Ingredients for Boiled Chocolate Cherry Cake
- 1 cup pitted fresh or frozen cherries
- 1 3/4 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1/2 cup chopped mixed dried fruit
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- Self Raising Flour
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
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How to Make Boiled Chocolate Cherry Cake
- Combine 1 cup pitted fresh or frozen cherries (reserve ½ cup juice), 1 cup (2 sticks) unsalted butter, 1 ¾ cups granulated sugar, ½ cup chopped mixed dried fruit (raisins, currants, etc.), and 1 teaspoon ground cinnamon in a large saucepan.
- Simmer gently over medium-low heat for 10 minutes, stirring occasionally, until the butter is melted and the sugar is dissolved.
- Remove from heat and let cool completely to room temperature.
- In a separate bowl, whisk together 2 large eggs, 1 teaspoon vanilla extract, 1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and a pinch of salt.
- Gradually add the cooled cherry mixture to the dry ingredients, mixing until just combined. Do not overmix.
- Grease and flour a 20cm (8-inch) round cake tin, or line the bottom with parchment paper.
- Pour the batter into the prepared tin.
- Bake in a preheated oven at 165°C (325°F) for 70-80 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
103g
Fat
35g
Carbs
22g
