Black Cherry & Truffle Cake

Black Cherry & Truffle Cake

Serves 8-10

You will need:

Cake:
  • 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
Filling:
  • 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
Method:
  • Preheat oven to 180 degrees and line three 7” inch tins with parchment .
  • Cream the butter, sugar and coffee essence together.
  • Sieve the flour, baking powder and cocoa powder into the butter and sugar.
  • Add the eggs and beat all together.
  • Add the ground almonds, milk and mix well.
  • Divide into the 3 tins and bake for 30 minutes and allow to cook.
  • Mix mascarpone, icing sugar, cocoa powder, brandy and melted chocolate all together to make the icing.
  • 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.
  • 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.

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