1 Cup All Purpose Flour
3 Tbsp Unsweetened Dark Cocoa Powder
2 Tsp Baking Powder
½ Tsp Salt
¾ C Sugar
⅓ C Milk
½ C Butter
2 Tsp Vanilla
¾ Cup Cherry Pie Filling
1 Tsp Instant Coffee Granules
For the Top:
¼ C Sugar
¾ C Dark Brown Sugar
¼ C Unsweetened Dark Cocoa Powder
1 ½ C Very Hot Water
Heat oven to 350
In a medium mixing bowl, combine flour, 3 tbsp of unsweetened dark cocoa powder, salt, sugar, baking powder & instant coffee.
Melt butter & milk in the microwave for about one minute. Check on it 30 seconds in & stir.
Add milk & butter mixture to the dry mixture, adding vanilla as well.
Mix until just combined; it should be a nice, thick chocolatey mix.
Spread into a deep 8 inch pan. Dollop the cherry filling in spoonfuls randomly on the top of the batter.
For the topping, combine ¼ C of granulated sugar, ¾ C of the dark brown sugar & the ¼ C of the unsweetened dark cocoa.
Spread the topping evenly over the batter.
Pour the hot water directly over the whole thing. DO NOT MIX IT.
Bake 45-50 minutes, until the middle is set. Allow to cool for 10-15 minutes, then serve with whipped cream or vanilla ice cream…OR BOTH!
Easily make this vegan by using vegan butter or coconut oil and a non dairy milk such as almond or oat milk.