- Chocolate & Cherry Cake.jpg (38.3 KiB) Viewed 275 times
Takes: 55 minutes (plus cooling time)
Serves: 8 - 10
No nutritional information available.
Ingredients
- 225g baking spread, straight from the fridge, plus extra for greasing
- 55g cocoa powder, sifted
- 4 large eggs
- 225g caster sugar
- 225g self-raising flour
- 1 tsp baking powder
For the filling:
- 6 generous tbsp cherry jam
- 300ml pouring double cream, lightly whipped
For the ganache:
- 200ml pouring double cream
- 200g Bournville chocolate, broken into pieces
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease and base line 2 x 20cm loose-bottomed sandwich tins.
2. To make the ganache, measure the cream and chocolate into a glass bowl. Place the bowl over a pan of simmering water and heat until runny. Remove from the heat and leave to cool in a cold place until thick and stiff.
3. Meanwhile, measure the cocoa powder into a large bowl with 6 tbsp boiling water. Mix to a paste. Add all the remaining cake ingredients and whisk together until light and fluffy using an electric hand whisk.
4. Divide the cake mixture between the tins and level the tops. Bake in the preheated oven for about 25 – 30 minutes until well risen and shrinking away from the sides of the tin. Leave to cool in the tins for a few minutes, then transfer the cakes to a wire rack to finish cooling.
5. Place one of the cakes upside down on a board. Spread the cherry jam over the surface and top with the whipped cream. Place the second cake on top. Spread the ganache icing over the top of the cake and swirl to make a pretty design.
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