Chocolate Cherry Cake

Chocolate Cherry Cake

www.facebook.com/sunflameindia

INGREDIENTS

675g (1 lb 5¾oz) caster sugar
250g (8oz) butter, chopped
40g (1¼oz) cocoa powder
1tsp bicarbonate of soda
450g (14oz) self-raising flour
4 eggs, beaten
500ml (16fl oz) double cream, lightly whipped
500g (1lb) preserved pitted cherries, drained

FOR THE CHOCOLATE TOPPING:

400g (13OZ) dark chocolate, chopped
350g (11oz) butter, softened
12 chocolate truffles to decorate (optional)

INSTRUCTIONS

• Heat the oven to 180°C (gas mark 4). Grease and line three 20cm (8in) cake tins and line the bases with baking paper. Place the sugar, butter, cocoa powder, bicarbonate of soda and 500ml (16fl oz) of boiling water into a large saucepan. Place over a low heat and bring to the boil, stirring until the sugar is dissolved. Set aside to cool for 20 minutes.
• Transfer the mixture to a large mixing bowl and beat in the flour and the eggs until smooth. Divide the mixture between the three tins and bake for 30-40 minutes, or until firm to the touch.
• Allow to cool in the tins for 5 minutes, then turn out onto a wire rack and remove the baking paper in order to let it cool completely.
• To make the chocolate topping, place the chopped chocolate in a heatproof bowl set over a saucepan of barely-simmering water (make sure the bowl doesn't touch the water) until the chocolate melts. Beat the butter in a mixing bowl until light and creamy, then add to the warm, melted chocolate, beating until glossy and smooth. Set aside.
• To assemble, place one cake on a serving plate and top with half the whipped cream and half of the cherries. Layer the next cake with the rest of the cream and cherries, and finish with the last cake on top. Spread the chocolate over the sides and top of the cake using a flat-bladed knife. Decorate with chocolate truffles if desired.

Source - http://www.houseandgarden.co.uk/recipes/desserts-cakes/chocolate- cherry-cake
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia