Black Forest Loaf Cake!

• servings: 10 servings
• active time: 20 minutes
• total time: 1 hour 45 minutes

Ingredients

200 g unsalted butter

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

Kirsch

300 ml double cream

2 tbsp icing sugar

100 g Cherry jam

Fresh cherries

Dark chocolate curls

Directions

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 until 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 until 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!

Nutrition

• Calories: 505 kcal
• Total Fat: 33 g
• Saturated Fat: 21 g
• Cholesterol: 158 mg
• Sodium: 63 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 3 g
• Total Sugars: 29 g
• Protein: 7 g