So, as promised, here is the recipe for the chocolate cherry mud cake I made the other week for my sisters birthday…
This is NOT one for those who opt for sugar-free baking, but a sliver of this cake is just heavenly.
In a saucepan over low heat gently melt 250g butter with 200g dark chocolate, 300g castor sugar, 220g syrup from a 670g jar of pitted morello cherries and 60g brandy, stirring often until smooth.
Once melted take off the heat and allow to cool for about 10 minutes.
Then stir in 3 lightly beaten free range eggs.
Now stir in 225g plain flour along with 15g baking powder and 50g cocoa. Then gently stir through the drained cherries from the jar(I think it came to about 300g of cherries)
Pour the mix into a lined deep cake tin and bake @ 150c for between 1 1/2 to 1 3/4 of an hour.
Let it cool completely before decorating with fresh cream, a few cherries and some chocolate shavings.
This was a very moist, luscious cake. Went down well with a strong cup of coffee.