How to make
In this recipe, the cherries can be frozen or you can use cherries from jam. In a bowl, mix the flour, sugar, baking powder and cocoa. Mix the dry ingredients well.
In another bowl, beat the eggs lightly with a wire whisk, pour the oil and add the yogurt. Add the dry mixture to the liquid mixture in portions, by stirring with a spoon.
Add the coarsely grated chocolate. Line a 11x11″ (28x28 cm) square baking pan and if you are using a round one, it should be 10″ (26 cm), with baking paper.
Pour the mixture and level it out. Arrange the cherries on top, by pressing them down slightly, so that they sink in halfway. Bake the cake in a preheated oven at 360°F (180°C) for 20 minutes.
Do not bake it for too long, so that it does not become dry. Usually, butter cakes have a moist and juicy consistency, but here there is cocoa and chocolate, which can further dry out the mixture.
Cool the finished cake with yogurt and cherries on a wire rack. Sprinkle it with powdered sugar and cut it into squares.
Note: The cake is not sweet! If you like sweeter cakes, you can double the amount of sugar.
