Mother's Day Morello Cherry Brownie Cake

Cooking Method

1. Preheat the oven to 160°C/180°C fan/Gas Mark 4. Grease and line four 8 inch cake tins

2. Melt the chocolate and butter in a bowl over a pan of simmering water. Cool slightly

3. Whisk the eggs and sugar until thick and creamy, pour over the chocolate mixture and fold in

4. 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

5. For the ganache, microwave white chocolate for 1 minute to soften

6. 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

7. Whisk gently to combine cream and chocolate, do not incorporate air. Once thickened, fold in freshly chopped cherries and leave to one side

8. 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

9. Once the cake has been assembled, spread with the cherry ganache using a palette knife over the top and sides

10. Melt half dark chocolate chips, dip cherries and leave in the fridge to harden

11. Sprinkle remaining dark chocolate chips on the top of cake and stack dipped cherries in the middle