Chocolate and cherry cake
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
80
MINUTES
CUISINE
COURSE
Baking
Method
Heat your oven to 160°C and line a 9 inch round loose bottom or springform tin.
Melt the butter, chocolate, coffee over a low heat and add 100mls of water.
Beat the buttermilk with the eggs and bread soda.
Mix the flours, sugars and cocoa powder.
Mix everything together then stir in the cherries and syrup. Scoop the cake batter into your prepared tin.
Bake for one hour and twenty minutes or until a skewer comes out clean. Allow to cool in the tin for about twenty minutes then gently turn out on to a wire rack.
Beat the butter and sugar for the icing until smooth and stir in the Mascarpone until combined.
Slice the cake into three discs and spread a layer of cherries on each disc then place them back together. Top with the icing.
Ingredients
200g butter
200g dark chocolate, broken into small pieces
25ml strong coffee
75ml buttermilk
3 eggs
¼ tsp bread soda
85g plain flour
85g self-raising flour
190g brown sugar
180g caster sugar
25g cocoa powder
2 tsp Amarena cherries and 1 tbs of their syrup
To decorate:Â
50g butter, softened
170g icing sugar
150g Mascarpone cheese
4 tbsp Amarena cherries
Method
Heat your oven to 160°C and line a 9 inch round loose bottom or springform tin.
Melt the butter, chocolate, coffee over a low heat and add 100mls of water.
Beat the buttermilk with the eggs and bread soda.
Mix the flours, sugars and cocoa powder.
Mix everything together then stir in the cherries and syrup. Scoop the cake batter into your prepared tin.
Bake for one hour and twenty minutes or until a skewer comes out clean. Allow to cool in the tin for about twenty minutes then gently turn out on to a wire rack.
Beat the butter and sugar for the icing until smooth and stir in the Mascarpone until combined.
Slice the cake into three discs and spread a layer of cherries on each disc then place them back together. Top with the icing.
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