Chocolate fudge cake with rich cherry syrup

  • For the cake
  • 100g softened butter, plus extra for greasing
  • 200ml milk
  • 1tbsp red wine vinegar
  • 140ml double cream
  • 2tbsp sugar
  • 2 whole eggs
  • 300g self raising flour, sifted
  • 50g cocoa powder, sifted
  • 1tsp bicarbonate of soda
  • 225g golden caster sugar
  • 225g plain chocolate
  • For the cherry syrup
  • 200g fresh cherries, stoned
  • 150ml Kirsch
  • Squeeze of lime juice
  • For the icing
  • 100g plain chocolate
  • 100g butter
  • 50ml double cream
  • For the garnish
  • Punnet of clotted cream
1) Preheat the oven to 180C/Gas 4. Grease a 20cm cake tin and line with greaseproof paper.

2) Mix the milk, vinegar and double cream in a bowl. Place all the other cake ingredients into a large mixing bowl, add to the wet ingredients and beat with an electric hand whisk until smooth. Pour the cake mixture into the prepared cake tin and bake for 1 hour .

3) Allow to cool, then remove the cake from the tin and place on a cooling rack.

4) For the syrup, mix the ingredients together. For the icing, melt the chocolate and butter in a bain-marie, then beat in the cream.

5) Cut the cake in half and drizzle the syrup over both of the cut sides. Spread the icing on top of the syrup, sandwich the cake together and spread the remaining icing over the entire cake. Serve each slice with dollop of clotted cream.

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