Chocolate Cherry Moist Cake
Ingredients
- 4 medium eggs
- 270g powdered sugar (1.5 cups)
- 200ml milk (1 cup)
- 180ml vegetable oil (1 cup)
- 360g flour (3 cups level)
- 1 packet baking powder
- 1 packet vanilla
- 1 cup pitted cherries
- 2 heaping tablespoons cocoa (30g)
Sauce
- 3 heaping tablespoons cocoa
- 3.5 cups milk
- 1/2 cup powdered sugar
- 1/2 cup vegetable oil
- Cherry juice from pitting (add as available)
- 120g bitter chocolate
Preparation
Ensure eggs are at room temperature and beat them with sugar until voluminous and sugar is dissolved.
Heat the vegetable oil and milk until warm.
Add the warm oil and milk mixture to the egg mixture and stir well.
Add the dry ingredients and stir again.
Fold in the pitted cherries.
Pour the batter into a baking dish and line with parchment paper if flipping, or poke holes with a toothpick if not.
Bake in a preheated 160°C fan oven on the bottom rack for 15-20 minutes or until a toothpick comes out clean.
Allow the cake to cool completely.
For the sauce, combine all ingredients except chocolate, whisk together, and heat until boiling.
Remove from heat and stir in the chocolate until melted.
When both cake and sauce are lukewarm, pour the sauce over the cake.
Let it sit for at least one night before serving.
Decorate as desired.
Tips
Add cherry juice from pitting to the sauce for enhanced flavor.
Baking at 160°C ensures even rising of the cake.
Use the bottom rack as the baking dish base may cook slower.
Always perform a toothpick test since oven temperatures can vary.
