Chocolate cherry drip cake

Do you love chocolate and cherries together? If you do, then you are going to go crazy for this cake!

If like myself, you are a fan of the chocolate cherry combo, this cake ticks all the right boxes!

You have:

  • 4 layers of soft, fudgy chocolate cake
  • Cherry conserve
  • Cherry vanilla buttercream
  • Chocolate ganache
  • Fresh juicy cherries

I’m salivating just typing this. It’s honestly SO GOOD!

I mean…just look.

Was I a little crazy for switching on my oven and baking a cake during the biggest heatwave the UK has seen in years?

Probably.

Was it worth it?

Definitely!!

This is quite similar to my Black Forest cake I made a few years ago. I like to think of this as the new and improved version!

Chocolate cherry drip cake

To make this cake I use 2x20cm sandwich tins. Please note I divide the mixture in half and bake two cakes at a time. If you have 4 tins and a huge oven, you could bake them all at once to save time!

400g plain flour

400g caster sugar

2 tsp baking powder

1 tsp bicarbonate of soda

80g cocoa powder

350g soft butter or stork baking spread

4 large eggs

4 tsp vanilla extract

300ml sour cream

One jar of cherry conserve or jam – I used St Dalfour black cherry fruit spread because it has whole pieces of cherry which I love. I’m sure the Bonne Maman one or any of the other “finest” supermarket varieties would work well too! It’s best to choose one that’s lower in sugar but has a high percentage of fruit.

For the vanilla cherry buttercream

500g icing sugar, sifted

250g soft unsalted butter

1 tsp vanilla extract

1 tablespoon double cream or milk

2 tablespoons of the cherry conserve

A tiny amount of pink food colour gel (optional)

Preheat the oven to 180C/160fan/350F. Butter and line your cake tins with a circle of baking parchment.

In a large bowl, mix together the flour, sugar, baking powder and bicarbonate of soda. Beat in the butter until the mixture is well combined.

Whisk together the cocoa, sour cream, vanilla extract and eggs. Beat this into the butter and flour mixture, stopping when you have a well combined, smooth batter.

Pour this batter into your tins and bake for 20-25 minutes or until a cake tester comes out clean. Remove the cakes from the oven and let them cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.

For the buttercream, beat the sieved icing sugar and butter together using an electric mixer until well combined. Add the cherry preserves, cream and vanilla and beat on high speed until very soft and fluffy.

When the cakes are completely cold, pipe a “dam” of buttercream around the edge of each sponge. I took a picture of this to show an example but I accidentally deleted it. My bad! All you do is pipe buttercream all around the edge of the cake using a piping bag fitted with a round nozzle. This prevents the filling from oozing out of the cake. You can find tutorials on YouTube if you aren’t sure but it’s very simple. So once you’ve piped the “dam” of buttercream, spoon the cherry conserve in the middle. Repeat with the other two layers of sponge before topping with the final sponge, making sure they are as level as possible, then using a spatula, apply a layer of buttercream all over the top and sides of the cake. I achieve a smooth finish by using a bench scraper/plastic scraper. They really are a cake decorator’s secret weapon!

Once you’ve crumb coated the cake and are happy with the finish, pop the cake in the fridge for 10 minutes to set before applying another layer of buttercream if you wish. Put the cake back in the fridge while you make the ganache.

Chocolate ganache “drip”

This is very simple. All you need to do is microwave 100g of dark chocolate and 100g double cream in very short bursts, (no more than 5 seconds at a time) stirring well each time. When the chocolate has almost melted, keep stirring until very smooth. Stir in 2 tablespoons liquid glucose until smooth and shiny.

Remove the cake from the fridge. Pour the chocolate ganache into a small plastic bag or piping bag. Using a pair of scissors, snip off the tip of the bag (being careful as the chocolate will run everywhere if you don’t control it!) Pipe the chocolate all around the sides of the cake, allowing the chocolate to drip down the sides of the cake naturally. If you want more drips, simply pipe more chocolate over the side. Then pipe the remaining chocolate over the top of the cake, smoothing it out gently using an off set spatula.

I had a small amount of chocolate buttercream in the freezer from the wedding cake I made a few weeks ago, so I used it to decorate the top of the cake once the chocolate drip was set. I used my new Wilton 6B open star piping tip which I’m in love with!

Then all that’s left to do is adorn the cake with fresh cherries and you have a cake worthy of any celebration!

PIN ME FOR LATER…

I’m sharing this recipe with the following link ups:

Recipe of the week at A Mummy Too

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#CookBlogShare hosted by Easy Peasy Foodie

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