Cake with bird cherry flour and chocolate

This unusual cake with chocolate chips has a light almond flavor that is actually the flavor of bird cherry flour.

Ingredients

• Butter (softened) - 140 g + for greasing the mold
• Eggs - 3 pcs.
• Sugar - 140 g
• Flour - 140 g + for sprinkling the mold
• Bird cherry flour - 60 g
• Dark chocolate - 70 g
• Vanilla sugar - 10 g
• Baking powder - 1 teaspoon
• For decoration:
• Powdered sugar - 1 teaspoon
• Fresh mint (optional) - 1 sprig
• Cranberries or red currants (optional) - 10 g

Directions

1. Prepare all the necessary ingredients.
2. You can take any chocolate, I have drops.
3. If you take a bar of chocolate, then first break it into small pieces.
4. Remove the butter from the refrigerator in advance so that it becomes soft.
5. If you decide to measure flour without scales, do not forget that a 200 ml glass holds 130 grams of wheat flour and 100 grams of bird cherry flour.
6. Turn on the oven to preheat to 180 degrees.
7. Put soft butter in a bowl and add sugar. Grind everything to a white mass.
8. Add an egg to the butter mixture. Whisk everything until smooth.
9. Add the remaining eggs one at a time, beating well each time.
10. Add bird cherry flour (60 g is a little more than half a glass with a capacity of 200 ml). Stir.
11. Add baking powder and vanilla sugar to the dough.
12. Sift wheat flour into a bowl (140 g is a little more than a 200 ml glass). Mix the dough until smooth.
13. Add chocolate and mix again.
14. Grease a 22x12x5 cm cake mold with oil and sprinkle with flour. Transfer the dough into the form. Level the surface.
15. Place in preheated oven and bake for 35-40 minutes at 180 degrees.
16. Remove the finished cake with bird cherry flour and chocolate from the mold and cool completely on a wire rack.
17. Sprinkle the cooled cake with powdered sugar.
18. An appetizing crack in the form of a branch formed in the middle of my cupcake, and I, using this similarity, decorated the cupcake with fresh mint leaves and red berries.
19. Cut the cake into portions and serve.
20. Bon appetit!