Skinny Chocolate Cherry Sheet Cake

Ingredients

• 4 cups Fresh BC Tree Fruits Cherries, pitted
• 1 Juiced Lemon
• 2 Tbsp. Sugar for Cherries
• 2 Large Eggs, room temperature
• 1 cup Sugar
• 1/2 cup Salted Butter, melted
• 1/2 cup Strong coffee
• 1/2 cup Dutch-process cocoa powder
• 1 Tbsp. Vanilla or Spiced Rum
• 1 cup Quark
• 2 cups Sifted White Flour
• 1 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/4 tsp. Salt

Directions

1. 1

   Pre-heat oven to 375 F. Stem and pit cherries, tossing them with lemon juice and 2 Tbsp sugar. Set aside.

2. 2

   Using a hand mixer, beat eggs until light and fluffy. Gradually incorporate sugar. Add melted butter, coffee, cocoa powder, vanilla, and Quark until just combined. Sift flour, baking powder, baking soda, and salt together in a large bowl. Using a large rubber spatula, gently fold the dry mixture into the wet ingredients until just combined.

3. 3

   Butter and flour a 12"x16" rimmed sheet pan. Scatter cherries and their juice across the bottom of the pan. Spread the cake batter evenly atop the cherries, smoothing until the cherries are covered.

4. 4

   Place cake in oven and turn the temperature down to 325 F. Bake 35-40 minutes, until a toothpick inserted in the centre comes out clean.