cake

Glossy chocolate cherry cake
1. 

CAKE
250g plain flour
60g cocoa powder (70%)
1 tsp bicarbonate of soda
1 tsp baking powder
200g caster sugar
200g soft dark brown sugar
2 eggs, beaten
125ml buttermilk
1 tsp vanilla extract
1 tbsp brandy
125g unsalted butter, cubed
1 tsp salt
350g pitted morello cherries, jar drained

SHINY GANACHE
250ml double cream
3 tbsp golden syrup
250g dark chocolate (70%), finely chopped
1 tsp vanilla extract
creme fraiche or whipped cream, to serve

Heat the oven to l70C. Line a 2O x 30 cm tin with baking parchment. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large mixing bowl. Stir in the sugars, mixing everything together. In a separate bowl, whisk the eggs, buttermilk, vanilla extract and chocolate extract or brandy together briefly. Put the butter and salt in a saucepan with 80ml water. Put over a medium heat and remove the pan as soon as the water boils. Pour into the dry mixture and begin to stir in with a spatula or big metal spoon. Next, pour in the egg mixture and fold together well.

Scatter cherries over the tin's base and spoon the batter over. Bake for 25-30 minutes, or until risen and springy. Carefully turn out, peeling away the paper then turn onto a wire rack to cool the right way up.

To make the ganache, bring the cream and syrup almost to the boil in a small pan. Put the chopped chocolate in a heatproof bowl with the vanilla extract and pour the hot cream over. Leave for a minute, then gently stir to form a glossy ganache. Spread over the top and sides of the cooled cake, smoothing with a palette knife. Serve with creme fralche or cream.

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