Chocolate cake with cherries and coffee
8 servings
45 minutes
Chocolate cake with cherry and coffee is a refined dessert with a rich taste and aroma. Its roots go back to European baking traditions where chocolate and fruits are often combined to create a harmonious flavor. In this cake, the juicy tartness of the cherry perfectly complements the rich bitter notes of cocoa and coffee, while the velvety dark chocolate glaze adds sophistication. Cinnamon plays a special role by adding warm spicy notes. This cake is perfect for cozy evenings with a cup of strong coffee or as a festive treat. It is made without eggs and dairy products, making it accessible for vegans. It’s important to let the cherries drain so that the batter doesn’t become too wet, and to evenly distribute the chocolate glaze for a beautiful finish.
1
Thaw the cherries, and if necessary, pit them. Transfer to a sieve and let the juice drain for about 1 hour or more.
- Frozen cherries: 200 g
2
Preheat the oven to 250 degrees. Mix all dry ingredients (except for chocolate).
- Wheat flour: 300 g
- Cane sugar: 180 g
- Cocoa powder: 80 g
- Soda: 1 teaspoon
- Salt: pinch
- Ground coffee: 0.5 teaspoon
- Vanillin: 1 teaspoon
3
Add all liquid ingredients (except vinegar) and cherries (some can be reserved for decoration). The water should be warm. Mix everything well with a whisk, add vinegar, and mix again until it reaches a batter consistency.
- Water: 240 ml
- Olive oil: 80 ml
- Frozen cherries: 200 g
- Vinegar: 5 ml
4
Pour the batter into the mold and bake the cake for about 20-25 minutes.
5
At this time, finely chop the chocolate and melt it to a glaze consistency in a water bath.
- Dark chocolate: 100 g
6
When the cake is ready, evenly pour melted chocolate over it, and decorate with cinnamon and leftover cherries.
- Dark chocolate: 100 g
- Ground cinnamon: to taste
- Frozen cherries: 200 g