I had a big craving last week for this combination - the cherry and chocolate cake - with a fluffy and moist base. Initially, I was planning to use the batter from the Apricot Chocolate Traybake, but before I started, the recipe for the cherry cake below came to my eyes and I thought of changing the combination. I'm very glad I did it, it's extraordinarily good and sinfully chocolatey. It's got a whole taste which goes perfectly with cherries, sour cherries or other favorite fruits. It was actually devoured by everyone, one just couldn't stop eating.
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In a bowl, place cocoa powder and pour over hot boiling water. Stir well so that the mixture is not lumpy and let cool for at least 15-20 minutes.
Meanwhile, in a different bowl, combine flour with sugar, salt and baking powder.
Pit the cherries or sour cherries now, if you have time.
Now add the cocoa mixture, the oil, the eggs and the vanilla to the flour bowl.
You should get a lump-free, slightly thicker and silky dough - mix with a whisk or mixer.
The cherries are pitted and drained.
Optionally, you can mix in 1-2 tablespoons of flour, to absorb the excess juice.
Add the cherries to the batter.
Don't forget to put the chocolate cut into small pieces.
Mix well with a spoon.
Pour the mixture into a classic oven sheet, the one from the 4-burner stove, lined with baking paper.
Smooth out and evenly distribute the batter and the cherries in it.
Bake for 30-35 minutes in a preheated oven at 180 C.
Check with the toothpick to see if it's cooked through.
Allow to cool properly before slicing and serving.
And a section, convincing, I hope :)
It's very impressive, the perfect combination and a complete taste of chocolate. You can't go wrong with it.
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