Chocolate and cherry cake
Prep:
30 mins
Cook:
30 mins
150g good quality milk chocolate
175g self-raising flour
1 tsp baking powder
140g golden caster sugar
140g very soft, slightly salted butter
3 large eggs
3 tbsp milk
1 medium banana
For the topping:
200g white chocolate, chopped
400g cherries
150ml crème fraîche
2 tbsp kirsch (optional)
Preheat the oven to fan 160°C/ 325°F/gas 3.
Grease the base of two sandwich tins with butter and line the tins.
Grate two thirds of the chocolate and then chop up the remaining third.
Tip in the flour, baking powder and sugar into a large mixing bowl, making a well in the middle for the butter, eggs and milk.
Beat the mixture until pale and fluffy and then fold in the grated and chopped chocolate. Fold in the mashed banana.
Divide the mixture between the two prepared tins and use the back of a spoon to even the surface.
Bake in the oven for 25 minutes, testing with a skewer to ensure cooked before removing to a wire rack to cool.
To make the icing: Place the white chocolate into a Pyrex bowl an melt over a pan of gently simmering water until melted.
Remove from the heat and set aside until slightly cooled.
Pour in the crème fraiche and gently mix until you have a glossy thick mixture.
Combine the pitted cherries with the kirsch. Spread the chocolate mixture on top of the cake and then scatter the cherries on top.
Serves
10
Preparation Time
30 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Chocolate, Fruit
Recipe Type
Cakes & Baking, Dessert, Entertaining
Special Info
Vegetarian
Level of Difficulty
Easy
This cake is best eaten on the day it's made.
