Ingredients
Sponge:
- 200g butter
- 75g dark chocolate
- 300g flour
- 375g castor sugar
- 30g cocoa powder
- 1 tsp bicarbonate of soda
- 2 eggs
- 200g Greek yoghurt
- 1ml salt
- 100ml water, hot
- 15ml Drambuie liqueur
Cherry jam:
- 2 tins cherries, drained and chopped
- 1/2 cup apple juice, unsweetened
- 2 tbsp lemon juice
- 15ml corn flour
- 2 cups white sugar
Chocolate ganache:
- 200ml double cream
- 325g dark chocolate, chopped
Cream:
- 3 tbsp icing sugar
- 550g double cream
- 3 peanut chocolate bars, chopped
- 250ml creme fraiche
Assembly:
- 100g dark chocolate, shavings
- 1 punnet fresh mixed berries
- 250ml fresh cream
Preparation method
Sponge:
- Heat oven to 180 C
- Spray and line the base of 3 x 20 cm cake tins
- Melt the butter and chocolate
- Mix the dry ingredients together
- Whisk the eggs and yoghurt together
- Add the chocolate mixture and the egg mixture to the dry ingredients
- Add 100ml of hot water and whisk until smooth
- Divide between the tins
- Bake for 25 minutes or until a skewer comes out clean
- Prick the cake as it comes out of the oven
- Brush with Drambuie liqueur
Cherry jam:
- Bring all the ingredients to the boil, stirring constantly until thick and smooth
- Remove from heat and set aside to cool to room temperature
Chocolate ganache:
- Heat the cream until just below simmer point
- Pour over chocolate and stir until smooth
- Set aside until thickened and spreadable
Cream:
- Whisk the cream with the icing sugar to stiff peaks
- Mix the chopped peanut bars and crème fraiche with the whipped cream
Assembly:
- Once sponges have cooled, spread 2 of them with cream
- Top with the cherry filling
- Stack all three sponges on top of each other
- Cover with chocolate ganache
- Decorate with fresh cream, fresh mixed berries and chocolate shavings