Ingredients
Cherry Puree
- 450g Frozen Cherries, thawed
- 120g Caster Sugar
Chocolate Cherry Cake
- 170g Unsalted Butter, melted
- 56g Unsweetened Cocoa Powder
- 200g Soft Brown Sugar
- 200g Golden Caster Sugar
- 4 Large Eggs
- 113g Plain Flour
- 113g Cake & Pastry Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 240ml Single Cream
- 56g Cherry Puree (as above)
- 2 Tbsp Cherry Brandy
- 113g Dried Cherries, finely chopped
Cherry Buttercream
- 6 Large Egg whites (180 g)
- 250g White Caster Sugar
- 1/4 tsp Cream of Tartar
- 450g Unsalted butter, softened
- 3-5 Tbsp Cherry Puree (as above)
Chocolate drizzle
- 56g Plain Chocolate Chips
- 60ml Double Cream
- 2 tsp Corn Syrup or Sugar Syrup
Instructions
Cherry Puree
- In a food processor, pulse the cherries until smooth.
- Place the cherries and sugar in a medium pan over a medium-low heat and cook for 30 minutes or so until the liquid has reduced by half.
- Remove from the heat and pour into a glass container. Place in the fridge until needed.
Chocolate Cherry Cake
- Preheat oven to 180c/350f. Line the bottom of three 18cm/7″ cake tins.
- Put the cocoa powder into the bowl of a stand mixer and pour the melted butter on top. Mix to incorporate and let sit for 10 minutes to allow the cocoa powder to bloom.
- In a medium bowl, sift together the flours, bicarbonate of soda, baking powder, and salt.
- In a jug pour the single cream, cherry puree and cherry brandy. Mix to combine.
- Add the sugars to the chocolate-butter mixture and beat using the paddle attachment on medium-high speed for about 5-7 minutes until fluffy. Scrape the sides and bottom of the bowl.
- Reduce speed to low and add the eggs one at a time waiting for each egg to fully incorporate before adding the next. Scrape the sides and bottom of the bowl.
- Add the flour mix in three additions alternating with the liquid mix starting and finishing with the flour.
- Right after adding the last portion of the flour, stop the mixer and finish blending by hand using a rubber spatula.
- Fold in the chopped cherries in two additions.
- Divide the batter between the prepared tins and bake for 25-28 minutes or until a toothpick comes out clean from the centre of the cakes.
- Remove from the oven and let cool completely before icing.
Cherry buttercream
- Mix the egg whites, sugar and cream of tartar in a bowl and place the bowl on top of a pan of simmering water (Do not allow the water to touch the bowl).
- Keep whisking the egg-sugar mix until it reaches 54c / 130f with a sugar thermometer.
- Place the egg mixture in a bowl of a stand mixer and whisk on high until stiff peaks are formed.
- Add the butter in small pieces and mix until smooth.
- Add 1 tablespoon of cherry puree at a time, checking the flavour and colour as you go. Keep adding cherry puree until you’re happy with the taste and the colour but make sure not to add too much or it will affect the texture of the buttercream.
- Put a little of the buttercream into a piping bag fitted with a large star nozzle and set aside.
Chocolate Drizzle
- Put the chocolate chips, double cream and corn syrup in a medium bowl and heat in the microwave for 45-50 seconds.
- Remove from the microwave and let it sit for about 4-5 minutes. Do not be tempted to stir it too soon or it will separate.
- Mix the chocolate until smooth. Use the chocolate when it is slightly cooled and slightly thickened.
To Assemble
- Place one cake on top of a serving dish and spread a nice layer of buttercream on top. Spread a thin layer of cherry puree on top of that.
- Repeat the above step with the second layer.
- Place the third and last cake on top and place in the fridge for at least 20-30 mins to firm up.
- Use the remaining buttercream to coat the sides and top of the cake and then again stick it in the fridge to firm up a little.
- Drizzle the chocolate round the top edges, and then using the piping bag pipe around the base of the cake and maybe some on the top too. Then all it needs is a cherry on top.