It's not moist, it's virtually damp. Think pudding. Just make sure it's properly cooked through, otherwise this cake can, and will break if not looked after properly. You're looking for clear shrinkage from the sides of the tin, and a skewer needs to be fully clean. However, don't worry if you do lose some crust, you're covering it in cream! Who doesn't love a gateaux themed cake hey? Pure indulgence.
- 225g butter
- 450g golden caster sugar
- 4 medium eggs
- 300g Homepride plain flour
- 50g good quality cocoa powder, I used Green and Black's.
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 200ml cherry yoghurt
- 1 tbsp vanilla extract
- A glug of kirsch (optional...)
- 100g jarred cherries in Kirsch (Opies do these) - drained and chopped up.
- 1 tub of whipping cream
- Cherries and chocolate flakes to decorate.
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray/melted butter, and dust with flour.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, measure out the flour, cocoa, bicarbonate of soda and salt.
- Pour the yoghurt, vanilla extract, and kirsch into a jug.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Stir in the cherries in kirsch.
- Pour the cake mix into your prepared tin.
- Bake in the centre of the oven for about 1 hour 20 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- When the cake is fully cool, whip the cream until it sits in peaks, and dump it on top of the cake, like a big dairy hat.
- Decorate with chocolate sprinkles and cherries.