Triple Chocolate Cherry Cake - cooking recipe

Ingredients

None None GANACHE
6 oz bittersweet chocolate (45% cocao), chopped
1/2 cup heavy cream
2 tbsp butter, chopped
None None CAKES
10 tbsp (1 1/4 sticks) butter, chopped
4 oz bittersweet chocolate (45% cocao)
1/3 cup milk
1 cup self-rising flour
6 tbsp unsweetened cocoa powder
3/4 cup packed brown sugar
2 None eggs
1/2 tsp vanilla extract
1 can (15 oz) black cherries in syrup, drained
2/3 cup heavy cream
None None Chocolate shavings, to serve

Preparation

For the ganache, place chocolate, cream and butter in microwavable bowl. Microwave on medium power for 2 to 2 1/2 mins until just melted, stirring halfway through. Stir until chocolate is completely melted. Refrigerate ganache while preparing the cakes.
Preheat the oven to 375\u00b0F. Line 12 muffin cups with paper liners. For the cakes, place butter, chocolate and milk in microwavable bowl. Microwave on medium power for 2 1/2 mins until just melted, stirring halfway through. Stir until chocolate is completely melted.
Sift flour, cocoa and sugar into a large bowl. Mix eggs and vanilla with a whisk. Add chocolate mixture then eggs to the flour mixture. Stir until just blended. Stir in cherries. Divide among muffin cups.
Bake for 25 to 30 mins. Cool on a wire rack.
To assemble cakes, whip cream in medium bowl until soft peaks form. Spread ganache on cakes creating a raised rim to hold in cream. Top each cake with a dollop of whipped cream and sprinkle with chocolate shavings.