Chocolate cherry cake

Ingredients for 12 servings:

• 370 g cherry(s) (morello cherries) from the jar
• 280 g wheat flour type 405
• 40 g cocoa powder, unsweetened
• 3 tsp baking powder
• 170 g sugar
• 1 pinch of salt
• 100 g dark chocolate, vegan
• 250 ml liquid from the cherry glass
• 100 ml water
• 120 ml sunflower oil or rapeseed oil + some for greasing
• Powdered sugar for dusting

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

simple and vegan

Preheat the oven to 180 degrees Celsius (top/bottom heat). Line a 26 cm springform pan with baking paper and grease the edges with a little oil. Drain the cherries through a sieve, reserving the liquid. Combine the flour, baking powder, cocoa powder, sugar, and a pinch of salt in a large bowl. Add the liquid from the cherry jar, water, and oil, and gently whisk until a smooth batter forms. Don’t overmix the batter, or the cake may become too hard during baking. Roughly chop the chocolate and fold it into the batter along with three-quarters of the cherries. Pour the batter into the greased baking pan, smooth it out, and top with the remaining cherries. Bake in the preheated oven on the middle rack for 45-50 minutes. After baking, remove the chocolate cherry cake from the oven and let it cool in the pan for 10 minutes. Then remove the cake from the pan and let it cool completely. Dust with powdered sugar before serving.