By now, you all will have heard about using beer in a chocolate cake to give it a rich flavour and dense fudgey texture. This recipe is a twist on that technique, with the addition of cherry juice and fresh sweet cherries to make it extra sweet. Plus, the gooey chocolate buttercream is sure to make anyone fall in love with this cake!
- 325g plain flour
- 50g unsweeted cocoa powder
- 400g caster sugar
- 150g butter
- 2 tsp. bicarbonate of soda
- 2 eggs
- 1 tsp. salt
- 50g dark chocolate, melted
- 250ml beer (stout works well)
- 150g buttermilk
- 65ml cherry juice
- 250g cherries, stoned and stems removed, halved
- 75g chopped pecans
- 75g milk chocolate chips
- 500g icing sugar
- 150g butter
- 1 egg
- 60g each dark and milk chocolate, melted
- Milk to thin
Preheat the oven to 180C and grease and flour 2 x 23cm cake tins.
In a bowl, sift together the flour, cocoa powder, bicarb and salt, setting aside about 2 tbsp of the mix. In another, beat the butter and sugar until pale and fluffy and beat in the eggs one at a time. If the mix threatens to curdle add some of the flour mix. Mix in the chocolate.
Sift in 1/3 of the flour mix, stir well, then add the beer. Stir well and add 1/3 of the flour mix, then add the buttermilk. Stir well and add the final 1/3 of the flour mix and then the cherry juice. You should have a fairly smooth cake batter.
Toss the cherries, nuts and chocolate chips with the reserved flour mix (mix in any leftover flour mix to the cake batter). Fold them gently into the cake mix then turn out into the two prepared cake pans. Bake for 45-60 minutes or until a skewer inserted into the centre of each cake comes out clean. Leave to cool slightly then turn out onto wire racks to cool completely.
To make the icing, Beat together the butter, egg, and melted chocolate. Gradually beat in the icing sugar and then add milk to thin, if needed. Spread 1/2 over the top of one cake, stack the other cake on top and spread with the rest of the icing.