Chocolate cherry cake with sprinkles

Cherries and chocolate inevitably go together! And with an additional half teaspoon of cinnamon, this cake even becomes Christmassy!

Preparation

1

Drain the sour cherries in a sieve. Preheat oven. Mix butter with sugar until fluffy. Gradually stir in the eggs with the remaining dough ingredients. Finally fold in the cherries. Spread the dough evenly on a baking tray lined with baking paper. Bake in the preheated oven.
2

In the meantime, for the topping, melt the butter and stir in the sugar and Cologne flakes. Spread over the cooled dough.
3

Top/bottom heat: 170 °C Circulating air: 150 °C Baking time: 35 – 40 minutes Preparation time: approx. 50 minutes

Author: Peter Kölln

Photographer: Photo Seiffe/Arvid Knoll

Ingredients

Serving(s)

Ingredients for 25 pieces:

For the dough

1 Glass

Sour cherries

250 G

butter

250 G

Sugar

Eggs

3 EL

cocoa

200 G

Spelled flour type 630

50 G

Kölln Instant Oat Flakes

1 pack

baking powder

200 G

sour cream

For the topping

150 G

butter

100 G

Sugar

200 G

Kölln Instant Oat Flakes

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Ingredients

Serving(s)

Ingredients for 25 pieces:

For the dough

1 Glass

Sour cherries

250 G

butter

250 G

Sugar

Eggs

3 EL

cocoa

200 G

Spelled flour type 630

50 G

Kölln Instant Oat Flakes

1 pack

baking powder

200 G

sour cream

For the topping

150 G

butter

100 G

Sugar

200 G

Kölln Instant Oat Flakes