This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Cake:
Cherries:
Chocolate mousse:
To finish:
Cake:
Preheat the oven to 180°C. Grease and line a 20 cm in diameter cake pan.
Beat the butter, coffee, self-raising flour, cocoa powder, castor sugar, baking powder, eggs and vanilla essence together until smooth and free of lumps.
Spoon into the prepared pan and bake for 20 – 25 minutes or until a skewer inserted comes out clean.
Cool slightly in the pan and turn out onto a wire rack. Cut into 2 cm cubes.
Cherries:
Simmer the cherries, sugar, brandy and lemon juice together until the sauce becomes syrupy. Set aside.
Chocolate mousse:
Beat the chocolate, yoghurt and cocoa together until smooth.
To assemble & finish:
Arrange the cake cubes in a deep trifle dish. Pour the cherries and sauce over.
Whip the cream with the castor sugar.Â
Top with the chocolate mousse, whipped cream and finish with cherries on top.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
