Chocolate & Sour Cherry Delight – Rich, fragrant, and fluffy! This cocoa cake is packed with juicy cherries and topped with a velvety chocolate glaze. The ultimate treat for fans of sweet and tangy flavors.
Ingredients:
🏷️ For the cake:
- 🥚 4 medium eggs, room temperature
- 🍬 1½ cups sugar (270 g)
- 🥛 1 cup milk (200 ml)
- 🛢️ ¾ cup oil (180 ml)
- 🌾 3 level cups all-purpose flour (360 g)
- 🍫 2 heaping tbsp cocoa powder (30 g)
- 🧁 1 packet baking powder (approx. 10 g)
- 🍦 1 packet vanilla sugar
- 🍒 1 cup pitted sour cherries (reserve the juice for the sauce)
🏷️ For the sauce:
- 🍫 3 heaping tbsp cocoa powder
- 🥛 3½ cups milk (700 ml)
- 🍬 ½ cup sugar (100 g)
- 🛢️ ½ cup oil (100 ml)
- 🍒 reserved sour cherry juice
- 🍫 4.2 oz dark chocolate (120 g)
Instructions:
🏷️ Preparing the cake:
- Beat the eggs with the sugar until light, fluffy, and doubled in volume.
- Meanwhile, gently warm the milk and oil together without bringing them to a boil.
- Gradually add the warm liquids to the egg mixture, mixing gently.
- Incorporate the sifted flour, cocoa powder, baking powder, and vanilla.
- Add the drained sour cherries and fold in gently.
- Pour the batter into a parchment-lined baking pan (a glass baking dish is ideal for even baking).
- Bake at 320°F (160°C), convection setting, on the lower rack for 15–20 minutes (check with a toothpick).
- Allow the cake to cool completely.
🏷️ Preparing the sauce:
- Place the cocoa powder, milk, sugar, oil, and sour cherry juice in a saucepan.
- Whisk gently until smooth, then bring to a boil.
- Remove from heat and add the dark chocolate, stirring until fully melted.
🏷️ Assembly:
- Pour the warm sauce over the slightly warm cake.
- Let it rest at room temperature, then cover and refrigerate overnight.
- Serve chilled, decorated with grated chocolate, sour cherries, or whipped cream, as desired.
Enjoy! 🍫🍒🍰
