8oz Butter (melted)
5 1/2oz Plain chocolate (melted)
8oz Self Raising Flour
1Tsp Baking Powder
4 1/2oz Caster Sugar
4 Eggs (Beaten)
4oz White Chocolate Chips
3oz Glace Cherries (Chopped)
Cooking time - 180c/ Gas Mark 4 for 45 minutes
Serving - 12 depending on size
1. Pre heat Oven
2. Grease a spring bottom 9" baking tin
3. Place a heat proof bowl over a pan of simmering water
4. Put the butter and plain chocolate in the bowl and melt gently and then leave to cool slightly
5. Sift the flour and baking powder into the bowl and stir in the sugar
6. In a separate bowl whisk the eggs together with an electric whisk
7. Pour the egg mixture into the cooled chocolate mixture
8. Add this mixture to the flour mixture and fold in well with a wooden spoon
9. Add the white chocolate drops and glace cherries
10. Stir so that everything is folded in together
11. Pour the mixture into the grease proofed tin and pop in the oven to bake for 45 minutes, covering with greaseprrof paper half way through so it does not burn
Buttercream Icing
12oz Icing Sugar4 1/2oz Butter
2 Tsp of milk
1Tsp Vanilla Essence
2Tsp Cocoa Powder
White Chocolate Fingers
1. Put the butter in the bowl and cream with a fork or a whisk
2. Sieve the icing sugar into the mixture a little bit at a time, this makes it easier for it to come together as well as being smooth
3. Add the milk and vanilla essence and whisk for a few minutes with an electric whisk
4. Cover the cake once cooled with the buttercream mixture leaving a little behind to decorate
5. Add the cocoa powder to the buttercream that is left behind and then place in a pipping knozzle
6. Pipe a decoration over the cake
7. Cut the white chocolate fingers in half to place around the sides of the cake
8. Then serve!
N.B. The cake will keep in a air tight tin for a few days if left undecorated
