For the Ganache
150ml double cream
150g dark chocolate, broken into pieces
To Decorate
425g tin pitted cherries
Remaining whipped cream
Grated chocolate (optional)
Step-by-Step Instructions
1. Prepare the Cake Tins
Preheat the oven to 180°C / 350°F / Gas 4 (160°C fan).
Butter three 20cm cake tins and line the base with greaseproof paper.
2. Melt the Chocolate and Butter
In a saucepan over low heat, slowly melt the butter and dark chocolate together. Stir well until smooth.
3. Mix the Dry Ingredients
In a large mixing bowl combine:
Gluten-free flour
Cocoa powder
Bicarbonate soda
Sugar
Add a pinch of salt if using unsalted butter.
4. Make the Cake Batter
Add the melted chocolate mixture, beaten eggs, and buttermilk to the dry ingredients.
Mix until well combined.
Pour in the boiling water and whisk thoroughly until you get a smooth batter.
5. Bake the Cakes
Divide the batter evenly between the three cake tins.
Bake for 20–25 minutes until the cakes are risen and springy when gently pressed.
Let the cakes cool in the tins before removing.
Make the Chocolate Ganache
Make the Chocolate Ganache
Pour the cream into a saucepan and add the broken chocolate pieces.
Heat slowly over low heat until the chocolate melts.
Whisk until the ganache becomes smooth and glossy, then set aside to cool slightly.
Prepare the Whipped Cream Filling
