Enjoy this Chocolate Cherry Cake with a chocolate glaze using a natural sugar alternative. The use of coconut sugar adds a touch of natural sweetness while keeping the cake lighter on the sugar. It's a delicious treat that combines the flavours of chocolate, cherries, and herbs in a delightful way.
1/4 Tsp Salt
2 Large Eggs
1/2 Tsp Baking Soda
1 Tsp Vanilla Essence
1 Cup Coconut Sugar
1/2 Cup Vegetable Oil
1 1/2 Tsp Baking Powder
1 3/4 Cups All-purpose Flour
1/2 Cup Unsweetened Cocoa Powder
1 Cup Fresh Cherries, pitted and chopped
3/4 Cup Natural Remedy Tonics Cherry Juice & Herbs
1/4 Cup Dried Herbs (rosemary, thyme, or lavender), finely chopped
Chocolate Cherry Glaze
1/2 Cup Dark Chocolate Chips
Fresh Cherries and Fresh Herbs (optional for garnish)
2 Tbsp Natural Remedy Tonics Cherry Juice & Herbs
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. In a mixing bowl, whisk together the Flour, Baking Powder, Baking Soda, Salt, Cocoa Powder, and Coconut Sugar. Add the Vegetable Oil, Eggs, and Vanilla Essence to the dry ingredients. Mix until well combined. Stir in the 3/4 cup Cherry Juice & Herbs, Dried Herbs, and Chopped Fresh Cherries until evenly distributed throughout the batter. Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the cherry chocolate glaze. In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between, until smooth. Then stir in the 2 Tbsp of Cherry Juice & Herbs.
Once the cake is completely cooled, pour the cherry chocolate glaze over the top, allowing it to drizzle down the sides. Garnish with Fresh Cherries and sprigs of fresh herbs (optional). Let the glaze set before slicing and serving with friends or family. Taste the goodness.
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