Moist Chocolate Cherry Cake

Ingredients

For a 28 cm (11-inch) springform pan

• 200 g unsalted butter, softened
• 200 g granulated sugar
• 1 packet (8 g) vanilla sugar (or 2 tsp vanilla extract)
• 3 large eggs
• 250 g all-purpose flour
• 50 g unsweetened cocoa powder
• 2 tsp baking powder
• Pinch of salt
• 200 ml milk
• 100 ml cherry juice
• 400 g fresh cherries, pitted
• 120 g dark chocolate, roughly chopped

Chocolate Ganache

• 200 g dark chocolate
• 200 ml heavy cream

Decoration

• Fresh cherries
• Chocolate shavings (optional)

Instructions

1. Preheat the oven to 175°C (350°F). Grease and line a 28 cm springform pan.
2. Beat the butter, sugar, and vanilla until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients, alternating with the milk and cherry juice.
6. Fold in the chopped chocolate and the pitted cherries.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Let the cake cool completely.
10. Heat the heavy cream until just simmering, pour over the chopped chocolate, let sit for 2 minutes, then stir until smooth.
11. Spread the ganache over the cooled cake and decorate with fresh cherries and chocolate shavings.