First bake of 2017! Cherrychoclisciousness!

Having been gifted my very own dot.com (pandorabakes.com don’t ya know….oh yes you do as you are here๐Ÿ˜‚) from my best most successful bakes ever, aka my sons K&C,  I promised myself I would do a blog post every week and may (a very cautious may) be looking at vlogging too! Eeeek…..it’s a thought to start as the doubt is there – I mean who wants to hear my Lorraine Kelly/school teacher dulcet tones????

Anyhooo….to the kitchen we go!

Now before I start….does anyone else struggle to decide what to bake? Following a text to MrP the only guidance given was ” something we can take tonight to the family”…..thanks ๐Ÿ˜ณ! So after a gander in the now depressed empty fridge I gained inspiration from the jar of cherries in kirsch and a chocolate & cherry cake was the winning bake! 

Ingredients 

Sponge

240g soft unsalted Lurpak butter

180g self-raising flour

240g caster sugar

60 g cocoa powder

5 eggs 

Filling

Half a jar of Hartleys Black Cherry Jam

300ml double cream

Decoration

200g unsalted Lurpak soft butter

Half a jar of Hartleys Black Cherry Jam

300g icing sugar

2 packs of white chocolate fingers

2 packs of milk chocolate fingers

Box of maltesers (I used the small one but you need the large to fully cover the cake if you prefer that method…..personally I would have but couldn’t drag myself out to the shops again!)

Tip: I like to take my butter out the fridge a couple of hours before starting to allow it go soft and always use my eggs at room temperature!!!! I mean who keeps their eggs in the fridge? Obviously not me or Tesco or Asda or Sainsbury’s etc etc……do you feel my irritation at the stupid little egg trays supplied with every fridge which suggest your eggs belong here and Oh we have space for 8 – yes EIGHT eggs. Who sells or buys 8 eggs????

Method

1. Preheat your oven to 160c fan (180c conventional oven) and butter and line two 9″ cake tins.

2. Cream the butter and caster sugar till pale and fluffy – I always use myKenwood and K-Beater for this as it saves on time and sweat ๐Ÿ˜Š

3. Sift the flour and cocoa together into a bowl and set aside

4. Add the eggs one at a time and between each egg add a tsp of the flour/cocoa mix to avoid that curdled looking batter!

5. Now fold in the remaining flour either by hand or using the K-Beater on slow speed fora minute or 2 (don’t over mix as this will make the cake heavy)

6. To ensure the tins have a (fairly) equal measure I use my ice cream scoop and divide evenly! In the past I have weighed each tin but surely life is too short for this precision…..don’t judge me for thisand I won’t judge you should you be a weighing type of person๐Ÿ˜Š

7. Smooth the batter in the cake tins and spread it to the edge. (Do not tap or air bubbles as this can also result in a heavy cake!

8. Place the tins gently in the oven and leave for 25-30 minutes (as mentioned before I have a temperamental oven and rotate at around 20 minutes)

9. Remove the sponges from the oven and leave for 5 minutes to allow them to cool slightly before turning out onto a cooling rack. Leave to cool completely.

10. Now whip the double cream and loosen the cherry jam by mixing it in a bowl.

Tip: Always whip cream in a glass or metal cold bowl as it whips much quicker ๐Ÿ˜Š – yip this is a Granny tip, and therefore the Law!

11. Add the unsalted butter to your mixer and beat till pale and fluffy.

12. Sift the icing sugar into the butter and mix again till the volume has increased by half then add the jam to the butter icing and beat for another 2-3 minutes.

13. Cover the bottom sponge with jam (not too thick as it will simply escape when the weight from the whipped cream and top cake are added)

14. Carefully pipe the double cream onto the jam cake ensuring it is approx 1cm from the edge.

15. Position the top sponge pressing lightly down and place in the fridge for 5 minutes – this is my tidying time ๐Ÿ˜ aka OCD kicks in like a whirling dervish!

16. Cover the cake with a fairly thin layer of butter icing using an icing pads or a palette knife and start to add the chocolate fingers around the cake. If they don’t stick you have not used enough butter icing so slabber it on some more๐Ÿ˜Š!

17. Place the maltesers on the top of the cake, I misjudged how many I would need and therefor only placed them in a double layer at the edge d finished the cake with piped butter icing. Alternatively if this is being consumed by consenting adults only, top with lots of kirsch soaked cherries ๐Ÿ’ for adult deliciousness ๐Ÿ˜Š.

18. Tie some ribbon around the cake and leave in the fridge till needed!

19. Cut, serve and eat…….I am pleasantly informed that the cake was “The Best Yet!” By my StepMum-in-Law !

4 thoughts

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