Obsidian Cherry Cake

1Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray.

2In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs (4 large) one at a time, beating well after each addition. Stir in the vanilla extract (1 teaspoon) and almond extract (½ teaspoon).

3In a separate bowl, whisk together the flour, baking powder (½ teaspoon), and salt (¼ teaspoon). Gradually add the dry ingredients to the butter mixture, alternating with the milk (½ cup). Mix until just combined.

4Gently fold in the fresh obsidian cherries (1 cup).

5Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

6Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

7While the cake is cooling, make the chocolate glaze. In a heatproof bowl, melt the dark chocolate (1 cup) over a saucepan of simmering water. Once melted, remove from heat and stir in the heavy cream (½ cup) until smooth.

8Place the cooled cake on a serving plate and pour the chocolate glaze over the top, allowing it to drip down the sides.

9Garnish with fresh obsidian cherries (1 cup) and sprinkle with powdered sugar.

10Slice and serve the Obsidian Cherry Cake. Enjoy!