Cake (£1.23 a portion) time to table ~1 hour 30 minutes.
Ingredients (for 8)
400 g Black cherries in syrup 75 g Sour cherries (dried) 2 tbsp Cherry brandy 1 Orange 150 g Dark chocolate 150 g Plain flour 1 Large egg 50 g Unsalted butter 265 g Golden caster sugar 1 tbsp Vanilla extract 2 tbsp Cocoa powder 125 ml Buttermilk 400 ml Double cream 1.5 tsp White wine vinegar 0.5 tsp Bicarbonate of soda Plain flour for dusting Unsalted butter for greasing
Grease 20cm spring form cake tin. dust side with flour and add grease proof paper to bottom of tin. Preheat oven to 180OC/Gas 4.
Using food processor/hand blender mix 250g sugar and butter. Add egg, pinch of salt and vanilla extract.
250g Sugar Butter Egg Vanilla extract
Next Add in the cocoa powder, flour and buttermilk.
Cocoa powder Flour Buttermilk
In a bowl mix bicarbonate of soda and white wine vinegar, it will fizz, then add to the rest of the cake mix.
Bicarbonate of soda White wine vinegar
Pour Cake mix into 20cm spring form cake tin, put in oven for about 35 minutes.
Zest orange into pan with 15g of caster sugar, halve and squeeze juice into pan. Heat on high until dissolved.
15g Caster sugar Orange
Add all the cherries and brandy to the pan, cook for 5 minutes. Then leave to cool.
Cherries with syrup Sour cherries Cherry brandy
Once cake is cooked leave in cake tin for 10 minutes to cool then transfer to cooling rack. Strain Cherries, keeping the syrup.
Start heating 100ml of the cream.
Break 100g of the chocolate into small pieces, mix with the heated cream until the chocolate is melted, remove from heat and allow pan to cool.
100ml Double cream 100g Chocolate
Whip the remaining cream until stiff.
300ml Double cream
Cut cake into 3 slices, mine fell apart so I layered lots of broken pieces together.
spread choclate sauce over the layers, saving some for pouring over the top of cake.
On the same 2 layers also spread some cherry sauce and cherries, then added whipped cream.
Stack these 2 layers placing the final layer on top. Pour any remaing chocolate sauce, cherry syrup on the top before finishing by grating the remaning chocolate over the top.
400 g £ 1.19 Black cherries in syrup 75 g £ 2.00 Sour cherries (dried) 2 tbsp £ 1.00 Cherry brandy (500ml £10) 1 £ 0.30 Orange 150 g £ 1.50 Dark chocolate (200g £2) 150 g £ 0.20 Plain flour (1.5kg £1.78) 1 £ 0.33 Large egg (6 £2) 50 g £ 0.40 Unslated butter (250g £1.30) 265 g £ 0.53 Golden caster sugar (1kg £2) 1 tbsp £ 0.20 Vanilla extract (38ml £1.04) 2 tbsp £ ?.?? Cocoa powder 125 ml £ 0.50 Buttermilk 400 ml £ 1.68 Double cream 1.5 tsp £ 0.08 White wine vinegar (350ml £0.80) 0.5 tsp £ 0.05 Bicarbonate of soda (£1) ---------------- 8 portions £ 9.83 1 portion £ 1.23