This is going to be short and sweet (very sweet!). I made this for a food festival I was at last weekend and it went down a storm. I rashly promised to put the recipe up the following day but now we are Thursday and I'm only just getting around to doing it. It has been a busy week but that's no excuse. So with no further ado but with apologies to the lovely lady that has been checking the website every day for the recipe here are the details for my chocolate and cherry cake.
Hope you enjoy.
Fabulously Fudgy Chocolate and Cherry Cake
A rich and fudgy chocolate cake with cherries both in and on the cake. Deceptively simple but dressed to impress.
Time: 1 ½ hours plus cooling
For the cake
150g Salted butter - softened
230g Caster sugar
2 Large eggs – lightly beaten
1tsp Vanilla extract
160g Plain flour
50g Unsweetened cocoa
1tsp Bicarbonate of soda
½ tsp Salt
230ml Full fat milk
100g Frozen black cherries rolled in a little flour
For the ganache
150g Dark Chocolate
150ml Double Cream
20g Unsalted butter
For the decoration
12 Cherries with stalks on
50g White chocolate – melted
20g Dark chocolate – melted
200ml Double cream
1tbs Caster sugar
1tsp Vanilla extract
26cm Savarin tin – greased
Piping bag and a star nozzle
Preheat the oven to 160C (fan) 180C (conventional)
Cream together the butter and sugar until light and fluffy, add the vanilla extract.
Beat in the eggs a little at a time until well incorporated
Sift together flour, cocoa, bicarbonate of soda and salt
Add one third of the flour mixture and mix in gently, add half of the milk and gently combine, repeat a second time and finish with the remaining flour.
Put all the mixture in the prepared tin and smooth the top, gently place the frozen cherries on the surface of the cake, don’t worry they will not burn they will soon hide themselves in the chocolate sponge.
Place in preheated oven for approx. 25 minutes until a toothpick inserted in the deepest part comes out clean. You may have to rotate the tin in the oven to ensure an even bake.
When the cake is cooked remove from the oven and allow to cool in the tin for approx. 20 minutes then turn out onto a cooling rack to go completely cold.
To decorate the cherries, dip the fruit in the melted white chocolate allow for some of the excess to drip off and then place on some non-stick baking paper. Drizzle over some of the melted dark chocolate and allow to set. You can pop them in the fridge but it doesn’t matter if they are still a little soft when you put them on the cake you can pick them up by the stalk.
While the cake is cooling make the ganache. Place the cream in a microwaveable jug and heat, you do not want it to boil but to be warm enough to melt the chocolate.
Place the chocolate in a bowl with the butter and pour over the hot cream. Leave for a minute then stir until smooth. It should be quite spreadable, if it is too runny leave it to firm up a bit.
Place the cooled cake on a serving plate and with a spoon or a palette knife spread the chocolate over the cake allowing it to drip down the sides. Allow to firm up, if you don’t the cream and the cherries may slide off the top.
Whip the double cream with the sugar and vanilla until it holds its shape, place in the piping bag fitted with a star nozzle and pipe 12 rosettes around the top of the cake. You may have some cream left over but just serve it separately.
Place a chocolate cherry on top of each cream rosette, stand back and wait for the applause.
If you do not have a ring tin then make the cake in two sponge tins, sandwich together with whipped cream and defrosted cherries or cherry jam, decorate the top with ganache, whipped cream and chocolate cherries it will still be delicious and look gorgeous.
You can use tinned cherries, drain, chop in half and coat in a spoonful of flour.