🍒 Chocolate Cherry Cake (Soft & Moist)

Ingredients

For the Cake

• 2 eggs
• 1 Turkish tea glass (about 100 g) granulated sugar
• 1 tea glass (100 ml) milk
• 1 tea glass (100 ml) vegetable oil
• 1 packet baking powder (10 g)
• 1 packet vanilla sugar (or 1 tsp vanilla extract)
• 2 tbsp unsweetened cocoa powder
• 2 tea glasses (about 200–220 g) all-purpose flour

For the Cherry Sauce

• 350 g pitted cherries (fresh or frozen)
• 1 heaping tbsp cornstarch
• ½ cup (120 ml) water
• 1 tea glass (about 100 g) granulated sugar

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Instructions

1. Prepare the Cake

1. Preheat the oven to 170°C (340°F).
2. Beat the eggs and sugar until pale and fluffy.
3. Add the milk and vegetable oil, then mix well.
4. Sift together the flour, cocoa powder, baking powder, and vanilla, then fold into the wet mixture until smooth.
5. Pour the batter into a greased tart pan or cake pan.
6. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

2. Make the Cherry Sauce

1. In a saucepan, combine the cherries, sugar, cornstarch, and water.
2. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy.

3. Assemble

1. Let the cake cool for about 10 minutes after removing it from the oven.
2. Pour the warm cherry sauce evenly over the slightly warm cake.
3. Allow the cake to rest for 5–6 hours at room temperature before slicing for the best texture.

Tips

• Do not refrigerate the cake, as it may become firm.
• The flavor and texture improve as it rests at room temperature.
• Frozen cherries work perfectly for this recipe.

Enjoy a rich, tender chocolate cake topped with a luscious sweet-tart cherry sauce! 🍫🍒