Friday 8 April 2016

Cherry and Chocolate Cake Traybake

This was a very quick bake I threw together as I was craving something sweet (I always get that after training...probably why I'll never be my actual race weight!). I was also making a brioche (I'll post that up once it's done), however they take forever and a day, and I wanted some immediate satisfaction.

This was loosely based on a donauwellen cake, only without some of the faff (I know it's "simple things done well" month, but I wanted cake quickly!), so I skipped the split of vanilla and chocolate cake, and rather than make a ganache to spread on top, I just dusted it with cocoa. I also skipped the crème patisserie, and did a light buttercream instead. I even used Stork margarine, rather than butter, as you don't have to wait to soften it!

This could just as easily have been done as cupcakes, or a traditional round cake, with just minor amendments to the cooking times.

Cherry and Chocolate Cake - Recipe

  • Pre-heat oven to 150'C
  • Grease and line a 20cm x 30cm traybake tin

Cake Ingredients

  • 170g butter or margarine (I used Stork for this cake)
  • 170g caster sugar
  • 3 eggs
  • 150g self-raising flour
  • 20g cocoa powder
  • 1 tin black cherries

1) Put all the ingredients apart from the cherries in a stand mixer bowl with the paddle attached

2) Mix until smooth and combined

3) Pour the cake mixture into the prepared tin

4) Drain the cherries, and pat dry with kitchen towel

5) Lightly sprinkle the cherries with some plain flour

6) Press the cherries into the cake mixture evenly across the tin (they will be poking out the top of the mixture, but don't worry about that)

7) Bake in the oven for 25-28 minutes, until a skewer inserted into the middle of the cake comes out clean (don't poke a cherry!)

8) Remove to a wire rack to cool. After a few minutes, remove from the tin and peel off the paper, and allow to cool completely.

Icing Ingredients

  • 150g butter or margarine
  • 300g icing sugar
  • Splash of milk
  • Vanilla essence
  • Cocoa powder (to sprinkle on top)
1) Put the icing sugar and butter in a stand mixer with the paddle attachement

2) Beat slowly initially, until the sugar has been weighed down by the butter

3) increase the speed, and beat vigorously until the mixture begins to turn pale and fluffy

4) Add a splash of milk and the vanilla essence. continue to beat until you are happy with the texture and consistency

5) Spoon into a piping bag with a nozzle attached (I used a closed star)

6) Once the cake is cool, pipe the icing over the top

7) Sprinkle with the cocoa powder

8) Slice and eat!