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 RecipesLisa Vanderpump’s Fresh Cranberry Sauce Mango Panna Cotta Aloo ka Halwa (Potato) 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.