Ingredients (serves 8)

  • 150g Unrefined Golden Caster Sugar
  • 250g Butter (200g for Cake and 50g for buttercream)
  • 4 Medium Eggs
  • 80ml Semi-Skimmed Milk (50ml for cake and 30ml for buttercream)
  • 150g White Self Raising Flour
  • 50g Cocoa powder
  • 50g melted dark chocolate
  • 125g Icing Sugar
  • 50g cherry jam/compote
  • 25ml Kirsch or cherry brandy
  • 1 tsp. Vanilla Extract

What you do…

  • Pre-heat oven to 180oC, Gas Mark 4.
  • Beat the caster sugar and 200g of the butter in a food mixer on high speed using the beater attachment for 5 minutes.
  • Slowly beat in the eggs, one at a time, and then 50ml milk.
  • Add the flour, cocoa powder, melted chocolate and mix thoroughly.
  • Spoon the mixture into cupcake moulds and bake in the centre of the preheated oven for 20 minutes until the tops of the cakes are even in colour and a skewer inserted into the centre of the cake comes out clean.
  • Allow the cakes to cool on a wire tray.
  • Soften the rest of the butter in a bowl in an 850w microwave on high for 10 seconds, transfer to a food mixer and beat on high speed for 1 minute. Slowly mix in the icing sugar, 1 tablespoon at a time, until the mixture is smooth. Add the rest of the milk & keep on whisking until light & creamy. At this point remove half and stir in the cherry jam, and with the other half stir in the kirsch and Vanilla Extract. Marble together in a bowl.
  • When the cakes are cool, using a piping bag with a star nozzle – pipe the marbled buttercream in the traditional way.
  • Sprinkle with shaved chocolate (you can create this effect but using a potato peeler on the side of a chocolate bar) and a dusting of icing sugar.