Cherry Chocolate Cake

Ingredients

Cherries 400 g

Sugar 0.5 cup

Honey 2 tbsp

Cocoa powder 2 tbsp

Vanilla sugar 1 packet

Salt 1 pinch

Baking powder 1 tsp

Flour 2 cups

Vegetable oil 0.5 cup

Defrost the cherries in a bowl ahead of time. Once thawed, juice will collect at the bottom of the bowl. Carefully and thoroughly pour this juice into a glass. Then, add warm water to the cherry juice to make a glass of liquid (cherry water).

Preheat the oven to 180°C. Grease a cake tin or small molds with vegetable oil.

Mix the flour with cocoa and baking powder and sift them separately into a bowl. In a deep bowl, combine the vegetable oil, honey, vanilla sugar, and salt. Pour in the cherry blossom water and stir until the sugar dissolves.

Add the cherries and flour and stir until smooth. Then pour the batter into the pan.

Bake for about 50 minutes, checking for doneness with a wooden toothpick. Cool the finished cake slightly in the pan, then completely on a wire rack. Dust the cake with powdered sugar.

Enjoy!