Cherry and cocoa cake is a classic dessert with an intense cocoa and fruit flavor and an elegant appearance. The cake is fluffy, slightly moist, and pairs perfectly with the tartness of the cherries. The recipe is simple, made with accessible ingredients, and suitable for any season. You can use fresh cherries if they are in season, or you can use frozen cherries or cherries from a jar, but those from a jar must be well-drained before being used in the cake.
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If you’re craving something sweet, whip up this quick cake, which doesn’t have any complicated steps and can be served as a family dessert or at a festive meal.
Ingredients
Serves: –+
- Eggs4
- Sugar1 cup
- Oil½ cip
- Yogurt¾ cup
- Vanilla essence1 tsp
- Salt
- Flour2½ cups
- Cocoa powder2 tbsp
- Baking powder
- Sour cherries (fresh, frozen or jarred)2 cups
- Powdered sugarfor sprinkle
Per serving
Calories: 255 kcal
Proteins: 5.3 g
Fats: 10.5 g
Carbohydrates: 35 g
Method
- In a bowl, beat the eggs and sugar with a mixer. Then add the oil, yogurt, vanilla extract, and salt. Mix until smooth.
- In a separate container, mix the flour with the baking powder and cocoa. Add to the bowl with the mixture and continue beating with the mixer.
- Prepare a baking pan or tray, greased with a little butter. Arrange a layer of cherries on the bottom of the pan, then pour in the prepared mixture. Arrange another layer of cherries on top of the mixture.
- Bake in a preheated oven at 175 degrees for 45 minutes.
The cherry cake is ready. Sprinkle with powdered sugar if desired. Enjoy!
How to prevent cherries from sinking to the bottom?
Can I replace cocoa powder with melted chocolate?
Why is the cake moist and soft?
