About this recipe:This is a great cake for anyone that loves chocolate, cake and cherries! Two layers of cherry chocolate sponge cake are filled and topped with a chocolate icing.
Makes: 1 2 layer 23cm round cake
250g plain flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt
115g plain chocolate, chopped
400g caster sugar
125g cocktail cherries, drained and juice reserved
30g plain chocolate, chopped
475g icing sugar
1/4 teaspoon almond extract
75ml cocktail cherry juice
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Method Prep:30min › Cook:7hr30min › Ready in:8hr
Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round tins. Sieve together the flour, baking powder, bicarbonate of soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then beat in melted chocolate. Beat in the flour mixture alternately with the water and buttermilk, mixing just until incorporated. Finely chop cherries and fold in. Pour batter into prepared tins.
Bake in the preheated oven for 30 to 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tins for 10 minutes, then turn out onto a wire rack and cool completely.
Meanwhile, make the icing. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, combine butter, icing sugar, melted chocolate and almond extract. Cream with an electric mixer. Add reserved cherry juice by the tablespoon until icing reaches desired consistency.