This cake almost didn't see the light of day.
Of course, it can be quite easy to get carried away with this, cutting and hacking away at a cake until you find a piece that it just right for the photo. Leaving little much else by way of cake sharing. Oops.
Now, this particular cake has a sort of light flapjack (oat-style) texture. I filled it with dark cherry halves and dark chocolate chunks to add some juicy crunch (yes, that's a real texture, you'll know what I mean what you bite into it).
So naturally, I wanted to capture a photo showing both the chocolate and cherry oozing out. But I kept cutting into just the chocolate chunks. No cherries to be seen! The funny thing was that there are more cherries than chocolate in this, so they are definitely in there, let me tell you that.
After cutting into 4 or 5 separate squares, I decided to give up. Let the cherries be a surprise to you then, my friend!
Cherry Chocolate Cake Bites (butter free) For an 8" square tin (16-20 bites):
250g self-raising flour
250g rolled oats
125g white sugar
1.5 tbsp cocoa powder
1 tbsp baking powder
200g fresh or frozen cherries, halved
100g dark chocolate, broken into small chunks
1 egg, lightly beaten
150ml olive oil
1) Preheat the oven to 180 degrees C. Sift the flour into a large mixing bowl with the oats, sugar, cocoa and baking powder. Fold in the cherries and chocolate chunks.
2) In another bowl, beat the egg with the oil, before pouring into the dry mix. Fold until there are no traces of dry flour left to be seen.
3) Transfer to a lined square tin, and level over with a knife. Bake for about 25-30 minutes until the top starts to golden and you can pull a fork out clean.
4) Allow to cool for at least 10 minutes before cutting into 16-20 bite-sized squares.
250g self-raising flour
250g rolled oats
125g white sugar
1.5 tbsp cocoa powder
1 tbsp baking powder
200g fresh or frozen cherries, halved
100g dark chocolate, broken into small chunks
1 egg, lightly beaten
150ml olive oil
1) Preheat the oven to 180 degrees C. Sift the flour into a large mixing bowl with the oats, sugar, cocoa and baking powder. Fold in the cherries and chocolate chunks.
2) In another bowl, beat the egg with the oil, before pouring into the dry mix. Fold until there are no traces of dry flour left to be seen.
3) Transfer to a lined square tin, and level over with a knife. Bake for about 25-30 minutes until the top starts to golden and you can pull a fork out clean.
4) Allow to cool for at least 10 minutes before cutting into 16-20 bite-sized squares.
Other chocolate recipesyou might enjoy.
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