Dark Chocolate & Morello Cherry Loaf Cake

Photos by Vapour Trail Photography

Photos by Vapour Trail Photography


This is a decadent one… After a request from friends for something darker, I decided to adapt one of the lovely Nigella’s recipes, the original of which you can see here. This was meant to be cupcakes originally, but I finally have a new oven in my flat and accidentally burned them. Oops. I decided to pour the remaining mix into my loaf tin as I had made a lemon drizzle cake earlier in the week and it turned out wonderfully. We have yet more pictures from the lovely Vapour Trail Photography too.

For 12 cupcakes (halve these measurements for the loaf):

125g butter
150 g dark chocolate (I used Green and Blacks cooking chocolate)
300g Morello cherry Jam
150g caster sugar
2 large eggs
150 g self-raising flour

For the icing:
50g dark chocolate
50g Morello cherry jam
1tsp icing sugar
Splash milk
Red/Pink fondant icing to decorate
Heart cutters

1)Preheat the oven to 170ºC.

2) Place butter in a saucepan, and heat. When it’s nearly completely melted, stir in the broken chocolate and remove from the heat. Stir with a wooden spoon until the butter and chocolate are smooth and melted.

3) Beat the eggs.  Add the eggs, cherry jam, and sugar. Stir with a wooden spoon until combined, then sift in the flour and stir.

4) Pour into a lined loaf tin, bake for 40-45 minutes until a skewer comes out clean.

5) Allow to cool.

6)Break the chocolate for the icing into small pieces, and add to the jam in a saucepan. Heat slowly until the chocolate starts to melt, add a splash of milk and remove from the heat. Add a teaspoon of icing sugar and stir, it should be glossy.

7)Pour over the loaf cake. I left it to set overnight, before adding fondant hearts with a tiny amount of jam on the back of each.


Also, how cute are these? I bought these new measuring spoons this week, I love them!

Overkill? NEVER!

Overkill? NEVER!


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