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Chocolate and cherry cake

This chocolate and cherry cake is perfect for special occasions (Valentine's Day, anniversaries etc) particularly if you make the alcoholic version. For a dairy-free version use vegetable based margarine and milk (I've made it both with almond and coconut milk).
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 12 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1½ cups of cherries pitted & halved
  • Brandy or liqueur optional
  • 1 cup of all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 1 cup soft cane sugar
  • ½ cup softened butter or margarine
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk or coconut milk
  • ½ cup chocolate chips of top quality
  • Brandy optional

Method
 

  1. If you want to make the alcoholic version, pit and halve the cherries and soak them in brandy overnight.
  2. Preheat oven to 190°C. Lightly grease a 22 cm springform cake pan and line with baking paper.
  3. In a bowl mix together the flour, cocoa, baking powder and salt.
  4. Beat the sugar and butter until light and fluffy, then add the egg and vanilla and beat for another minute.
  5. Add the dry ingredients and pour in the milk. Stir and add most of the chocolate chips (for the alcoholic version stir in 1 spoonful of the brandy marinade) .
  6. Tip the mixture into the pan. Spread it out evenly, then top with the cherry halves (push these slightly into the batter).
  7. Bake for about 30 minutes or until an inserted skewer comes out clean. Let it cool completely on a wire rack.
  8. Dust with icing sugar just before serving.