This is definitely a chocolate lover’s cake. The dark chocolate baking chunks melt and give you gooey, oozey bites in the middle of the cake. Be aware of that when checking to see if the cake is done - if your cake tester has a bit of melted chocolate on it it may be the baking chunks, not uncooked batter. There is a big range of baking time because it depends on how deep your dish is and the size of your oven. When I made this in a shallow glass rectangular dish in a toaster oven it took about 18 minutes at 350. When I used a half size springform cake pan in a regular oven, it took 35 minutes. All I can say is start checking at 18 minutes and take it from there. —clintonhillbilly
Chop dried cherries and soak them in the brandy in a small bowl for 15 mins.
Meanwhile, preheat oven to 350 degrees.
Cream butter and sugar together for about a minute.
Add eggs, vanilla extract, milk, and cider vinegar and beat on low to combine.
Add flour, cocoa powder, baking soda, baking powder, salt, and instant espresso and beat on low to combine.
Add cherries, pecans, and dark chocolate baking chunks and stir in with a spoon to distribute them throughout the batter.
Grease a small pan (I use a rectangular oven safe glass food storage container) and pour in batter. Bake for about 16-20 minutes. The cake is done when it is well risen and a toothpick appears to come out clean except for a small amount if melted chocolate.