Cherries & Chocolate Recipe

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour.

Mix Dry Ingredients

In a large bowl, whisk together the gluten-free flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract. Mix well.

Combine Mixtures

Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in boiling water until smooth.

Bake the Cake

Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cake

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Cook the Cherries

In a saucepan over medium heat, combine pitted cherries, sugar, and lemon juice. Cook until the cherries are soft and the mixture is bubbly, about 10 minutes.

Blend the Coulis

Remove from heat and blend until smooth. Strain through a fine mesh sieve if you prefer a smoother texture.

Mix Topping Ingredients

In a bowl, combine rolled oats, almond flour, brown sugar, coconut oil, cinnamon, and salt. Mix until crumbly.

Bake the Crumble

Spread the cherry crumble mixture on a baking sheet and bake at 350°F (175°C) for 15-20 minutes or until golden brown.

Combine Ingredients

In a bowl, whisk together heavy cream, whole milk, sugar, instant coffee, vanilla extract, and a pinch of salt until well combined.

Chill and Freeze

Cover and refrigerate the mixture for at least 2 hours, then pour into an ice cream maker and churn according to manufacturer's instructions.