Cherry-chocolate cake
The secret to the cake's fluffiness lies in the vinegar, which enhances the baking soda's effect. The vinegar flavor disappears in the oven, leaving behind a wonderful combination of sweet chocolate and slightly sour cherry.
- 250 g frozen cherries
- 3½ dl wheat flour
- 2¼ dl cane sugar
- 1¼ dl dark cocoa powder
- 1¼ teaspoon baking soda
- ½ teaspoon salt
- 3½ dl water
- ¾ dl rapeseed oil
- 2 tablespoons balsamic vinegar
- vanilla oat ice cream
- (fresh cherries)
- Bring the cherries to room temperature. (You can also use fresh cherries, but remove the stems and stones.) Grease and flour a baking dish (approx. 26 cm x 19 cm).
- Mix the dry ingredients together in a bowl. In another bowl, mix the water, oil and vinegar. Combine the mixtures and gently fold the ingredients together with a fork.
- Add half of the cherries to the batter and scrape the batter into the pan. Sprinkle the remaining cherries on top.
- Bake at 175 degrees Celsius on the lowest level for about 50 minutes. The pastry should remain slightly moist. Serve hot with ice cream.
Cherries and chocolate make a mouthwatering and fluffy combo in this bake. Frozen cherries are used in the batter, so don't worry if fresh cherries aren't available yet.
The batter for the pie is a really simple mixable batter, with no need to beat or whisk anything. The foam is created by baking soda and vinegar, which enhances the baking soda's action. The vinegar's taste and smell evaporate in the oven, leaving a rich chocolatey and slightly moist pie, with the cherries as a sweet and sour coincidence.
The roast is at its best right out of the oven, with cold vanilla ice cream.
