AuthorGeo FoodsCategoryDessertIngredients
Preparation
Preheat oven to 160°C. Grease a cake pan and line base and sides with baking paper. Place chocolate and butter in a bowl over a saucepan of gently simmering water, stir until smooth. Cool for 10 minutes. Place remaining ingredients in a bowl. Add the chocolate mixture and mix until smooth. Pour into prepared pan and bake until a skewer inserted into the centre comes out clean with a few moist crumbs. Invert onto a wire rack to cool completely. For the frosting, beat butter and sugar together in a bowl until pale. Beat in vanilla and cocoa. Spread over the cake and drizzle over cherry jam. Scatter with fresh cherries, to serve.
Related RecipesNo-Churn Vietnamese Coffee Ice Cream Mango, Lime & Coconut Sundae Vanilla Panna Cotta Ingredients
200 g dark chocolate 300 g unsalted butter 500 g sour cream 1 cup self-rising flour 1 cup plain flour 100 g dark cocoa 5 eggs 250 g caster sugar 200 g brown sugar For Chocolate and Cherry Frosting 250 g unsalted butter 320 g icing sugar 1 tsp vanilla extract 75 g cocoa powder 315 g cherry jamDirections
1Preheat oven to 160°C. Grease a cake pan and line base and sides with baking paper. Place chocolate and butter in a bowl over a saucepan of gently simmering water, stir until smooth. Cool for 10 minutes. Place remaining ingredients in a bowl. Add the chocolate mixture and mix until smooth. Pour into prepared pan and bake until a skewer inserted into the centre comes out clean with a few moist crumbs. Invert onto a wire rack to cool completely. For the frosting, beat butter and sugar together in a bowl until pale. Beat in vanilla and cocoa. Spread over the cake and drizzle over cherry jam. Scatter with fresh cherries, to serve.
Ingredients
Directions
Preheat oven to 160°C. Grease a cake pan and line base and sides with baking paper. Place chocolate and butter in a bowl over a saucepan of gently simmering water, stir until smooth. Cool for 10 minutes. Place remaining ingredients in a bowl. Add the chocolate mixture and mix until smooth. Pour into prepared pan and bake until a skewer inserted into the centre comes out clean with a few moist crumbs. Invert onto a wire rack to cool completely. For the frosting, beat butter and sugar together in a bowl until pale. Beat in vanilla and cocoa. Spread over the cake and drizzle over cherry jam. Scatter with fresh cherries, to serve.