It’s been and is a busy week for me. To many things both at work and home. But a quick drop to share the recipe of the chocolate cherry cake I baked last weekend and 3/4 of the cake got gobbled the same day by the hubby and daughter. With the Man being a complete chocolate lover and the little one, call her a cherry-berry girl.
Over to the recipe , this is egg less moist cake with the cherries to bite into. It also doesn’t use butter, instead its Vegetable oil.
You need –
Chocolate Cherry Cake
All-purpose flour – 1 1/2 cups
Caster sugar – 3/4 cup
cocoa powder – 1/3 cup
baking soda – 1 teaspoon
salt – 1/2 teaspoon
vanilla extract – 1 teaspoon
lemon juice – 2 teaspoons
vegetable oil – 1/3 cup
water – 1 cup
Cherries- pitted and halved, 2 cups
How to –
Preheat oven to 180C. Grease a 8-inch round cake pan.
In a mixing bowl, sift together the flour,cocoa, baking soda and salt. Add sugar and mix.
Add the vanilla extract, Lemon juice, oil, and water. Using a spatula, mix the batter until smooth. Stir in the cherries.
Pour batter into the prepared pan and bake for 40 -45 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool to room temperature.