Last Sunday I decided to combine my love for chocolate and fruit and as a result I created a double chocolate and cherry cake.
I have to admit my first cake didn’t work out so well. The mixture was fine but the temperature of the oven was way too high resulting in a burnt top and a seriously undercooked middle… so I tried again… I changed my ingredients mix a little, used a shallow tray instead of a loaf tin and of course lowered the baking temperature… all the changes worked perfectly and as a result we had extra yummy chocolate and cherry cake 🙂
- 3 eggs
- 150g self-raising flour
- 150g caster sugar
- 150g unsalted butter, softened
- 1tsp baking powder
- 2tbsp coco powder
- 50g pitted cherries
- 50g dark chocolate; crushed
- 50g white chocolate (optional for decoration)
Preheat the oven to 140C fan (160C if your oven is not fan assisted).
Grease and line one 9”x11” brownie type tin.
In a large bowl sift and mix together all the dry ingredients being: flour, sugar, cocoa and baking powder.
Add the softened butter and eggs– mix all the ingredients until combined and smooth.
Add your cherries and dark chocolate and mix gently.
Pour into your earlier prepared tin.
Bake in the centre of your pre-heated oven for 30-35min till risen and nicely browned, you can always check it is fully cooked by inserting a wooden toothpick or skewer and if it comes out clean then it is done.
Remove from the oven and allow to cool down.
Melt 50g off white chocolate and decorate your cake with a desired pattern with a small piping bag. I am quite rubbish when it comes to cake decorating so I wasn’t even able to achieve straight lines 🙁
Cut, serve and enjoy! Or optionally hide it and pretend it didn’t bake as well as it should have so you can eat it all by yourself later on, you will be full and happy but will not make many friends, your call.
I am thinking coconut as I have just bought a giant bag of coconut flakes but I am open to your suggestions.