What you’ll need …
Self Raising Flour – 250g
Eggs – 6
Butter – 200g
Bicarbonate of soda – 1tsp
Cocoa Powder – 110g
Light brown sugar – 230g
Buttermilk – 100ml
Unsalted Butter – 200g
Icing sugar – 400g
Cherries in Kirsch or Cherries in Syrup
Flake and cherries for decoration
Weigh out all your dry ingredients first. This is the sugar, flour, cocoa powder and bicarbonate of soda.
Next on a low setting, melt the butter in the microwave. Leave to cool slightly for a few minutes. Also, melt the chocolate and leave to one side to cool.
In a separate bowl, whisk the eggs until well mixed. Add in the buttermilk and mix
Add the butter into the dry mix and mix for 30-45 seconds. Then slowly pour in the egg mixture and mix until combined and smooth.
Prepare 3 6inch round tins and evenly distribute the batter between the 3 tins. Pop in the oven on 170 fan oven for 25-30 minutes or until a skewer comes out clean.
Whip the butter on its own for 5 minutes. Add in the icing sugar and mix for a few minutes on high.
Add 1 tbsp of cocoa to add a mild chocolate flavour to your buttercream. Finally add 2 – 3tsp of hot water to soften to a good piping consistency.
While the cakes are cooling, take some fresh, washed cherries and half dip in your cooled melted chocolate and leave to set on some baking paper.
When the cakes are cooled, take your cherries in kirsch or cherries in syrup. Using a spoon scoop out some of the kirsch or syrup and drizzle over the top of your cakes. This keeps them super moist and adds lovely flavour.
Stack your cakes. On the top, pipe small swirls of buttercream and add on a chocolate dipped cherry. Crumble flake over the top. Drizzle the kirsch or syrup over the buttercream and cherries to finish. Yum!