Chocolate cherry cake! 🤎
INGREDIENTS
FOR THE DOUGH
1 jar of morello cherries (drained weight: approx. 350 g)160 g soft butter180 g sugar1 pinch of salt5 eggs (size M)200 g wheat flour (type 405)30 g baking cocoa (approx. 4 tbsp)2 tsp baking powder70 g grated dark chocolate ALSOSome butter for the pan
PREPARATION
Step 1 Drain the morello cherries in a sieve. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a loaf pan (25 cm). Place a strip of baking paper about 22 cm wide in the pan, this will make it easier to lift the cake out later.
Step 2 For the dough, beat the soft butter, sugar and salt until fluffy and white. Add the eggs one at a time, stirring at the highest setting. Mix the flour, cocoa and baking powder and stir into the dough. Add the grated chocolate and drained morello cherries and stir in with a dough scraper.
Step 3 Pour the dough into the prepared pan and smooth it out. Bake the cherry-chocolate cake from the loaf pan in the lower third of the preheated oven for about 55-60 minutes until it passes the toothpick test. Then let it cool completely on a rack.
Step 4 Release the short sides of the loaf pan with a table knife. Lift the cake out of the pan using the strip of baking paper. Remove the paper from the cake and place it on a plate. Dust the cake with a little powdered sugar before serving. The cake makes about 14 pieces and will keep for at least 3 days if kept airtight at room temperature.
