I often end up serving cake as a pudding. It satisfies my craving for something sweet. It can also “rescue” a cake from a multitude of culinary mishaps. There isn’t much lashings of custard can’t put right!
This week though I’m turning this tendency to a positive. A coulis with some edge to turn the cake into a bit of a treat for dessert. Enjoy one day as a cake, the next as a special pudding. (And, of course, it works well as just a cake.)
To make the cherry and chocolate loaf cake, you will need
For the cake
- Half cup unsalted butter or baking fat (softened)
- One and a half cups of sugar
- Pinch of salt
- 2 teaspoons of vanilla essence
- One and a quarter cups of self-raising flour
- Two thirds cup of cocoa powder
- Half cup chocolate chips
- cup of cherries
- Three quarters cup of plain yoghurt
- 3 large eggs
For the coulis
- Quarter cup Water
- Two cups cherries, fresh or frozen (defrosted)
- 3 cups sugar
- Couple of dashes of your favourite liquor, for example Kirsch works well.
To make the rich cherry and chocolate loaf cake is easy.
- Line a large to medium sized loaf tin with baking paper.
- Set oven to 350/176/4. Preheat.
- Cream together the sugar and butter.
- Gradually fold in the eggs, one at a time.
- Fold in the cocoa and half the flour through a sieve.
- Add the cherries and chocolate. Mix.
- Add the yoghurt and vanilla. Mix.
- Add the balance of the shifted flour. Mix well.
- Pour into the tin and cook for 60 to 65 minutes or until a knife inserted into the cake comes away clean.
For the coulis, just do the following
- Put cherries, sugar and water in small pan and bring to the boil.
- Boil for 5 minutes.
- Add liquor if using.
- Blend, cool if desired, or serve warm!
Serve the cake just as it is or dose liberally with the coulis, hot or cold.
Joining with Honest Mum’s #TastyTuesday. Joining too with a Mummytoo’s #RecipeoftheWeek.