Chocolate-cherry sponge cake

Ingredients for 1 servings:

• 300 g flour
• 2 tsp, leveled baking powder
• ½ tsp, leveled baking soda
• 1 pinch of salt
• 1 tbsp cocoa powder
• 2 eggs
• 60 g sugar
• 150 g butter or margarine
• 1 jar cherry(s)
• 250 ml cherry juice
• 100 g chocolate shavings
• Fat for the mold

Instructions

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

suitable for both muffins and sponge cakes, without milk

Drain the cherries and reserve the juice (you’ll need this later). Combine the flour, baking powder, baking soda, salt, and cocoa powder in a bowl and set aside. In a bowl, beat the eggs until frothy, add the sugar and butter, and mix well with a hand mixer. Then add the flour mixture and mix. Add 250 ml of the reserved cherry juice and mix everything on the highest speed of the hand mixer for a good 3 minutes. Stir the chocolate shavings into the batter and finally carefully fold in the cherries. Pour the batter into a greased loaf pan, ring pan, or muffin tin. Bake in a preheated oven (top/bottom heat: 175°C, preheated) for approx. 55–60 minutes (cake) or 15–20 minutes (muffins).