Black Magic Cherry Cake
by Jay Wadams
Every baker needs a never fail, guaranteed to impress, showstopper of a cake in their baking arsenal. Let me tell you, this is that cake. It never fails to impress with its deep, dark colour, rich and moist texture and melt in the mouth topping of chocolate ganache.
Ingredients
- 350 g sugar
- 300 g plain flour
- 100 g unsweetened cocoa
- 2 tsp baking powder
- 1 tsp baking soda (sodium bicarbonate)
- ½ tsp salt
- 250 ml full cream milk
- 1 Tbsp white vinegar
- 250 ml strong black coffee
- 125 ml neutral oil sunflower, canola etc
- 2 large eggs
- 2 tsp vanilla essence / extract
for the ganache:
- 200 ml pouring cream
- 200 g dark chocolate
to serve:
- 400 g fresh cherries
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- Heat oven to 180°C / 350°F. Grease and dust with cocoa a 26cm / 2 litre capacity ring or bundt tin (see tip).
- In a large mixing bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
- Stir together the milk and vinegar and set aside. In a separate bowl, using an electric mixer, beat together the coffee, oil, eggs, and vanilla essence. Add the milk mixture and beat well to combine.
- While beating on a low speed, add the dry mixture to the wet ingredients in large spoonfuls, until it is completely incorporated and completely combined. The mixture will look very thin but don’t panic, it is supposed to look this way.
- Pour the mixture into the prepared tin, scraping out the bowl with a spatula. Tap the cake tin on the counter once or twice to dislodge any air bubbles, then bake on a low oven shelf for 45-50 minutes until risen and a skewer inserted into the centre comes out clean.
- Allow to rest on a wire rack for 5 minutes before carefully inverting onto a rack. Allow to rest another 5 minutes before removing the tin and allowing to cool completely.
- While the cake is cooling, make the ganache by heating the cream in a small saucepan until nearly boiling. When hot, remove from the heat and break the chocolate into the pan. Set aside for 5 minutes, then whisk until completely combined, dark and glossy. Chill, stirring occasionally until the ganache has a thick pouring consistency.
- When the cake is completely cooled, spread generously with the chocolate ganache, chill to set, then top with fresh cherries.
Nutrition
Calories: 783kcal | Carbohydrates: 106g | Protein: 11g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 20g | Cholesterol: 80mg | Sodium: 471mg | Fiber: 6g | Sugar: 65g