Chocolate and cherry slice
During the Summer we tend to make cakes that are easy to bake. This dairy-free chocolate and cherry slice takes just 10 minutes to prepare, and the baking is only 35 minutes. The cake is very moist, a bit gooey like a brownie, even the following day. It’s ideal for picnics, trips, garden parties or afternoon tea.
Ingredients
Method
- Preheat oven to 180°C. Grease and line a 20×20 cm (approx.) tin.
- Mix the hot water and cocoa powder until you get a smooth paste. Set it aside to cool.
- Pit and halve the cherries, then put them on a plate, lined with kitchen paper towels.
- In a large mixing bowl, combine the flour, sugar, baking powder and salt.
- In another bowl, lightly whisk the eggs, then add the oil, vanilla extract, and the cocoa paste.
- Add egg mixture to the flour mixture and gently combine. Don’t overmix the batter!
- Toss the cherries with the 1 Tbsp of flour (this will prevent them from sinking during baking).
- Fold the cherries and chocolate chips into the batter, then transfer the mixture to the prepared pan, spreading it out evenly.
- Bake for 35-40 minutes in the middle of the oven. Test the middle of the cake with an inserted toothpick – if it comes out clean, it’s ready. If it’s wet, bake for a further 5-10 minutes and test again.
- Let the cake cool in the tin for 5 minutes, then transfer it to a wire rack.
- Let it cool completely, then dust with icing sugar just before serving.