Chocolate cherry drizzle cake

SERVES 12-14

400g (14oz) Bonne Maman

Cherry Compote

400g (14oz) milk chocolate,

roughly chopped

200g (7oz) unsalted butter 90g (3½oz) self- raising flour 90g (3½oz) plain flour

¼ tsp bicarbonate of soda 200g (7oz) light muscovado

sugar

200g (7oz) golden caster sugar 25g (1oz) cocoa powder grated zest and juice of 1 small

orange

3 free- range eggs

75ml (3fl oz) natural yoghurt 2 tbsp Grand Marnier 275ml (9fl oz) double cream grated chocolate or chocolate

curls, to decorate

Sit a large sieve over a bowl and tip in the cherry compote. Leave to drain for 2 hours.

Preheat the oven to 170°C/

Gas Mark 3 and line a deep 18-20cm (7- 8 in) cake tin with non-stick baking parchment.

Put 200g (7oz) of the chocolate into a saucepan and add the butter with 125ml (4fl oz) cold water. Place over a low heat until melted.

the dry ingredients in a large bowl and stir in the orange zest, melted chocolate, eggs and yoghurt, then pour into a lined cake tin and bake in the oven for 1½ hours, or until a skewer pushed into the centre comes out clean. Leave to cool in the tin.

Pour the drained compote liquid into a small saucepan with the orange juice and Grand Marnier. Bring to the boil and bubble until reduced to about 6 tablespoons. Leave to cool.

Put the remaining chocolate into a saucepan and add 2 tablespoons of the reduced cherry liquid and the double cream. Leave on a low heat until the chocolate has melted. Stir until smooth, then cover and chill the cherry ganache for 30 minutes.

Cut the cake into 3 layers. Drizzle the bottom layer with some of the remaining cherry liquid, spread with a quarter of the ganache and scatter over half of the drained cherries. Sandwich the second layer on top and repeat with the remaining cherry liquid, another quarter of the ganache and the rest of the cherries. Top with the final layer.

the remaining ganache over the top of the cake and decorate with the grated chocolate or chocolate curls.