Make it with:
Ingredients
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)
Method
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!
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!
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