Need a chocolate fix in a dense-fudgy-brownie-cake sort of way? Then this cake will put you over the edge. It is so dense, so moist, so fudgy. Want to go into a bonafide sugar coma? Serve it with ice cream. While warm. Perfection.
I made this cake in honor of Stepdaughter #2’s arrival last weekend. I bought a bundt pan last week kind of on a whim, though I’ve always wanted a real one. I have a “bundt” pan, which is an insert that fits into my springform pan. It works okay…unless I have something liquidy and then it leaks like a sieve. No bueno. Now I have the real deal. And it came with a recipe for chocolate cake! Of course, this recipe is not exactly like the recipe from the bundt pan. I’m trying to remember the last time I followed a recipe word-for-word as written…hmm. I’ll have to get back to you on that.
Have you ever used white balsamic vinegar? It is in NO way similar to red balsamic vinegar. The red version, which I love, has a pungent, sour taste and just smelling it causes the sour glands in the back of my mouth to pucker. White balsamic vinegar is sweet and very thick, like syrup. You can use another vinegar in this recipe (I’m not sure I would use the red balsamic vinegar, though, that might just be too weird) if you don’t have white balsamic vinegar in your pantry. But if you want a real treat, pick some up and try it in this recipe. Then pick up a nice flavored olive oil (like blood orange) and mix the two together on a plate, crack some black pepper over it, and dip bread in it. YUM. This was a potluck favorite for dipping monkeybread.
It was sunny and warm last weekend, and the solar oven got plenty of use. I baked this cake in it, but it was just a little too much for the solar oven to handle in the time I had before I wanted to eat this cake, so it spent a couple of hours in the solar oven and another 20 minutes or so inside to complete the baking. How long will it take to cook in a regular oven, you might wonder? I have no idea, though I’ll try to give you an estimated time. This is one you’ll just have to monitor and check on periodically until it’s done. But worth the extra effort!
Chocolate cherry brownie cake
3 cups white flour
1 ½ cups whole wheat flour
2 cups granulated sugar
1 cup powdered sugar
½ cup cocoa
¾ tablespoon baking soda
¾ teaspoon salt
½ cup plain yogurt
½ cup vegetable oil
3 tablespoons white balsamic vinegar
1 tablespoon vanilla extract
¾ cup chopped dried cherries
3 cups boiling water
1 ½ cups chocolate chips
Combine all ingredients except for the chocolate chips in a large bowl. Mix well, then stir in the chocolate chips. Pour into a well greased bundt cake pan and bake at 350 degrees F until a knife inserted deep into the cake comes out clean. Since I began cooking this in my solar oven, but had to finish baking it inside, I can only guess how long it will take to bake—start with 45 minutes, and check on it when you begin to smell the lovely chocolate aroma seducing you towards the oven. It may take up to 1 hour to bake all the way through because this is a dense, dense cake.
Allow the cake to cool for 10 minutes or so in the pan, then invert it onto a baking rack to cool. While the cake is still warm, pour the icing (see below) over the cake, but be sure to have a pan beneath the cooling rack to catch the drips.
1 tablespoon white balsamic vinegar
3 tablespoons powdered sugar
Sigh…the last piece. A sad moment in my day.