Simple, moist and super chocolaty? Yes, you can with this recipe for a magical cherry chocolate cake. Fluffy on the inside, with a juicy layer of cherries on the bottom. Topped with powder shrugs and almond flakes. Are you ready for this highlight?
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 10Piece
Calories 345kcal
Ingredients
FOR THE CAKE:
80mlCherry juiceintercepted from the jar of pickled cherries
Preheat the oven to 180 degrees and grease a 20cm diameter baking pan or springform pan with a little oil and dust with cocoa powder (optional). Alternatively, when using a springform pan, cover the bottom with baking paper and grease only the sides lightly.
Strain the cherries and collect the drained water.
80 ml Cherry juice
Add the almond milk, drained water from the cherries, oil and apple cider vinegar to a large baking bowl. Add the baking soda and stir. The liquid should now start to foam very slightly.
150 ml Almond milk, 150 g Frying oil or other high heat oil, ½ tbspn Baking soda, 7,5 ml Apple cider vinegar
Place a sieve over the bowl, sift in the flour, almond flour, cane sugar, cocoa, baking powder, vanilla and salt and stir with a wooden spoon until everything is combined into a uniform batter. Don't over stir, if there is still a lump or two in the batter it will dissolve in the baking process.
200 g Flour, 100 g Almond flour, 150 g Raw cane sugar, 33 g Cocoa, ½ tbspn Baking powder, 1 tbspn Bourbon vanilla, ½ tbspn Salt
NOTE: Dough should have a good consistency, neither too firm, nor too liquid ... see pictures. If too runny, add a little more flour, if too firm, add more vegetable milk in sips.
Spread the cherries on the bottom of the springform pan, then pour in the batter. Smooth out and place in the oven. Bake for 50 minutes, then test the cake with a wooden stick to see if it is done. When the wooden stick comes out clean, the cake is perfect. Turn off oven and leave cake in oven for another 30 minutes. Only after half an hour has elapsed, remove from the oven and leave to cool completely at room temperature (preferably for at least an hour).
195 g jar sour cherries
Garnish with icing sugar and flaked almonds, cut into pieces and enjoy!