The seeds are removed from the cherries, and the cherries are drained in a sieve - you squeeze the juice left by the cherries because we use it at the end.
The eggs are mixed with the sugar until they double in volume and become like a cream. Add the oil in the rain and mix very well. Add the milk, and then the flour little by little mixed in advance with cocoa and baking powder.
Mix with a spoon from the bottom up until the flour is completely incorporated.
The resulting composition is poured into a tray lined with baking paper and over it add the cherries.
Place the tray in the oven at 175 degrees C, for 35-45 minutes or until it passes the toothpick test.
When it is ready, let it cool and prepare the chocolate sauce.
Put the juice left by the cherries in a saucepan and heat on the fire. When it starts to boil, turn off the heat and add the chocolate and butter. Mix well until they melt - a very good sweet and sour sauce results.
Cut the blackberry into squares and pour the sauce over it in the pan, taking care that the sauce penetrates between the cuts.
Leave the cake in the fridge for a few hours and serve it with gusto.