This is my version of a chocolate and cherry mud cake which is best had warm with a creamy chocolate sauce. I made it on a rainy day and had it with tea and it was bliss!

COOKING TIME: 40 minutes


For the cake mix:

  1. All-purpose flour (or maida) – 1  cup
  2. Diced and pitted cherries – 1 cup
  3. Cocoa powder – 3 tablespoons
  4. Curd – ¾ cup
  5. Milk Powder – 4 tablespoons
  6. Sugar – ¾ cup
  7. Coffee – 1 tablespoon
  8. Salt – a pinch
  9. Vanilla Extract – 2-3 drops
  10. Baking Powder – ¾ teaspoon
  11. Baking soda – ½ teaspoon

For the sauce:

  1. Heavy cream – 1/2 cup
  2. Dark Chocolate – 1 slab
  3. Sugar – 5 tablespoons


  1. Take sugar in a grinder and grind it to a fine powder.
  2. Add curd to the sugar and blend well.
  3. Strain the all-purpose flour (or maida) in a big bowl and add salt, milk powder, baking powder, baking soda, cocoa powder and coffee powder to it and mix well.
  4. Grease a cake tin with unsalted butter and dust with all-purpose flour.
  5. Pre heat the oven to 180 degrees for 10 minutes.
  6. Mix the curd and sugar mixture with the dry ingredients. Add the diced cherries and vanilla extract as well.
  7. Fold the mixture with light hands.
  8. Shift the mixture into the greased cake tin and keep it in the OTG/Microwave for 35-40 minutes until crisp.
  9. Insert a toothpick into the cake to check if it’s done. If the toothpick comes out clean, then the cake is done.
  10. Allow the cake to cool slightly.
  11. Take cream in a heavy bottom pan and put it on low flame. Add the chopped chocolate and sugar until they dissolve completely and remove from flame once it is runny and smooth.
  12. Allow the mix to cool.
  13. Cut the cake from the middle into 2 pieces.
  14. Add a generous layer of cream mix on one of the pieces and place the second piece of the cake on top and place the rest of the cream mix on top.
  15. Sprinkle some cocoa powder from a strainer and serve warm.