Go Back

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.  
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup hot water
  • 2 Tbsp cocoa powder
  • 250 g fresh cherries
  • 150 g flour sifted
  • ½ cup brown sugar
  • 1 tsp baking powder
  • 2 pinches of salt
  • 3 eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 Tbsp flour
  • ½ cup chocolate chips or chunks

Method
 

  1. Preheat oven to 180°C. Grease and line a 20x20 cm (approx.) tin.
  2. Mix the hot water and cocoa powder until you get a smooth paste. Set it aside to cool.
  3. Pit and halve the cherries, then put them on a plate, lined with kitchen paper towels.
  4. In a large mixing bowl, combine the flour, sugar, baking powder and salt.
  5. In another bowl, lightly whisk the eggs, then add the oil, vanilla extract, and the cocoa paste.
  6. Add egg mixture to the flour mixture and gently combine. Don’t overmix the batter!
  7. Toss the cherries with the 1 Tbsp of flour (this will prevent them from sinking during baking).
  8. Fold the cherries and chocolate chips into the batter, then transfer the mixture to the prepared pan, spreading it out evenly.
  9. 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.
  10. Let the cake cool in the tin for 5 minutes, then transfer it to a wire rack.
  11. Let it cool completely, then dust with icing sugar just before serving.