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Chocolate cake

A recipe from

Chocolate cherry cake

Serves 10


50ml cocoa
80ml boiling water
225g castor sugar
225g butter
3 extra large eggs
225g self raising flour
100ml buttermilk
250ml cream
200g good quality dark chocolate
350g fresh cherries

Line the base of 2 x 20cm round cake tins and grease the sides. Preheat the oven to 180°c.

Mix together the cocoa and boiling water until smooth. Beat the sugar and butter until thickened, pale and fluffy. Add the eggs one at a time, whisking continuously. Fold through the cocoa mixture, sifted flour and buttermilk. Pour into the prepared tins and bake for 20 – 25 minutes, or until the cake is well risen and cooked through. Remove from the oven and set aside to cool in the tins and then turn out onto a cooling rack.

Place the cream in a pot and heat, but do not let it simmer. Remove from the heat and whisk in broken bits of chocolate. Whisk until smooth and pour into a large bowl, set aside to cool and thicken.

Top each cake with chocolate ganache icing and fresh cherries, sandwich together and serve.