Ingredients Jump to Instructions ↓

  1. 125g Western Star Unsalted Butter

  2. 1 1/3 cups firmly packed brown sugar cup Australian milk cup good quality cocoa powder

  3. 3 eggs

  4. 1 cup self-raising flour Chocolate icing

  5. 125g Western Star Unsalted Butter, softened

  6. 1 cup pure icing sugar, sifted cup cocoa, sifted To assemble

  7. 1 tablespoon cornflour

  8. 1 cup drained morello cherries and 3/4 cup reserved juice

  9. 300ml thick double cream fresh cherries, for garnish

Instructions Jump to Ingredients ↑

  1. Melt butter, sugar, milk and cocoa in a small saucepan, over low heat until smooth and combined. Cool for 5 minutes before whisking in eggs.

  2. Fold in flour and pour into a baking paper lined 20cm x 20cm square cake pan. Bake at 180C for 40-45 minutes, until a skewer comes out clean. Cool, then store in an airtight container until required.

  3. For icing, beat butter for 2 minutes with an electric mixer until smooth and pale, gradually add sifted icing sugar and cocoa, continue beating for 7-10 minutes until very light and fluffy. Store in a cool dark place until required.

  4. Mix cornflour and 1 tablespoon cherry juice until smooth, pour back into remaining juice and bring to a gentle simmer, stirring constantly until thickened, stir in cherries and warm through for 30 seconds, cool at room temperature for 1 hour.

  5. To assemble, trim uneven peak off top of cake. Cut the cake in half, to make two logs, then slice each log in half horizontally to form 2 layers. Spread all four pieces of cake with the chocolate frosting. Line up two pieces of cake (icing side up) on a long serving platter to form a long log. Spread cream over the log leaving a 5mm border, top with cherries and remaining to layers of cake, (icing side up). Refrigerate for 1-2 hours before serving, topped with fresh cherries. Cooking time: 55 minutes, plus standing time


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