200g cherries (fresh, pitted cherries or a can, drained)
How to prepare
Preheat oven to 180 °C 160 °C fan oven, Gas mark 4. Grease a 23cm springform tin and line with baking paper. Melt chocolate in microwave on low power or over a water bath.
Beat the Stork and sugar until light and creamy with an electric hand mixer. Beat in eggs one at a time. Stir in melted chocolate.
Mix flour and cocoa powder and stir into the mix, alternating with the milk.
Pour the batter into the prepared tin. Place cherries over the top and press them in slightly. Bake the chocolate cherry cake in preheated oven for 45-50 minutes. Test with a skewer, if no uncooked mix is sticking to the skewer, it is ready. Cool on wire rack.
If you like, you can give the chocolate cherry cake a topping of white chocolate. Melt chocolate according to package directions and spread over the chocolate and cherry cake.