Stay warm this week with a chocolate cake and berry compote recipe

INGREDIENTS

Cherry compote

• frozen cherries 500g
• granulated sugar 150g
• lemon juice 60ml
• vanilla essence 1 tsp 

Cake sponge

• unsalted butter 225g
• sugar 225g
• eggs 4 large
• cold espresso coffee 60ml
• cake flour 275g
• vanilla essence 1 tsp
• Cocoa powder 60g
• Baking powder 1 tsp
• Salt ¼ tsp

Ganache

• unsalted butter 50g
• dark chocolate 100g
• cream 50ml
• granulated sugar 50g

METHOD

• Preheat the oven to 180⁰C
• Line two 23cm cake tins

Cherry compote:

• Place all ingredients in a medium-sized saucepan, bring to a boil and simmer for 20 minutes or until the sauce is nice and thick.

Cake batter:

• Grab a large bowl and add the butter and sugar. Whisk until light and fluffy, then mix in the eggs, one at a time.
• Add the coffee and vanilla, gently fold in the flour, cocoa powder, baking powder, and pinch of salt.
• Divide equally between the two cake tins and bake for 25-30 minutes until a skewer test comes out clean.
• Cool in the tin for 5 minutes. Then turn out and allow to completely cool. 

Buttercream:

• Beat the butter with the icing sugar and granulated sugar. Add vanilla and beat again.
• Cover with cling film and set aside.

Ganache:

• Melt butter and chocolate in a bowl over a pan of simmering water. Add sugar until dissolved. Take the bowl off the heat and cool for 5 minutes. Stir in the cream and beat until smooth.
• Spread the buttercream over the top of one of the cakes. Top with the cherry compote then place the second cake on top.
• Spread over the chocolate ganache and leave to set for 1 hour before serving.