What doesn't go well with chocolate, anyway? Not fresh (or even frozen) cherries, that's for sure. The two are pitch perfect together. Take this cake, for starters: It has cocoa powder in the batter, plus lemon juice, ground cinnamon, and buttermilk, for well rounded flavor, and then a cherry on top, make that many cherries that are evenly distributed on top of the cake before it goes into the oven to bake.


  • 1/2 cup milk
  • 1 1/2 teaspoons lemon juice
  • 150 grams wheat flour (+ 2 tablespoons)
  • 50 grams cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons butter (at room temperature)
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1 1/4 cups pitted cherries


  1. For the buttermilk, mix 1/2 cup milk with 1 1/2 teaspoons lemon juice.
  2. Let stand for 15 minutes before using.
  3. Preheat oven to 180°C (approximately 350°F.
  4. Grease a round cake pan with butter and line the bottom with parchment paper.
  5. In a bowl, mix flour, cocoa, baking powder, baking soda, cinnamon, and salt.
  6. Set aside.
  7. In another bowl, beat the butter and sugar until creamy.
  8. Add egg and beat very well. Gradually add flour mixture, alternating with buttermilk.
  9. Pour batter into pan and smooth the surface.
  10. Place cherries on top layer of batter.
  11. Bake in preheated oven for 25-30 minutes.
  12. Cake center should remain moist. Remove from oven, let cool, and remove from pan.
Discover more recipes from Ananás e Hortelã


Yummly User