I sometimes crave a nice basic “sponge” cake, which is delicious and doesn’t even require long preparation. Such as a bublanina (traditional Slovak sponge cake with cherries) is already a part of every Slovak household. Similar to this cake, I made Cocoa and Vanilla Marble Cake with Cherries which contains cocoa and vanilla layers from one batter and fresh cherries. Since it’s the same batter just with the addition of cocoa, the cake is really quick to make. You don’t need any extra ingredients, just milk and butter at most. It’s cherry season so I used those, juicy cherries with fluffy sponge cake is just a classic. The cake is soft yet holds its shape nicely and it isn’t dry. You can also make the cake in a bundt pan, but I prefer the loaf pan. Even a plain cocoa and vanilla combination with cherries can look and taste great.
- Cake:
- 280 g butter
- 225 g crystal sugar
- 1 tsp vanilla extract
- 5 eggs
- 280 g all-purpose flour
- 1 packet of baking powder (12 g)
- Pinch of salt
- 30 g cocoa powder
- 60 ml milk
- 500 g fresh cherries
- Icing:
- 150 g dark chocolate
- 1 tbsp coconut oil
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Beat butter with sugar until fluffy.
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Add vanilla extract, beat again.
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Add eggs one at a time, beat.
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In another bowl, combine flour with baking powder and salt, stir well.
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Incorporate flour mixture into butter mixture, stir well.
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Divide the batter into two halves.
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Whisk cocoa in milk. Wash and pit cherries.
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Add the cocoa milk and cherries to one part of the batter, stir.
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Line a loaf pan with baking paper.
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Place part of the cocoa and the vanilla batter in the pan, while alternating the batters irregularly.
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Bake at 180 degrees for about 70 minutes or until a toothpick inserted comes out clean.
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Leave it cool and pour over the icing.
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Icing:
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Melt chocolate with coconut oil in a microwave or in a water bath.
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Pour it over the cake and let it set.
- Baking pan – 30 cm
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