Soft Cherry Cake (Print Version)

# Ingredients:

→ Batter

01 - 300g of softened unsalted butter
02 - 280g of granulated sugar
03 - 4 large eggs
04 - 140ml of whole milk
05 - 340g of all-purpose flour
06 - 1 pinch of salt
07 - 3 teaspoons of baking powder (or tartar baking powder)
08 - 1 packet of vanilla sugar

→ Chocolate batter

09 - 40g of unsweetened cocoa powder
10 - 40ml of milk
11 - A pinch of baking powder (or tartar baking powder)

→ Topping

12 - 1 jar of cherries (drained weight: 350g)

# Instructions:

01 - Grease a rectangular pan (about 34x20 cm) or line it with parchment paper. Let the cherries drain in a sieve to remove extra juice.
02 - Cream the softened butter with the granulated sugar, salt, and vanilla sugar in a large bowl until it’s fluffy and smooth. Add in one egg at a time, mixing for about a minute before throwing in the next one.
03 - Stir the flour and baking powder together in a separate bowl. Toss half of it into the butter mixture, pour in the milk, and mix briefly. Add the rest of the flour after that, then stop as soon as the batter comes together.
04 - Scoop about a third of the plain batter into a second bowl. Mix it well with the cocoa, milk, and baking powder until it turns into a smooth chocolate batter.
05 - Spread half of the plain batter into the bottom of the pan, smoothing it out. Pour the chocolate batter on top, then add the rest of the plain batter. Swirl a fork through the layers to marble it. Scatter the drained cherries evenly on top.
06 - Put the cake on the middle rack of a preheated oven at 160°C (fan-assisted) or 180°C (conventional heat) and bake for 35-40 minutes. You can poke it with a toothpick to make sure it’s done.
07 - Take the cake out of the oven and let it sit for 10-15 minutes before gently removing it from the pan. Set it on a cooling rack and wait for it to completely cool off.

# Notes:

01 - Fits into a small rectangular pan (34x20 cm) or a 26 cm round pan. If doubling the recipe for a normal-sized pan (45x37 cm), increase the baking time.
02 - For airy batter, have all ingredients at room temperature and beat the butter and sugar extensively.
03 - Beat in each egg one by one, taking a minute for each, to get a smoother texture.
04 - Don't overmix the flour, or the batter will turn dense.

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