TCIF: Morello Cherry Chocolate Cake 2

Mimi ON Jul 30, 2010 AT 12:45 pm

Morello Cherry Chocolate Cake

Morello Cherry Chocolate Cake

Ingredients: the cake
115g unsalted butter room temperature
115g soft brown sugar
2 large eggs
160g self raising flour
pinch of salt
1 teaspoon bicarbonate of soda
70g cocoa
170g Greek yoghurt 

Preheat the oven to gas 4/ 180°C and line your tin with parchment paper.

Cream the butter and the sugar together for 5 mins (or until pale and fluffy), beat the eggs and then gradually beat them into the butter.

Stir the flour, salt, bicarb and cocoa together and sift into the butter mixture. Then take a large metal spoon and fold in the dry ingredients, followed by the yoghurt.

Pour the mixture into your tin and bake for 45 minutes or until a skewer comes out clean.

Cool in the tin for 10 minutes and then turn out to cool completely. 

Pro Tip: Have all of your ingredients at room temperature as it will stop the mixture from curdling. 

Ingredients: the cherries
250g cherries
250g water
75g sugar
1 star anise (optional)

Remove the pip from the cherries. Then place the water, sugar and star anise into a pan and bring to the boil. 

Take off the heat and pour in the cherries leave to stew and cool down

Pro Tip: Alternatively you can buy jars of cherries that have already been macerated and sometimes they come with a little kick of kirsch!

To finish the cake, place it onto a plate and take some of the cherry syrup and spoon it over the top and let it sink in, spoon your sauce on next followed by the cherries – delicious! 

Sarah Adams © 2010

Click here for Sarah’s scrummy recipe…

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