and keep on keeping on.

4. Let the frosting cool a bit. It will be a runny consistency at first. Let it cool until it is a frosting consistency. I've heard some recipes say to let your frostings cool until they are the consistency of toothpaste. I think that's gross. I don't want to frost my cake with toothpaste. I want to frost my cake with frosting.

Ready to put this bad boy together?

1. When the cake has completely cooled slice it horizontally in half so you have two layers.

2. Frost the top of one of the layers. Don't be skimpy. I made sure you would have plenty of frosting to work with. Its my favorite part.

3. Place the second layer on top.

4. Use the rest of the frosting to frost the rest of the cake.

5. If you are using the cherry, berry, or nut option then pour this mixture over the top of the cake letting it run down the sides. This makes it look not only fancy, but also extra gooey and yummy.

And there you have it folks.

So I know at first glance this might look like a lot of directions but that is only because I like to talk. In all actuality, this cake is really simple, doesn't take an obscene amount of time to put together and it tastes great. Its also great news for vegans or those with dairy allergies, as it contains no milk or eggs.