dark cooking chocolate
tsp bicarbonate of soda
pinch of salt
French Glacé Cherries, finely chopped
French Glacé Cherries, halved
tbsp icing sugar
the chocolate ganache:
dark cooking chocolate, chopped
Heat the oven to 180c/160cfan/gas 4. Make the chocolate ganache
by heating the cream in a glass bowl set over a saucepan of
boiling water. When it is near the boiling point add the chocolate
and remove from the heat. Set the bowl aside until it is spreadable.
Grease and line the base of 2 x 23 cm cake tins. In another
glass bowl set over a saucepan of boiling water, melt the butter
and chocolate. Stir until completely melted. Alternatively,
you can do this in a glass bowl in the microwave, stirring every
30 seconds until it is melted.
In a large bowl, mix together (if possible with an electric
mixer) the flour, sugar, cocoa, chopped French glacé
cherries and bicarbonate of soda and a pinch of salt. In a separate
bowl, whisk the eggs, buttermilk, melted chocolate, vanilla
and the 100ml of boiling water. With the motor running, pour
in the liquid and mix for 1-2 minutes, until smooth.
Scrape the mixture evenly into the 2 tins smoothing the top.
Bake for 25 minutes. Use a skewer to test if it done, by inserting
it in the middle of the cake. If it comes out clean, it is done.
Remove and let cool in the tins.
In a small saucepan make the cherry filling: combine the cherry
juice, sugar and French Glacé Cherries. Let boil for
4 minutes or until syrupy. Pour into a bowl and refrigerate
until cold and sticky.
Whip the cream with the icing sugar until soft peaks form. Place
one cake on a cake stand. Spread the cherry filling over and
top with the cream. Place another cake on top and spread the
chocolate ganache over.