Preheat the oven to 180C for 10 minutes
Pit cherries, if using and prepare the fruit. Wash and dry well to remove any excess moisture
Line the bottom of a 8 inch pan with baking parchment. This is essential if you are using fruit because it will stick terribly.
In a large bowl, add all the dry ingredients and mix well to combine
Make a small well in the centre and add the oil, vanilla essence and coffee/water. Mix well using a small whisk or a fork until it is fully combined
Add the vinegar and stir just until it is fully mixed. You will see the vinegar react with baking soda and create ripples. That is good.
Arrange the cherries on the baking pan and pour the batter over. Alternatively, you can mix in the cherries to the cake batter using the lightest hand and minimal stirring. If the cherries rise up, use your fingers to poke them slightly into the batter.
Bake for 35-40 minutes until a skewer comes out clean.
For the chocolate icing, microwave the chocolate in twenty second intervals until melted. Add hot water, vanilla essence and stir well until combined. Pour over warm cake.