Serves: 24, Calories: 332

Ingredients

Cake:

• 400g caster sugar. 1600
• 120ml veg oil, OR, 160g soft butter.  1202
• 3 large eggs.  225
• 1 tsp fine coffee powder
• 100ml sour cream (optional).  187
• 260g plain flour, sifted.  889
• 90g natural cocoa powder, sifted.  299
• 3 tsp baking powder
• Pinch of salt
• 200ml milk (room temp / microwave from cold on defrost for 40 secs).  98

Topping:

• 50ml cherry brandy/kirsch drizzle.  112
• 340g TtD cherry jam.  846
• 100g dark choc chips.  533
• 100g milk choc chips.  560
• 300ml real double cream.  1332
• 15g dark choc vermicelli to decorate.  74

Method

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Grease and line 12x9" Pyrex roaster.
3. All ingredients must be warm room temp.
4. Cake: In large mixing bowl; Cream butter and sugar.
5. Add eggs one at a time, whisking well between additions.
6. Whisk in sour cream.
7. Briefly fold in ½ flour, ½ cocoa, plus baking powder, salt, coffee and ½ milk.
8. Fold in remaining flour, cocoa and milk until just combined.
9. Pour into dish. Bake for 75 mins. Cover with foil from 35 mins.
10. Cool for 40 mins in dish. Remove. Cool completely. Drizzle with cherry brandy/kirsch.
11. Ganache: In small saucepan; Warm cream until just simmering around edges.
12. In medium Pyrex bowl; Place chocolate chips. Pour warm cream over chocolate.
13. Melt for 5 mins then stir to incorporate.
14. Cool to room temp/spreadable consistency.
15. Top cake with ganache and vermicelli.

Calories = 7957

• 7957 / 24 = 332
• 7957 / 20 = 398

Tip: Makes 24 cupcakes. Bake for 16-20 mins.

Tip: Substitute sour cream for Greek yogurt, OR, Mascarpone, OR, leave out entirely. Cake will taste fine but not be as moist after 2 days.