Guilt Free Chocolate and Cherry Cake
Over a year ago
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Ingredients
- 12 oz Fair trade Golden Granulated sugar
- 12 oz Unsalted butter
- 6 Free Range eggs
- 8.5 oz Self Raising Flour
- 3.5 oz Fair Trade cocoa
- 2 jars M&S fair Trade Cherry Compote
- 21 fl oz Double cream
- 1 small bar Green & blacks Fair Trade dark chocolate
- 2 large bars Co-op Fair Trade Dark Chocolate
Accompaniment
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Description
A cake using as many Fair Trade ingredients as possible
Method
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1
Method
For the cake
1. Preheat the oven to 190C/325F/Gas 3.
2. Lightly butter a 20cm (8in) loose-bottomed cake tin and line the tin with greaseproof paper.
3. Put butter and sugar in a bowl and whisk it until it is light and fluffy (The sugar is granulated so do this thoroughly otherwise the cake goes gritty). Beat in the eggs one at a time then fold in the flour and the cocoa powder.
4. Spoon the mixture into the cake tin, smooth the top and bake it for about 35-40 minutes until firm and springy. To test if it is done, slide a clean metal skewer into the middle of the cake - if it comes out clean then the cake is ready.
5. Leave the cake to cool in the tin for a little while before you turn it out (It comes out the tin easier).
6. Slice the cake horizontally into three discs.
For the filling
7. Spread the cherry compote over the top of the bottom disc and the top of the middle disc.
8. Whip 14 fl oz (two thirds) of the cream until it is thick. Spread the bottom layer of the cake with half of the whipped cream on top of the cherry compote. Layer on the second disc of sponge and top it with more whipped cream, and finish with the third disc left plain on top.
9. Gently press the whole cake together with the palms of your hands (but not too hard because the cream will ooze out)
For the icing
10. Heat 7 fl oz (one third) of the double cream until it has tiny bubbles on top, but it isn't boiling, then add the big chocolate bars broken up into chocolate pieces. Lift it all off the heat and stir it until the chocolate is melted in. Pour it all into a bowl and cool it in the fridge.
11. When it is cool give it a quick stir, and spread it on the top and sides of the cake starting with the top first. If you are not certain about the sides just do the top using a palette knife or plastic spreader.
12. Grate the small bar of chocolate into curls and sprinkle them on the top for decoration (if you are on a diet you can miss this bit out ……..)
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