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Cake
225g / 8oz self raising flour
3 tbsp cocoa
2 tsp baking powder
225g / 8oz caster sugar
225g / 8oz unsalted butter (remove from fridge at least 1 hour before cooking to ensure its soft)
4 eggs beaten
10 tbsp milk
Chocolate ganache
4 fl oz double cream
115g / 4 oz dark chocolate
Filling
Black cherry conserve
Pre-heat oven to 160 c and grease 2 x 8 inch / 20 cm cake tins.
Sift the flour, cocoa and baking powder into a large mixing bowl. Add the rest of the cake ingredients and mix to a smoth consistency so that no lumps remain.
Bake in the oven for 50 minutes. Test cake with scewer, when it comes out clean the cake is cooked. Remove cake from tins and leave to cool completely on a wire rack (about 2 hours).
To make the chocolate ganache, place the cream and chocolate (broken into small peices) into a saucepan, stiring continuously and bring to the boil. Remove from heat and put into fridge to cool for about 2 hours. Remove from fridge when ready to cover cake. Mix the ganache with a wisk - it should be a good spreading consistency. If too hard warm very slightly in a microwave.
Spread cherry conserve onto one of the cakes then sandwich together. Cover cakes with the chocolate ganache.
Alternatives:
- make a double quantity of the ganache and use as filling for cakes instead of conserve.
- If making for children either use a dark chocolate with a lower cocoa content (51%) for the ganache or use milk chocolate instead. Try decorading with childrens sweets like smarkties.
225g / 8oz self raising flour
3 tbsp cocoa
2 tsp baking powder
225g / 8oz caster sugar
225g / 8oz unsalted butter (remove from fridge at least 1 hour before cooking to ensure its soft)
4 eggs beaten
10 tbsp milk
Chocolate ganache
4 fl oz double cream
115g / 4 oz dark chocolate
Filling
Black cherry conserve
Pre-heat oven to 160 c and grease 2 x 8 inch / 20 cm cake tins.
Sift the flour, cocoa and baking powder into a large mixing bowl. Add the rest of the cake ingredients and mix to a smoth consistency so that no lumps remain.
Bake in the oven for 50 minutes. Test cake with scewer, when it comes out clean the cake is cooked. Remove cake from tins and leave to cool completely on a wire rack (about 2 hours).
To make the chocolate ganache, place the cream and chocolate (broken into small peices) into a saucepan, stiring continuously and bring to the boil. Remove from heat and put into fridge to cool for about 2 hours. Remove from fridge when ready to cover cake. Mix the ganache with a wisk - it should be a good spreading consistency. If too hard warm very slightly in a microwave.
Spread cherry conserve onto one of the cakes then sandwich together. Cover cakes with the chocolate ganache.
Alternatives:
- make a double quantity of the ganache and use as filling for cakes instead of conserve.
- If making for children either use a dark chocolate with a lower cocoa content (51%) for the ganache or use milk chocolate instead. Try decorading with childrens sweets like smarkties.
