Chocolate cake with cherries

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Today I want to share another idea for a simple dessert. This time we'll prepare a fluffy chocolate cake and, same as last week, we won't even use an electric mixer. Add in a quick chocolate glaze and juicy cherries, and everyone will love the outcome.

The cake comes out moist, fluffy and lightly sweet. Cherries bring a slightly sour undertone, freshening up the whole composition, while almond flakes are pleasantly crispy. All of that under a simple chocolate glaze with deep, chocolate flavour. A quick dessert that will make any afternoon coffee even better.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

Cake

  • 280 g (~2 scant cups) wheat flour
  • 40 g dark cocoa
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 200 g (~1 cup) fine white sugar
  • 250 g kefir
  • 2 large eggs
  • 125 g vegetable oil
  • 100 g slightly sour jam (I'm using cherry)
  • 350 g pitted cherries

Glaze and decoration

  • 150 g dark chocolate (72%)
  • 150 g whipping cream
  • Almond flakes

Method

  1. Sift 280 g wheat flour, 40 g dark cocoa, 1.5 tsp baking powder and 1.5 tsp baking soda into a large bowl. After getting rid of all lumps add 200 g fine white sugar and stir everything together with a whisk, only until  evenly distributed.
  2. Add 250 g kefir, 125 g vegetable oil, 2 large eggs and 100 g lightly sour jam into the dry ingredients. If you don't have kefir at hand, you can replace it with natural yoghurt or buttermilk - they will work just as well. All ingredients should be at room temperature, so remember to take eggs and kefir out of a fridge at least one hour ahead. Stir through the contents of the bowl shortly, only until you can no longer see raw flour. Scrape down the sides of the bowl with a silicone spatula to ensure there is no unmixed flour in the bottom.
  3. Transfer the batter into a baking tin, 18 x 28 cm, lined with baking paper. Spread it equally across the whole surface and even out the top with a silicone spatula.
  4. Arrange 350 g pitted cherries or black cherries on top of the cake. I'm using compote cherries that I've drained, but you may as well use fresh fruits.
  5. Bake the cake in an oven preheated to 180 deg C, no fan, for 45-50 minutes, until a skewer inserted into the thickest part comes out clean. If you know your oven bakes too much from the top you can cover the cake with a piece of baking paper. Take ready cake out of the oven and set it aside in the baking tin for around 2 hours, until cool.
  6. Once the cake has cooled down, prepare chocolate glaze. Put 150 g finely chopped chocolate (72%) and 150 g whipping cream (36%) into a small bowl. Put the bowl into a microwave oven for around 20 seconds, take it out, stir through the contents and return it into the microwave oven for another 20 seconds. Repeat the steps until smooth chocolate glaze forms. It shouldn't take more than a minute. You can also prepare the glaze in a water bath.
  7. Cover top of the cake with chocolate glaze and decorate it with almond flakes. Set the cake aside for around one hour for glaze to set.
  8. Enjoy!

Approximate nutritional value 

100 g 

  • 303 kcal
  • Carbs: 36 g 
  • Fat: 16 g
  • Protein: 5 g
  • Fibre: 1 g

1 slice (recipe makes 15 slices)

  • 318 kcal
  • Carbs: 38 g 
  • Fat: 16 g
  • Protein: 5 g
  • Fibre: 1 g

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