Juicy Chocolate-Cherry Mug Cake

Ingredients:

150g dark chocolate, chopped

120g butter

150g sugar

3 large eggs

150g flour

50g cocoa powder

1 tsp baking powder

100ml milk

200g sour cherries (drained, if using canned)

Optional: a pinch of salt and a dash of vanilla extract

For the chocolate glaze:

100g dark chocolate

30g butter

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a bundt cake pan or a cake pan.

2. Melt the chocolate and butter together over a double boiler or in the microwave. Set aside to cool slightly.

3. In a mixing bowl, whisk together eggs and sugar until light and fluffy.

4. Add the melted chocolate mixture to the egg-sugar mix and stir until combined.

5. In another bowl, mix the flour, cocoa powder, and baking powder (you can add a pinch of salt and vanilla extract for extra flavor).

6. Gradually fold the dry ingredients into the wet mixture, alternating with milk until smooth.

7. Gently fold in the cherries.

8. Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a toothpick comes out clean.

9. Let the cake cool slightly in the pan before transferring it to a wire rack to cool completely.

For the chocolate glaze:

1. Melt 100g of dark chocolate with 30g of butter until smooth.

2. Pour the glaze over the cooled cake and let it set before slicing.

Enjoy your rich and moist chocolate-cherry cake!
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