Chocolate and cherry mud cake with hot chocolate sauce

By: Merrilees Parker From: Market Kitchen

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This recipe is classed as intermediate

Avg User rating

3.08 / 5 (12 votes cast)

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Prep time:
30 min
Cook time:
1 hr 45 min
Serves:
8

Chocaholics will adore Merrilees Parker's wonderfully indulgent, moist, cherry-filled chocolate cake, coated with a rich chocolate sauce

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Ingredients

Fo the hot chocolate sauce

  • 250 g dark chocolate buttons, (70% cocoa) chopped
  • 125 ml double cream
  • 160 g caster sugar
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How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Preheat the oven to 170C/gas 3. Brush a light coating of oil onto a 20cm round cake tin. Line the tin with baking parchment, ensuring that it comes at least 2.5cm above the rim.

2. In a heavy-based saucepan, melt the butter with the chocolate, water and 4 tablespoons of the kirsch that the cherries have soaked in. Keep stirring until the mixture is a smooth consistency. Remove from the heat.

3. Meanwhile drain the liquid from the cherries.

4. Sift the flours, cocoa powder and bicarbonate of soda into a large mixing bowl. Mix in the sugar and make a well in the centre.

5. Break the eggs into the dry ingredients and pour in the sunflower oil and buttermilk. Slowly fold everything together with a large metal spoon. Gradually fold in the chocolate mixture too, until you have a lovely smooth mixture. Finally fold in the drained cherries.

6. Pour the mixture into the lined cake tin and loosely cover with a piece of baking parchment. Place in the oven and cook for 1½ hours. Test that the cake is cooked by inserting a skewer into the centre and if it comes out clean the cake is done. If it is still a little sticky, return the cake to the oven for another ten minutes or so. Allow the cake to cool in a tin.

6. To make the hot chocolate sauce, place the chocolate, double cream and sugar in a small heavy-based saucepan. Bring to the boil, reduce the heat and simmer for 4-5 minutes. Remove from the heat and allow to cool slightly.

7. Put a cooling rack on top of a baking sheet and then transfer the cake onto the rack. Pour over the hot chocolate sauce, ensuring that the cake is evenly covered. If you make the cake in advance you can portion it up beforehand and make the sauce just before serving.

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Latest Comment

 

This is about the 4th time I've made this cake as it's one of my faves. One thing I find is that half the recipe will easily feed 8 and fits perfectly into an 8" dia deep cake tin. If you make the whole recipe it will fit into a 10" deep tin and feed 16. I do the whole one when relatives are visiting. It's a lovely rich cake so you can't eat too much anyway Smile

ChantalS2289 ChantalS2289  Posted 21 Jun 2010 1:05 PM
 

Deliciously moist. I made the topping and left it to cool on top of the cake - was just like fudge when it set. I'm making it today without the cherries as I don't have any - will taste good anyway!!

ChantalS2289 ChantalS2289  Posted 30 Mar 2009 11:31 AM