Hello guys! Another delicious and easy loaf cake recipe for you today. These loaf cakes are such a beautiful and easy bake †hats is a perfect celebration bake or if your just looking for a treat. Slices up into portions straight away and looks incredible.
A rich and fudgy chocolate cake soaked in cherry syrup. Covered with a silky vanilla buttercream and topped with a cherry jam compote, chocolate curls and fresh cherries.
This Cherry and chocolate loaf cake was inspired from a black forest gateau. I wanted this to be alcohol free and I wanted it to have a longer shelf like using a vanilla buttercream. It worked amazing and is probably one of my favourite cakes I’ve ever made. Its just absolutely delicious!
For the cherry compote I used a tin of dark cherries in syrup and cherry jam. I added in a drop of almond essence to emphasise the cherry flavour. I kept the syrup from the cherries and drizzled that over my warm cake when it came out of the oven. This made such a moist cake.
You can play around with your decoration. Pipe your buttercream on how you like or even spread it on with a knife.
Cherry Chocolate Loaf Cake
Prep time: 30 minutes
Cook time: 45-50 minutes
- 115g Dark chocolate
- 115g Unsalted butter
- 100g Plain flour
- 15g Cocoa powder
- One and a half teaspoons of baking powder
- 1 teaspoon instant coffee dissolved in 50ml of boiling water
- 100g of caster sugar
- 100g of light brown sugar
- 2 eggs
- 40ml of buttermilk
- Teaspoon Vanilla
- 1/2 Teaspoon Salt
- 125g Unsalted butter ( Room Temp )
- 250g Icing sugar
- 2 Teaspoons Vanilla
- 2-3 Teaspoons milk
- Half Jar of Cherry jam
- Half tin of dark cherries in syrup
- A few drops of Almond extract (Optional)
- Fresh Cherries for decoration
- Chocolate curls
- Preheat oven to 180C/160C Fan. Grease and line your loaf tin.
- Melt Dark chocolate and butter together in a double boiler. Stir in your dissolved coffee. Leave to cool for 5 minutes.
- While chocolate mixture is cooling sieve all dry ingredients (Flour, cocoa, baking powder, salt) into a bowl.
- Add in caster sugar and brown sugar to the dry ingredients and mix.
- Add in the buttermilk, vanilla and eggs.
- Add in your chocolate mixture.
- Now incorporate both of your wet ingredients with your dry ingredients (Be careful not to overmix as this will result in a dense cake). Fold gently.
- Once combined, add mix into loaf tin evenly. Bake in the oven for 45-50 minutes or until a toothpick comes out clean.
- Remove from the oven. After about 10 minutes drizzle over about 6 tablespoons of syrup from your cherries (Optional)
- Leave to cool completely.
- Chop up half a tin of cherries into quarters.
- Add them into a bowl with half a jar of cherry jam and almond extract.
- Mix together and set aside.
- Place soft butter into a mixing bowl. Using an electric hand whisk, whip up until very pale and fluffy. This will take about 5 minutes.
- Add icing sugar in 3 separate batches until incorporated well.
- Whisk in your vanilla.
- Thin out there buttercream with the milk. Add in little by little until you get a smooth texture.
- Only start decorating when your cake is completely cool.
- Add butter cream into a piping bag with a piping nozzle and pipe buttercream on top of your cake. – Or spoon on and smooth with the back of a spoon or knife.
- Spoon on the cherry compote down the centre of the buttercream and decoration with fresh cherries and chocolate curls.
If you make this recipe I would love for you to tag me on Instagram!#gills_bakesandcakes @gills_bakesandcakes