We all love a good chocolate cake.
It’s always a winner in our house.
My favourite chocolate cake recipe is one I found in The Age Sunday Life magazine back in 2004.
I still have it.
In fact, it is in a book where I keep all the recipes I have collected from magazines over time in. (We all one one of these books).
Well I made this cake not so long ago, and I found it way too sweet!
Obviously my sweetness level’s have changed.
So I had to make some modifications to the recipe.
Which is what I will share with you today, but it’s we all need a bit of sweetness in our life, and it is berry delicious.
- 1⅓ cups (200g) self-raising flour
- 5 tbsp (25g) cocoa powder
- 125g brown sugar, (at room temperature)
- 2 eggs
- 2 tsp vanilla essence
- ⅔ cup boiling water
- 200g frozen cherries
- Preheat the oven to 170c
- Brush a 20cm round cake pan with butter, and line the base with baking paper
- In a small bowl soak the frozen cherries in the boiling water, allowing them to defrost. (2-3 mins)
- When the cherries have defrosted, transfer the liquid to bowl you will use to hold all your other ingredients.
- Add the other ingredients to the liquid and beat for 2-4 minutes, or until smooth
- Gently fold in the cherries
- Pour the batter into your prepared pan and smooth the surface with the back of a spoon or a spatula
- Bake in the oven for 50-55 minutes or until a skewer comes out clean
- Stand cake in pan for 5 mins before turning onto a wire rack to cool