Sometimes a hankering just pops into my head and I can’t seem to shake it. This is the second time I made this cake in a week and I may aim for a third. It came from a lack of sweet things in the house and a desire to use up some chocolate still leftover from Easter.
While rummaging through the cupboards to find something else, I uncovered some tart dried cherries. A quick soak made them the perfect foil to dark chocolate.
The recipe is a classic yogurt cake which requires you to use the yogurt cup as your measuring unit. I’m sure this is all well and good if you buy yogurt in individual cups. However, we go through a lot of it and buy big containers.
So for those of you who read about the French yogurt cakes and wonder how you are supposed to know how much yogurt is in one European yogurt container, here you go:
Chocolate Cherry Tea Cake
Adapted from Rachel Eats
As Rachel says, you can add any sort of mix-in that takes your fancy. I have tried it with dried apricots and almonds, chocolate and banana, but this is my favorite so far.
1 1/2 c flour
2 tsp baking powder
1/4 tsp salt
1/2 c sugar, on the full side
1/2 c yogurt (I use Greek)
8 tbsp butter, melted (1 stick)
1/2-1 c mix-ins of your choice (I did half soaked cherries and half chocolate chunks)
Preheat oven to 350F.
Grease an 8″ ring pan and set aside.
Whisk together dry ingredients in a large bowl. Incorporate wet ingredients and mix-ins.
Bake for 25-30 mins or until light golden brown. A cake test should come out cleanly. Keeps for 3-4 days if you don’t eat it first.