Kirsch (for soaking and flavor) 🍸
300ml double cream (whipped) 🥄
2 tbsp icing sugar 🍰
100g cherry jam 🍒
Fresh cherries 🍒
Dark chocolate curls 🍫
Instructions:
Prepare the Cake:
Preheat your oven to 180°C (160°C Fan) and line a 2lb loaf tin with parchment paper.
In a large bowl, beat together the softened butter and brown sugar until light and fluffy.
Add the self-raising flour, cocoa powder, and eggs to the mixture. Beat until smooth and well combined.
Drain the cherries from the kirsch (reserve the liquid) and gently fold the cherries and dark chocolate chips into the batter.
Pour the mixture into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
After baking, drizzle approximately 8-10 tablespoons of the reserved kirsch over the warm cake. Allow the kirsch to soak in and the cake to cool slightly in the tin for 20 minutes before transferring it to a wire rack to cool completely.
