Ingredients

250 g	butter
1	mug coffee
	boiling water
200 g	dark chocolate
2 cup	raw sugar
2 1/2 cup	plain flour
3 tsp	baking powder
1/4 cup	cocoa powder (good quality)
2	eggs
2 tsp	vanilla paste
	grand marnier or kirsh
2	cans of cherries
600 mL	thickened cream
2 tsp	vanilla sugar (or icing sugar)
	fresh cherries to decorate
	chocolate curls to decorate

Equipment

• oven
• cake tin

Method

1. preheat oven to 150C no fan
2. melt butter in a saucepan on low heat
3. make a coffee (espereso is best) then add more water until the total volume is 375ml and add to butter
4. break chocolate into pieces and add to butter stir until melted
5. add sugar and stir until disolved
6. remove from heat and tip into large bowl
7. sift flour, baking powder and cocoa over a little at a time and stir through
8. add eggs one at a time and stir through
9. grease tin and line with baking paper, pour in cake
10. bake about 1 hour then cover with foil and turn tin in oven, bake approximately 3/4 hour more
11. remove from oven and stand for 5 minutes before taking out of tin and cooling on wire rack
12. cut cake into layers, paint each layer with grand marnier
13. whip cream with vanilla sugar until very thick and use to join layers with canned cherries
14. decorate top with more cream, chocolate curls and fresh cherries

Notes

Freeze cake for approximately 1 hour to make it easier to slice

Works really well as cupcakes - just cut in half crossways

Cake will firm up in fridge overnight and become more solid over time

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