This recipe is sponsored by Ziploc®. This cake takes an unexpected turn from easy prep and serve, to a decadent dessert that deserves the recognition of an all-day baking affair. I tend to find baking relaxing, but the aftermath is often the opposite. This cake is a perfect way to simply reward yourself for relaxing.
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup hot coffee
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon pure vanilla extract or vanilla paste
- 3/4 pound fresh red cherries, pitted and sliced in half
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract or vanilla paste
- Juice of 1 lemon
- 2 teaspoons cornstarch
- Pinch of kosher salt
- Your favorite ice cream or whipped cream
Instructions
- For the cake: Preheat the oven to 340 degrees F. Spray the inside of a medium (32-ounce) reusable oven-safe silicone container with nonstick cooking spray.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the coffee, oil and buttermilk and mix until well combined. Add the egg and vanilla and whisk until the batter is smooth, 2 minutes or so. Pour the batter into the prepared container and place it standing up on a baking sheet with the seal open. Bake until a toothpick can be inserted into the center of the cake and removed cleanly, about 50 minutes. Let cool completely, about 1 hour.
- For the vanilla baked cherries: Combine the cherries, sugar and vanilla in a small (16-ounce) reusable oven-safe silicone container. In a small bowl, combine the lemon juice and cornstarch; pour over the cherries in the container. Zip the container, leaving the seal open 1 inch to vent. Place the container standing up on a baking sheet and bake until the cherries are simmering in liquid, about 30 minutes.
- Open the container carefully. Stir the cherries and allow to cool completely, about 1 hour.
- For serving: Remove the cake from the medium container then cut the cake into 4 slices. Top with the vanilla baked cherries and ice cream or whipped cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 664 |
| Total Fat | 30 g |
| Saturated Fat | 3 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 6 g |
| Sugar | 63 g |
| Protein | 8 g |
| Cholesterol | 48 mg |
| Sodium | 682 mg |
Reviews
Fantastic! I didn’t have the ziploc products, and used a small loaf pan for the cake. The dessert was FANTASTIC and easy to put together. Will be making again and again!