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Recipe
Prep: 30 minutes
Cook: 30 minutes
Serves: 10
  • Eggs
    Eggs
  • Gluten
    Gluten
  • Milk
    Milk
  • Nuts
    Nuts

Serves 10

You will need

  • 225g butter
  • 225g soft brown sugar
  • 175g self raising flour
  • 50g cocoa powder
  • 4 eggs
  • 1 tsp baking powder
  • 1tsp coffee essence
  • 50g ground almonds
  • 100ml milk
  • 4tbsp of Cartwright & Butler Black Cherry Preserve
  • 500g mascarpone
  • 200g icing sugar
  • 25g cocoa powder
  • 100ml Brandy
  • 200g melted dark chocolate
  • Assorted Cartwright & Butler chocolates, truffles and biscuits

Black Cherry & Truffle Cake

  1. Preheat oven to 180 degrees and line three 7” inch tins with parchment .
  2. Cream the butter, sugar and coffee essence together.
  3. Sieve the flour, baking powder and cocoa powder into the butter and sugar.
  4. Add the eggs and beat all together.
  5. Add the ground almonds, milk and mix well.
  6. Divide into the 3 tins and bake for 30 minutes and allow to cook.
  7. Mix mascarpone, icing sugar, cocoa powder, brandy and melted chocolate all together to make the icing.
  8. Spread a 1/3 of the icing on the bottom sponge and drizzle 2tbsp of Cartwright & Butler Black Cherry Preserve. Layer the second sponge and repeat.
  9. Finish with the last bit of icing on the top sponge and decorate with a selection of your favourite Cartwright & Butler chocolates, truffles and biscuits.
 

INGREDIENTS