Monday, June 23, 2014


A simple, yet very effective chocolate fudge cake, with a lush cherry mocha chocolate filling. And some Kirsch, for good measure.

For the cake
250 grams plain flour
50 grams unsweetened cocoa powder
2 tablespoons cornflour (corn starch)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
150 grams sugar
2 medium eggs
200 ml hot coffee
200 ml milk
100 ml oil
1 teaspoon vanilla
For the cherry mocha chocolate filling
200 grams softened butter
100 grams Mascarpone cheese
100 grams icing sugar
50 grams instant chocolate pudding powder
2 tablespoons unsweetened cocoa powder
1 tablespoon Kirsch
100 grams candied red cherries

To make the cake, start by sifting together the flour, cornflour (corn starch), cocoa powder, baking powder and baking soda. Sift it twice, then add the sugar and whisk very well. In another large bowl, beat the eggs with an electric mixer for about a minute, then add the milk, along with the coffee, oil and vanilla. Add the wet ingredients to the dry ingredients and whisk until combined. Grease and flour a 23 cm (9 inch) baking pan, pour in the batter and bake in a preheated oven, at 180˚C (350˚F) for about 35-40 minutes. Remove the cake from oven and let it cool in the tin for about 10 minutes, then remove from the pan and let it cool completely on a wire rack.
For the chocolate frosting, beat together the softened butter and Mascarpone, with an electric mixer, for about 3 minutes on medium speed, until very smooth. Scrape down the sides and beat 2 more minutes. Tip in the cocoa powder and instant chocolate pudding powder and incorporate really well, on high, then slowly add the icing sugar in a few batches. Finally, add the Kirsch and blend well. Slice the cooled cake in half horizontally. Put one layer on the cake plate, spread the filling evenly, arrange the candied cherries and gently press them completely into the filling, then top with the second layer and and let the cake cool in the refrigerator for 4 hours. Decorate to your liking and serve. Yields 12 servings.