12 Serves
69 Mins
Preheat your oven to 175°C and grease your baking pan.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
92 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
154 mg / 1,250 mgPotassium
173 mg / 4,700 mgSodium
80 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
78 g / 50 gSaturated Fat
8 g / 20 gCholesterol
82 mg / 300 mgCaffeine
5 mgNet Carbs
98 gAlcohol
0 gIn a large mixing bowl, whisk together the flour, sugar, baking powder, and cocoa powder.
Using an electric mixer, cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla extract.
Gradually combine the wet and dry ingredients until the batter is smooth.
Pour the batter into the prepared baking pan and bake for 30 to 35 minutes until a toothpick comes out clean.
Allow the cake to cool completely on a wire rack before assembling with whipped cream and cherries.
3
g50
g10
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