Champagne Cherry Chocolate Cake

Champagne, Fruit & Chocolate, could there be a better way to say, ‘I Love You?’ The ultimate Valentine’s cake… but shhh just do not tell you loved one how easy it was to whip up…

champagne cake, chocolate cake, valentines recipes, valentines cake, chocolate fudge cake

Yield: 12

Author: Suze Morrison

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Champagne Cherry Chocolate Cake

Prep time: 45 MinCook time: 37 MinTotal time: 1 H & 22 M

Champagne, Fruit & Chocolate, could there be a better way to say, ‘I Love You?’ The ultimate Valentine’s cake… but shhh just do not tell you loved one how easy it was to whip up…

Ingredients

For the Cake

• 125g Caster Sugar
• 125g Light Muscovado Sugar
• 85g Cocoa Powder
• 225g Plain Flour
• 10g Bicarbonate Soda
• 5g Baking Powder
• ½ Tsp Sea Salt Flakes
• 100g Dried Sour Cherries, finely chopped.
• 2 Large Free-Range Eggs, beaten.
• 180ml Rapeseed Oil
• 150ml Whole Milk
• 20ml Lemon Juice
• 170ml Champagne, gently warmed

Italian Meringue

• 6tbsp Maraschino Cherries
• 200g Caster Sugar
• 50ml Water
• 100g egg White
• Fresh Cherries to garnish

Instructions

1. Preheat oven 170C Fan, grease, and line 3 6” Cake pans with butter and cocoa and set aside. Mix the milk with the lemon juice and set aside at room temperature to curdle.
2. Combine the sugars, cocoa, flour, bicarbonate soda, baking powder and sea salt flakes in a bowl and whisk until homogenous.
3. In a jug, combine the milk mixture and then mix in the eggs. Make a well in the dry ingredients then mix this in clockwise, taking care not to overmix.
4. Add the Champagne and stir this through clockwise, finally fold through the Sour cherries.
5. Divide evenly between the 3 pans and bake on the middle shelf for 25-35 minutes or until risen and springy. Cool in the pans for 10 minutes before inverting on a wire rack to cool completely.
6. Make the coating. Add the sugar and water to a small pan and gently heat to dissolve. Once no crystals remain, increase the heat and boil to between 118-121C, you will need a sugar thermometer.
7. While the sugar is heating begin to whip the egg whites on a low speed, this will ensure a stable foam. Once the egg whites are at medium peaks and the sugar has come to temperature, gently pour the sugar down this side of the bowl while the baters are going. Continue beating until the bowl feels cool and you have a thick, glossy meringue.
8. Once cool, sandwich the cakes with the meringue and maraschino cherries using the remainder for the top and sides. Garnish with fresh cherries before serving.

https://gourmetglow.co.uk/recipes/champagne-cherry-chocolate-cake

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