Daily Cooks Challenge

Preparation

1. Pre-heat the oven to 170°C/325°F/Gas mark 3. Prepare an 8-inch, loose-bottomed cake tin by lightly buttering and then dusting the tin with a little plain flour (shaking off any excess) and then line the tin with greaseproof paper.

2. Place chocolate, butter, sugar and syrup into a saucepan and gently heat until everything has melted and combined. Allow to cool slightly. Beat the eggs and milk in a mixer then gradually add the chocolate mixture.

3. Sift the flour and cocoa into the bowl of a food processor with the whisk attachment and with the motor on a slow speed gradually whisk in the chocolate mix.

4. Continue whisking until the mixture is light and fluffy. Spoon the mixture into the prepared cake tin, smooth the surface with a knife and bake in the pre-heated oven for 35-40 minutes until firm and springy. To test to see if the cake is done insert a clean skewer into the middle of the cake if it comes out clean then the cake is ready. Remove from the oven and leave to cool in the tin before turning out onto a wire rack.

5. Drain the cherries, reserving 200ml of the cherry syrup. Add the brandy to the syrup.

6. Slice the cake into three equally sized rounds, (use a large serrated knife to do this). Place each round on a chopping board and spoon the cherry syrup evenly over each disc and leave to soak in.

7. Heat 200ml double cream until scalding point, add chocolate pieces.  Remove from the heat and stir gently until melted and smooth.  Pour into a bowl and allow to cool in the refrigerator, to thicken slightly.

8. Whip the remaining double cream until thick. Spread one of the discs with half of it, cover with half of the cherries, press them in lightly, top with the second disc of sponge and repeat this process. Finishing with the third disc on top and then gently press the whole cake together with the palms of your hands.

9. Remove the melted chocolate from the refrigerator; give a quick stir and then using a palette knife thickly spread the top and sides of the cake with the mixture. Start by covering the top first, so if the chocolate oozes down the sides of the cake it won’t matter. Leave the cake to set in a cool place. Slice into large wedges and serve.