Sour Cherry Chocolate Cake
Servings: 8 slices
This sour cherry chocolate cake is just the best combination of a moist, fine crumb sponge, with chocolate chunks and tart sour cherries and it's easy to make.
INGREDIENTS LIST
- 300 g sour cherries (200 g pitted )
- 80 g butter (melted, plus more for greasing)
- 170 g light brown sugar
- 100 g ground almonds
- 2 medium eggs (100g total)
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 100 g plain flour (all-purpose)
- 1 tsp baking powder
- 1 pinch fine sea salt
- 50 g dark or milk chocolate
Preparation
- Sour cherries: Weigh the sour cherries and mix in 50 g of the brown sugar. Set aside.
- Grease or line a 20 cm cake tin with baking paper.
- Preheat the oven 180°C fan / 400°F / Gas 6.
- Cake mix: In a large bowl, beat the butter and the remaining sugar until pale and fluffy.
- Mix in the ground almonds and vanilla.
- Add the eggs one at a time, mixing well after each addition.
- Now add the baking powder, salt and flour. Mix until combined.
- Chop the chocolate into small chunks and add to the batter along with half of the sour cherries. Gently stir until they are evenly distributed.
- Spread the mixture into the cake tin and smooth the surface even.
- Scatter over the remaining sour cherries.
- Baking: Bake the cake for 25-30 minutes until a toothpick inserted in the middle of the cake comes out clean.
- Remove from the oven and leave to cool on a wire rack.
- Once cooled, remove from the tin and dust with icing sugar to serve.
