115g Brown sugar
115g Baking spread or room temperature unsalted butter
2 tbsp Boiling water
3 tbsp Good quality cocoa powder
50g Good quality dark chocolate
1 tsp Vanilla paste
115g Self raising flour
1 tsp Baking powder
8” Loose bottomed sandwich tin
60g Baking spread or butter
2-3 Drops vanilla extract
50g White chocolate
140g Icing sugar
Grated chocolate for decoration
For the sponge, mix 115g brown sugar and 115g baking spread or room temperature unsalted butter together until light and fluffy.
Mix 2 tbsp. of boiling water and 3 tbsp. of cocoa powder into a loose paste and stir into the butter and sugar mixture.
Melt 50g of dark chocolate and add to the mixture.
Lightly beat 2 eggs and 1 tsp. of vanilla extract or paste and slowly add to the cake mixture, stirring in the egg mixture a little at a time.
Finally add 115g of sifted self-raising flour and 1 tsp. of baking powder.
Pour into a greased and lined 8” sandwich tin and bake for approximately 15-20mins.
Leave to cool.
To make the buttercream, mix 60g baking spread or butter with 2-3 drops of vanilla extract and 1 tsp. of milk.
Melt 50g of white chocolate and stir into the butter mixture.
Slowly add 140g of sifted icing sugar. If the buttercream is too thick loosen with a little milk.
Spread the buttercream across the top of the cake.
Grate a little dark chocolate and sprinkle over the top.
Recipe and picture courtesy of Anna Christoforou @ANNASKITCHENTABLESHREWSBURY
I decided on a chocolate cherry flavour, because I love cherries and they are in season, which means I could use British produce, which I prefer to do.