To be honest, the original plan was to make chocolate brownies today, but somebody asked me to please include some cherries in the cake, so I thought I'd give it a try. Boy, that was one of the best tips I ever got! The cherries give the cake just the right amount of tanginess to balance the milk chocolate flavour. It gives the whole cake a the spongy taste of spring - very sweet and warming with bits of chocolate and a sprig of cinnamon to match the chilly wind and clear skies outside. But that hint of fruity flavour to give you that feeling of flowers pushing their buds through the earth.
By the way, if you really want to get into spring mood, you should read Frances Hodgson Burnett's "The Secret Garden". It's a beautiful story about the young orphan Mary who is sent to live with her uncle in the English countryside after a childhood spent in India. There, she meets her spoiled and frail cousin Colin and finally comes alive by working in her mother's secret garden. This is really a wonderful book about discovering your inner strength and beauty. That, and it describes the unique beauty of the English countryside in spring. Don't be put off by the fact that it's a classic story because it's such a quick and delightful read!
Ingredients for 24 slices:
3/4 cup oil
1 1/2 cup sugar
3 eggs
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. sea salt
1. tsp. baking soda
225 g chocolate (I used a mixture of milk and dark chocolate)
75 chocolate chips
110g flour
6 tbsp. cocoa powder
500g cherries (from a jar)
3 tbsp. "cherry liquid" (from the jar)
optional: 100g choppe walnuts or almonds
1. Combine the eggs, sugar, oil and vanilla in a bowl and mix well.
2. In a second bowl, combine the flour, baking soda and cocoa powder.
3. Melt the milk or dark chocolate.
4. Sift the flour-and-cocoa-mixture into the wet ingredients.
5. Add the cherries and then the molten chocolate (mix very gently with a spoon until they are just combined - DON'T OVERMIX!)
6. Add the cinnamon and chopped chocolate or chocolate chips.
Pour the mixture into the cake tin and pop it in the oven at 160°C for about 30 minutes. I took mine out at 25 NOTE: It needs to be a bit soft on top, not firm. Then you get a really special texture. The bottom was lovely and really soft, almost like a brownie. Above that, the cake was really spongy, with the chunks of chopped chocolate giving the cake a bit of crunch. Next time I'll be sure to make them with walnuts to add even more texture to this cake.
This cake is a real crowd pleaser and easy to make. Give it a try!
I really enjoyed the beautiful weather today - spring is definitely on it's way. I cannot wait for summer to come around so everyone can enjoy lazy afternoons by the river and barbecue's in the garden again.
Finally, a new addition to the box of inspiration:
And my heart's right here. :)
Love, x
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