Remember those towering chocolate layer cakes served in posh hotels back in the 70s, this simplified cup cake version is just as delicious but much easier.
Makes 12
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Cakes:
- 100 g (4 oz) soft margarine
- 100 g (4 oz) caster sugar
- 85 g (3½ oz) self-raising flour
- 15 g (½ oz) cocoa
- 2 medium eggs
- 1 teaspoon vanilla extract
Topping:
- 300 g (11 oz) British cherries, stalks and stones removed, fruit halved
- 2 tablespoons caster sugar
- 6 tablespoons water
- 1½ teaspoons cornflour
- 100 g (4 oz) butter, at room temperature
- 200 g (7 oz) icing sugar
- 1 tablespoon semi skimmed milk
- 1 teaspoon vanilla extract
- 3 tablespoons Kirsch, optional
Method:
- Preheat the oven to 180ºC/350ºF/Gas Mark 4.
- Separate 12 silver foil cake cases and arrange in the sections of a muffin tin.
- Add all the cake ingredients to a bowl and beat with a wooden spoon or an electric mixer until smooth.
- Divide spoonfuls between the foil cake cases, smooth the tops level then bake for about 15 minutes until well risen and the tops spring back when pressed with a fingertip.
- Transfer the cakes in their cases to a wire rack to cool completely.
- Meanwhile make the cherry topping by adding the cherries, sugar and 5 tablespoons of water to a saucepan, simmer gently for 5 minutes until the cherries begin to soften and the juices run.
- Mix the cornflour with the remaining tablespoon of water then stir into the cherries, increase the heat and cook, stirring until the sauce has thickened.
- Take off the heat and leave to cool.
- Beat the butter with half the icing sugar until smooth then gradually beat in the remaining sugar, milk and the vanilla, beating until very soft and smooth.
- Spoon into a piping bag fitted with a large star nozzle.
When ready to serve:
- Skewer the top of the cakes and drizzle the kirsch over the top, if using.
- Pipe a ring of butter-cream around the edge of each cake then carefully spoon the cherry mixture into the centre and arrange on a serving plate.
Recipe and photo credits- Seasonal Berries
