Chocolate cake with sangria cherries

SERVES 12 PREP + COOK TIME 1 HOUR 10 MINUTES

125g butter

1 cup (220g) firmly packed brown sugar 3 eggs

100g dark chocolate, chopped coarsely

½ cup (75g) plain flour

¼ cup (35g) self-raising flour

¼ cup (25g) cocoa powder

1½ teaspoons ground cinnamon

½ cup (60g) almond meal

⅓ cup (80g) sour cream

SANGRIA CHERRIES

½ cup (110g) caster sugar

½ cup (125ml) dry red wine

2 tablespoons brandy

1 cinnamon stick

3 strips orange rind

250g fresh cherries, stems removed (see Tip)

1 Preheat oven to 180°C (160°C fan-forced).

Grease a 20cm ring pan and line base and sides with baking paper.

2 Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl.

3 Place chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t allow the bowl to touch the water); stir until just melted. Cool slightly.

4 Sift combined flours, cocoa and cinnamon over egg mixture, then add almond meal, sour cream and melted chocolate; stir to combine. Spoon mixture into pan.

5 Bake cake for 35 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning out onto a wire rack.

6 SANGRIA CHERRIES Stir sugar, wine, brandy, cinnamon and orange rind in a small saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil; add cherries. Reduce heat; simmer for 10 minutes or until syrup thickens slightly.

7 Transfer hot cake to a serving plate or stand. Spoon hot sangria cherries and syrup on hot cake. Serve warm or cold.

Uniced cake suitable to freeze.