Black Forest Loaf Cake

Ingredients

For the Cake

• 200 g Unsalted Butter/Stork
• 200 g Light Brown/Dark Brown Sugar
• 150 g Self Raising Flour
• 50 g Cocoa Powder
• 4 Medium Eggs
• 200 g Cherries soaked in kirsch (I used Opies)
• 100 g Dark Chocolate Chips

For the Topping

• Kirsch
• 300 ml Double Cream
• 2 tbsp Icing Sugar
• 100 g Cherry Jam
• Fresh Cherries
• Dark Chocolate Curls

Instructions

For the Cake

• Preheat your oven to 180C/160C Fan and line your 2lb loaf tin with parchment paper!
• Beat together your Butter and Sugar until light and fluffy.
• Add in your Flour, Cocoa Powder and Eggs and beat again till smooth and perfect!
• Drain your Cherries from the kirsch liquid (keep the liquid for later!) and fold the cherries and chocolate chips through the cake mixture.
• Pour the mixture into the tin, and bake the cake for 50-60+ minutes, or until baked through. You can test with a skewer!
• Once out of the oven, drizzle over some of the kirsch liquid - I used about 8-10 tablespoons worth!
• Leave the kirsch to soak in and cake to cool slightly in the tin for 20 minutes, before turning out to cool fully on a wire rack.

For the Topping

• Whip together your Double Cream and Icing Sugar till softly whipped. Carefully swirl through a the cherry jam lightly with a spoonful of kirsch if you wish and then spread on top of the cake!
• Add on some Dark Chocolate curls, and some fresh cherries and you're done! Enjoy!