Chocolate – Mint – Cherry Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 ml milk
- 1 handful fresh mint (e.g. peppermint or chocolate mint)
- 5 tablespoon jam, sour (e.g. cherry jam)
- 420 g flour, (405/550 wheat flour or 630 spelled flour)
- 240 g suar
- 4 teaspoons baking soda
- 4 tablespoon cocoa powder, (dark baking cocoa)
- 1 glass sour cherries, about 350 g drained weight
- 4 tablespoon jelly (e.g. mint jelly or black currant jelly)
- 200 g block chocolate or couverture
- 3 teaspoons oil, neutral (e.g. sunflower oil)
Print Recipe
Pin Recipe Instructions
- First preheat the oven to 200 ° C. Drain the cherries.
- Wash the mint, shake it dry and chop or tear the leaves a little. Then puree / mix these with the milk - a few pieces can remain. Stir in the jam - by the way, it doesn`t really matter, you can scrape out leftovers, they just have to be a bit sour.
- Mix the flour with sugar, baking soda and cocoa powder well. Then grease the drip pan or the deep baking sheet. Pour the mint milk into the flour mix, stir everything briefly (!) With a whisk and pour immediately onto the baking tray. Spread the cherries on the dough and immediately put the cake in the hot oven. After about 12-15 minutes, the stick test shows through - then take the cake out of the oven immediately.
- Spread the jelly on the hot cake. Sometimes I heat it up and brush it on - sometimes I just spread it carefully / slowly with a spoon so that the hot cake melts the jelly and I can spread it - both are possible.
- Then melt the chocolate with the oil and spread it over the cake as a chocolate glaze.
- After cooling and setting, you have a juicy, refreshing and delicious cake that tastes particularly good in the fridge. In a plastic can it also keeps it fresh for a few days without any problems - but preferably in the refrigerator too. And: for a chocolate cake it is also relatively low in fat.
- Variations:
- You can also leave out the cherries - the cake tastes good even without fruit. If you like, you can sprinkle about 100 g of chocolate chips or about 100 g of chopped chocolate on the dough before baking.
- Half the amount of dough can also be baked in a springform pan. A small piece of it also tastes great as a dessert - e.g. with a scoop of mint or cherry ice cream.
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