Sour cherry–chocolate cake
- 2 cups (500 g) sour cherries
- 1 1/4 cup sugar, divided
- 1 cup all-purpose flour
- ¼ teaspoons salt
- 1/2 cup (100 g) butter
- 1/2 cup (50 g) cocoa powder
- 1/2 cup (120 ml) boiling water
- 1 teaspoon baking powder
- 1/4 cup yogurt
- 2 eggs
Preheat oven to 200°C. Grease and flour a 9-inch cake pan; set aside. Remove pits from sour cherries and cut each one in half. Combine with 2 tablespoons of sugar and set aside. In a mixing bowl, combine flour, 1 cup sugar and salt; set aside.
Melt the butter in a saucepan over low heat. Stir in the cocoa. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and mix well.
In a small bowl, beat together yogurt, eggs, baking soda, and vanilla. Fold yogurt mixture into butter/chocolate mixture and stir until just combined. Do not overmix. Carefully fold in half of the sour cherries (drain them first of any accumulated juices).
Pour into prepared cake pan and scatter remaining cherries over the top of the cake. Sprinkle with remaining 2 tablespoons sugar and bake at 200°C until a toothpick inserted in the center of the cake comes out clean, about 20-25 minutes. Let cool at room temperature before cutting and serving.