Dark Chocolate Cherry Cake with Chocolate Butter

226g All Things Butter Chocolate Butter, softened

230g granulated sugar

3 large eggs, room temperature

2 tsp vanilla extract

160g all-purpose flour

65g dark cocoa powder, sifted

1 tsp (5g) baking powder

1 tsp (5g) baking soda

1 tsp (5g) fine salt

120g Greek yogurt, room temperature

180 ml hot water 

For the whipped cream:

240 ml heavy cream, cold

2–3 tbsp (25-30 g) powdered sugar (adjust to taste)

1 tsp vanilla extract

For the cherry compote:

200 g cherries, pitted 

2-3 tbsp (20-35 g) sugar (adjust depending on sweetness of cherries)

1 tsp cornstarch + 1 tbsp water (optional, for a thicker compote)

Step 1

Preheat the oven to 170 °C . Grease and line an 8-or 9-inch round tin.

Step 2

Cream together butter and sugar for 4 minutes until combined and fluffy.

Step 3

Beat in the eggs one at a time, then vanilla.

Step 4

In a separate bowl, sift together flour, cocoa, baking powder, baking soda, salt

Step 5

Add half of the dry mix to the wet, then add all of the yoghurt, and finally the rest of the dry mix. Mix just until combined.

Step 6

Slowly pour in hot water while mixing on low speed until smooth.

Step 7

Pour into tin, and bake for 40-50 min, or until a skewer comes out clean.

Step 8 

Meanwhile, make the whipped cream: Pour cold cream into a mixing bowl and beat on medium-high until soft peaks form. Add sugar and vanilla, then whip until smooth medium peaks.

Step 9 

Make the cherry compote: In a small saucepan, combine cherries and sugar on medium heat for 6-8 minutes, stirring until the cherries soften and release their juices.

Step 10

If you prefer a thicker compote, stir in a cornstarch slurry and cook for 2 more minutes until glossy. Remove from heat and let cool before using on cake (it will thicken as it cools).

Step 11

Cool completely before frosting or serving. Enjoy!