Really sexy title for Valentine’s Day…
Chocolate-Cherry Cake
This no-egg, dense and moist cake is perfect for your rice cooker.
Ingredients
- 1 1/2 c. flour
- 1/2 c. sugar
- 4 T. cocoa powder
- 1 t. baking soda
- 1/4 t. fine sea salt
- 1/2 t. cinnamon
- pinch of cayenne
- 6 T. melted coconut oil, cooled slightly
- 1/2 t. vanilla
- 1 T. white vinegar
- 1 c. water
- ¼ c. dried cherries
Instructions
- In a medium bowl, whisk together the dry ingredients.
- Add coconut oil, vanilla vinegar and water. Mix until smooth. Mix in cherries.
- Prepare rice cooker bowl by coating with a big more coconut oil.
- Pour batter into the prepared rice cooker bowl.
- Set rice cooker to “Cake” setting (or set your version to ‘slow’ if possible for 60 minutes and start cooker). Check cake at 45 minutes. Cake is finished when a toothpick comes out clean from edges and center of cake. (Depending on your cooker, it may take up to 75-80 minutes; keep checking after 45 minutes at 10-15 minute intervals.)
- Remove bowl when cake is finished and allow the cake to cool in the bowl for 15 minutes before removing. Carefully invert bowl over a serving platter and remove cake.
- When cake is cool, whisk together powdered sugar and a bit of cocoa powder and dust over the cake.
I based this cake on one found here. The cherries complement the cinnamon and the vinegar and cayenne gives it a hint of the unexpected.
I like this cake for a number of reasons:
- I did not have to heat up the entire oven for this one little cake.
- We are still concerned about portion control, so this recipe was perfect, i.e. we didn’t have a giant layer cake sitting around begging to get eaten.
- It isn’t too sweet.
- Its taste reminds me of a chocolate cake that my grandmother used to make (which had been passed down by her mother).
Please note that since we started on our 2017 Challenge that I have only made exactly two desserts, this cake and the rice cooker mini-cheesecake.
Confession: I actually did make two other desserts but they were not for our personal consumption. I made Lemon Bars and those oh-so-decadent Hello Dolly bars for The Hubs to take to work to sabotage the other 2017 Challenge players. (One of his co-workers paid me the ultimate complement. After eating big pieces of both the lemon bars and the Hello Dollies, he told The Hubs, “No wonder you’re a fat ass.” I guess it was a complement for me. It only resolved The Hubs to win that $800!)
I may make this cake again in a double portion and add lots of calorific butter cream frosting and send it back to his workplace.
I’m kinda’ bad like that….
I love the soft tender crumb of this chocolate cake..well use of your new bought rice cooker, Deb.
Thanks, Angie.
It looks delicious, Debra! I will definitely have to pull out the rice cooker to make this cake. Like your confession too! 🙂
Thanks, Pam. I need to make some other decadent treats to send! 🙂
What a luscious cake Debra! And I love the fact that it is not overly sweet!
It may be a new favorite just because of the simplicity! Thanks, Katerina!
Yum! And there’s nothing like a little taste of grandma 🙂
You are soooo right, Chris.
Our rice cooker doesn’t have a cake setting, it’s pretty basic but what a fantastic idea. For portion control, great idea. Now, we are thinking on si liar lines, except you did the healthy version. I also made a chocolate cherry cake but didn’t need a big cake in the house! I gave half to the kids. I froze 4 pieces for us.
I think I could even half this recipe for portion control because it made a pretty thick (high) cake.
LOL! You definitely need to send that second version of the cake to your hubby’s workplace. 🙂 This looks terrific — really interesting recipe. Thanks!
Yep. Sabotage is my middle name.
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