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Chocolate Fresh Cherry Cake

Easy and so fluffy chocolate cherry cake. I used fresh cherries, you can also use frozen cherries or any other berries you want. I baked in two small pans, you can use 23 cm. (9 in.) spring form baking pan. Use eggs at room temperature. Sift dry ingredients before mix them to the cake batter. Preheat oven. Beat egg whites until foamy and mix them slowly with cake batter, use rubber spatula not hand mixer.   Preparation Time: 50 minutes.   Serves: 16  Energy: 228 kcal per serving.  Ingredients: - 3 qty. Egg At Room Temperature (Whites and yolks separated) - 150 gr. (5.5 oz.) Sugar - 200 ml. (6.5 fl. oz.) Milk At Room Temperature - 180 gr. (6.5 oz.) Olive Oil - 25 gr. (1 oz.) Cocoa Powder About 2 Tablespoons - 2 qty. Nutella Tablespoon - 220 gr. (8 oz.) Flour - 2 qty. Baking Powder Teaspoon - 0.5 qty. Salt Teaspoon One Pinch - 1 qty. Vanilla Extract Teaspoon - 200 gr. (7 oz.) Sour Cherry About One Cup  Directions: 1. Preheat oven to 180 C (355 F) a

Chocolate Poke Cake

Chocolate poke cake with vanilla pudding and coconuts


While making the cake batter, use eggs, oil and milk at room temperature. I use olive oil in my recipes, you can replace it with any other vegetable oil.


With a hand mixer, be sure to whisk egg and sugar until foamy. Use flour, cocoa powder and baking powder sifted. Wait about 15 minutes before punching holes. Instead of vanilla sugar, use 1 dessert spoon vanilla extract.


Preparation Time: 45 minutes.
Serves: 9
Energy: 295 kcal per serving.

 Ingredients:
- 180 ml. (6.5 fl. oz.) Milk
- 90 gr. (3 oz.) Olive Oil
- 75 gr. (2.5 oz.) Sugar 5 Tablespoon
- 2 qty. Egg
- 20 gr. (0.5 oz.) Cocoa Powder 2 Tablespoon
- 210 gr. 7.5 oz.) Flour 9 Tablespoon
- 10 gr. (0.5 oz.) Baking Powder 4 Teaspoon
- 20 gr. (0.5 oz.) Shredded Coconut 2 Tablespoon

Vanilla Pudding:
- 150 ml. (5 fl. oz.) Milk
- 0.5 qty. Flour Tablespoon
- 10 gr. (0.5 oz.) Starch 1 Tablespoon
- 0.5 qty. Butter Tablespoon
- 1 qty. Vanilla Sugar Package
- 2 qty. Sugar Tablespoon

 Directions:
1. Preheat oven to 170 C (340 F).
2. Stir eggs and sugar 5 minutes until becoming creamy. (You can use a hand mixer in this step.)
3. Add milk, oil and continue to stir.
4. Add flour, baking powder and cocoa and stir gently until combined.
5. Take a glass baking dish and grease with spray oil. (I use 21.0 cm. x 21.0 cm. (8 in. x 8 in.)glass baking dish)
6. Pour cake mixture to the baking dish and cook in preheated oven.
7. Let the cake cool for 15 minutes and punch holes in top of cake using the handle of a wooden spoon or any other similar material.
8. Take a medium saucepan and add milk, sugar, flour and starch mix until combined and cook constantly stirring.
9. When it boils and get thicken, take away from heat and add butter and vanilla sugar and stir.
10. Wait 4-5 minutes to cool and pour it over the top of cake.
11. Sprinkle shredded coconuts on top.
12. Wait at least 3 hours in refrigerator before serving.

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