Chocolate and Cherry Layer Cake

    Chocolate and Cherry Layer Cake

    2saves
    8hr


    9 people made this

    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.

    Ingredients
    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
    • 100g margarine
    • 400g caster sugar
    • 2 eggs
    • 175ml water
    • 175ml buttermilk
    • 125g cocktail cherries, drained and juice reserved
    • 30g plain chocolate, chopped
    • 115g butter
    • 475g icing sugar
    • 1/4 teaspoon almond extract
    • 75ml cocktail cherry juice

    Method
    Prep:30min  ›  Cook:7hr30min  ›  Ready in:8hr 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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