1 cup unsalted butter or margarine
1 cup water
1/3 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups confectioners' sugar
1 teaspoon baking soda
2 eggs
1/2 cup plain yogurt
For the topping:
1 jar of maraschino cherries (120g)
1/2 cup unsalted butter or margarine
1/3 cup unsweetened cocoa powder
1/3 cup milk
3 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup unsalted butter or margarine
1 cup water
1/3 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups confectioners' sugar
1 teaspoon baking soda
2 eggs
1/2 cup plain yogurt
For the topping:
1 jar of maraschino cherries (120g)
1/2 cup unsalted butter or margarine
1/3 cup unsweetened cocoa powder
1/3 cup milk
3 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
Preheat the oven to moderate temperature (170°C)
Grease a 35 x 23.5 cm baking dish with butter or margarine
In a saucepan, combine the butter or margarine, water, and cocoa powder
Bring to a simmer, stirring occasionally, then remove from heat
Combine the flour, confectioners' sugar, baking soda, eggs, and yogurt
The batter will be slightly liquidy
Pour it into the prepared baking dish
Leave room for the cake to expand as it bakes
Bake in the moderate temperature oven for 20-25 minutes or until a toothpick inserted into the center comes out clean
Remove from the oven and let cool
While the cake is cooling, prepare the topping
Drain the cherries and pat them dry with paper towels
Cut each cherry into 6 pieces and place on a paper towel-lined plate to dry
In a saucepan, combine the butter or margarine, cocoa powder, and milk
Bring to a simmer, stirring occasionally, then remove from heat
Combine the confectioners' sugar and almond extract
Stir until smooth
Spread the topping over the cooled cake using an offset spatula
