Ingredients
The following ingredients have 4 Servings
- 200g dark (45%) chocolate, chopped
- 300g unsalted butter, chopped, softened
- 500g sour cream, room temperature
- 1 cup (150g) self-raising flour, sifted
- 1 cup (150g) plain flour, sifted
- 100g dark cocoa, sifted
- 5 eggs, room temperature, lightly beaten
- 250g caster sugar
- 200g brown sugar
- Fresh cherries, to decorate
- 250g unsalted butter, chopped, softened
- 2 2/3 cups (320g) pure icing sugar, sifted
- 1 tsp vanilla extract
- 3/4 cup (75g) good-quality cocoa powder, sifted
- 315g cherry jam
Instruction
- Preheat oven to 160°C. Grease a 20cm x 30cm x 5cm deep rectangular cake pan and line base and sides with baking paper.
- Place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir until smooth. Cool for 10 minutes.
- Place remaining ingredients in a large bowl. Add cooled chocolate mixture and, using a large whisk or spatula, mix until smooth. Pour into prepared pan and bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean with a few moist crumbs. Stand in pan for 30 minutes, then invert onto a wire rack to cool completely.
- For the frosting, beat butter and sugar together in the bowl of a stand mixer until pale. Beat in vanilla and cocoa. Spread over cooled cake and drizzle over cherry jam. Scatter with fresh cherries, to serve.
