1 c all-purpose flour
½ c unsweetened cocoa powder
¼ tsp baking soda
1 ½ tsp baking powder
¼ tsp salt
1 c granulated sugar
½ c unsalted butter, softened to room temperature
1 egg
1 tsp vanilla
¾ c buttermilk
¾ c chocolate chips or chunks
1 ½ c sweet dark cherries, pitted, halved
Preheat oven to 180-190°c.
Lightly grease 9" springform pan. Line with parchment paper. Grease and flour the paper. (You can also use 9" square pan).
Whisk together the dry ingredients (flour, cocoa, soda, baking powder and salt). Set aside.
Beat sugar and butter to light and fluffy.
Add egg and vanilla. Beat 1 min.
Add dry ingredients alternating with buttermilk.
Mix until just combined.
Pour into pan. Sprinkle with chocolate.
Bake 25 minutes.
Arrange cherry halves on top of the cake. Bake 15 more minutes (cake should not wiggle in the center).
Cool completely.
Top with fresh cherries, a dollop of whipped cream (or yoghurt) and a dusting of icing sugar.
