Chocolate And Cherry Cake

Directions

1. 1
   Preheat the oven to 350°F. Grease and flour a 10 inch diameter springform cake pan. Using a mixer, beat 1/4 lb of butter and the sugar until fluffy. Add the eggs one at a time. Mix the flour and baking powder in a separate bowl. Alternately add the flour mixture and the milk to the butter mixture beginning and finishing with the flour. Spread half of the cake batter in the springform pan and smooth. Mix the remaining 4 tbsp of milk with the cocoa and stir into the remaining half of the cake batter. Carefully spread the chocolate cake batter on top of the white cake batter in the pan and evenly distribute the frozen cherries. Bake the cake for about 35 mins or until a toothpick is removed cleanly. Remove it from the oven and allow to cool on a wire rack.
2. 2
   To make the icing, use an electric hand mixer to beat 1/2 lb of butter with the powdered sugar until it becomes white and creamy. Spread the icing on the cake and refrigerate for about 30 mins.
3. 3
   To make the chocolate glaze, place a bowl with the chocolate and coconut oil over a saucepan with 2 inches of boiling water. Stir constantly until the chocolate melts. Allow the chocolate to cool slightly and then spread it quickly over the icing. Drag a skewer or comb over the chocolate to make a design and refrigerate the cake again until the chocolate has cooled. Carefully remove the springform pan and serve.