BURNT BUNNY BAKES

Quite possibly the nicest cake I’ve ever made. I’m super proud of myself for this one. Moist cake, rich chocolate cream with cherry jam… oof chefs kiss

Again, this recipe is gluten free & I use a flour already containing xantham gum which you need as a thickening agent

Something to note- do not replace the baking powder with baking soda, it’ll cause the cake to dip in the middle. Still tastes good, just makes assembly a little harder

Let’s get in to it

Ingredients:

1. 1/2 cup white sugar
2. 1 1/4 cups brown sugar
3. 1/2 cup butter (I use a dairy free olive butter)
4. 2 eggs
5. 90g melted dark chocolate
6. 1 cup almond milk
7. 1/4 cup cherry jam
8. 1.5 cups self raising gluten free flour (containing xantham gum)
9. 1/4 cup cocoa powder
10. 1/2 tsp baking powder
11. 1 punnet of cherries

Filling:

1. 1 cup whipping cream
2. 1/4 cup cocoa powder
3. 125g melted dark chocolate
4. 1/4 cup cherry jam

Save some cherries & dark chocolate for the top

Method:

1. Preheat the oven to 180C and line two cake tins
2. Cream the butter & sugar
3. Mix in the eggs. (Whisk the egg whites before hand if you want a fluffier cake)
4. Add the dark chocolate and fold in
5. Pour in the milk and add the jam
6. Sieve in the flour & cocoa powder and lastly add the baking powder
7. Split the mixture between the two tins and bake for 35 minutes or until a skewer comes out clean
8. In the meantime, whisk the whipping cream until it forms stiff peaks, then fold in the cocoa powder and dark chocolate
9. Chop up some cherries to add between the layers
10. Once the cake has cooled, spread a healthy layer of jam and place the chopped cherries on top
11. Then spread a layer of the chocolate cream and place the other cake layer on top
12. Add another layer of jam and cream to the top and grate some dark chocolate on top and add some cherries for decoration