A tender chocolate cake studded with morello cherries, swimming in a satiny chocolate sauce and topped with whipped coconut cream, more morello cherries and chocolate shavings. Dead easy to make and perfect for any last minute decadent dessert needs!
1 ½cupsdark morello cherries in light syrup, jarred(drained and divided)
⅔cupgranulated sugar
¼cupunsweetened cocoa powder
1 ½cupsreserved cherry syrup, boiling(add water to make 1 1/2 cups if needed)
whipped coconut cream or vanilla vegan ice cream, for serving
vegan chocolate shavings, for serving
Instructions
Preheat the oven to 350°F. Lightly grease a 10" baking dish (round or square.)
In a medium sized bowl, sift the flour, sugar, cocoa sweetened, baking powder, salt, and instant espresso powder together. In a small bowl, combine the plant-based milk, oil, vanilla extract and almond extract. In another small bowl, sift the remaining sugar and cocoa powder together.
Mix the flour mixture with the milk mixture until barely combined. Stir in 3/4 cup of the cherries, mixing just until combined. It will be thick - spread it evenly in the prepared baking dish. Sprinkle the sugar and cocoa powder mixture evenly over the batter, and then slowly pour the boiling cherry juice over the top being careful not to have the pot held too high so you don't splash it or create a crater. Do not stir.
Bake 35-40 minutes on a piece of foil in case of boil over. Let cool for 15-20 minutes before serving. Top with whipped cream, the remaining cherries and chocolate shavings.