Chocolate cherry cake

Method

Calories: 514

1. Prepare the coffee and mix with the cocoa powder. Drizzle the oil over the egg yolks and beat until the mixture is white.
2. Add the sugar and coffee. Sift the flour with the baking powder and baking soda and add a little at a time to the mixture, continuing to mix.
3. Whip the egg whites with a pinch of salt until fluffy. Fold into the rest of the mixture.
4. Remove the paddle from the bowl.
5. Butter the bottom and sides of the bowl and sprinkle with flour then pour in the batter.
6. Close the lid, select the CAKE program, select power level 2, set 50 minutes and press the program start/stop button.
7. When finished cooking, open the lid and allow to cool for 10 minutes. Cut the cake into 3 equal layers.
8. Thaw and drain the cherries. Add the cherries to the yoghurt then spread the cream on the layers and put one on top of the other. Do not spread the filling outside of the layers or on the top.
9. Now prepare the chocolate glaze.
10. Pour the water, sugar and powdered cocoa in a pan and bring to a boil, continuing to stir. Boil for 2 minutes and then add the butter.
11. Pour the chocolate glaze gently over the cake, spreading on the sides.