Add in the flour, cocoa powder, baking powder and salt and mix until it begins to come together, then add the milk.
Mix on medium speed until everything is well combined and smooth. Tip in the tinned cherries and fold in by hand.
Tip the batter into your prepared loaf tin and smooth into an even layer. Place into the oven for 60-70 minutes, until risen and an inserted skewer into the centre comes out clean.
Leave to cool for 10 minutes before taking a skewer and poking holes all over the top of the cake. Take your reserved cherry juice and spoon it over the cake. You may not need it all, just slowly spoon it over and wait for it to absorb. I used about 7 spoonfuls of cherry juice – you want the cake to be moist, but not soggy with cherry juice.
YOGURT AND CHOCOLATE CAKE
This is my hubby’s favorite recipe. He asks for it so often, I really need to teach him how to make it
This is absolutely delicious—I can’t resist indulging in it!
Cabbage Rolls
WHY I NEVER MISS A BUNCH OF LAUREL IN MY HOUSE AND WHAT I ALWAYS USE IT FOR
The Best Lemon Cake in the World – It Melts in Your Mouth! Simple & Delicious
Vegetable Beef Soup
Let’s pause to wish Randy Travis a happy birthday and send prayers for his quick recovery.
Sewer smell in the bathroom, here’s how to get rid of the bad smell
