INGREDIENTS 175g salted butter, plus extra for greasing 200g bar dark chocolate 300g plain flour 375g golden caster sugar 25g cocoa 1 tsp bicarbonate of soda 2 medium eggs 200g buttermilk or natural yoghurt To assemble 425g can pitted cherries, 2 tbsp juice reserved, rest drained 100g morello cherry jam 4 tbsp kirsch (or more juice from a can if you want it to be non-alcoholic) 500ml tub double cream 3 tbsp icing sugar 1 small punnet fresh cherries (optional) Directions: Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted. Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly wi...
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