Chocolate Cherry Cake
- Unsalted butter — ½ cup (1 stick / 4 oz / 115 g), room temperature
- Sugar — ¾ cup (5.3 oz / 150 g)
- Eggs — 3 large
- Cocoa powder — ¼ cup (0.9 oz / 25 g)
- All-purpose flour — 1 ¾ cups (7.8 oz / 220 g)
- Baking powder — 2 tsp
- Milk or kefir — ¼ cup (2 fl oz / 60 ml)
- Pitted cherries (fresh or frozen, drained) — 2 ½ cups (14 oz / 400 g)
- Salt — a pinch
- Vanilla extract (optional) — 1 tsp
Instructions:
All ingredients must be at room temperature.
- Beat butter and sugar until fluffy and light.
2. Add eggs, one by one, mixing well each time.
3. In a separate bowl, mix all dry ingredients: flour, baking powder, cocoa powder, salt, and vanilla.
4. Add dry ingredients to wet ingredients alternately with milk (or kefir) — just until combined.
5. Pour into a greased or parchment-lined baking pan.
6. Spread cherries evenly on top
7. Bake at 350°F (180°C) for 40–50 minutes, until a toothpick comes out clean.
Tips for best flavor:
- If you like it richer and darker, add 1 extra tbsp of cocoa powder.
- For a softer, moister texture, replace 2 tbsp of butter with 2 tbsp of vegetable oil.
- Dust with powdered sugar or drizzle with melted chocolate after cooling.
