Mother's Day Morello Cherry Brownie Cake


Introduction
- Prep time
- 40 minutes
- Cooking time
- 25 minutes
- Serves
- Serves 12
- Summary
- Scrumptious fudge brownie cake with juicy Morello Cherry Filling and covered in velvety ganache.
- Ingredients:
- 200ml double cream
- 400g white choc chips
- 60g chopped cherries
- 200g dark chocolate chips (for decoration)
- 250g fresh cherries (for decoration)
- 175g unsalted butter
- 3 medium eggs
- 250g caster sugar
- 75g plain flour
- 175g dark chocolate
- 40g cocoa powder
- 340g Jar Morello Cherry whole fruit Jam
- 680ml whipped cream

Cooking Method
Preheat the oven to 160°C/180°C fan/Gas Mark 4. Grease and line four 8 inch cake tins
Melt the chocolate and butter in a bowl over a pan of simmering water. Cool slightly
Whisk the eggs and sugar until thick and creamy, pour over the chocolate mixture and fold in
Sift in the flour and cocoa. Pour into the prepared tins, making sure it goes right into the corners and bake for 25 minutes. The top should be crusty with a slight wobble underneath. Cool completely in the tin before decorating
For the ganache, microwave white chocolate for 1 minute to soften
Bring double cream just to a simmer then pour over chocolate. Make sure the chocolate is fully covered and let it set for 5 minutes
Whisk gently to combine cream and chocolate, do not incorporate air. Once thickened, fold in freshly chopped cherries and leave to one side
For the filling, heat the Morello Cherry whole fruit Jam in a pan and heat for 1 minute. Pip the fresh cherries and add to the pan for 2 minutes until soft. Remove from the heat and spread between the four cake layers. Once cooled, pipe a layer of fresh cream between the four cake layers and assemble
Once the cake has been assembled, spread with the cherry ganache using a palette knife over the top and sides
Melt half dark chocolate chips, dip cherries and leave in the fridge to harden
Sprinkle remaining dark chocolate chips on the top of cake and stack dipped cherries in the middle