Chocolate & Cherry Loaf Cake
This deliciously rich, moist cake could very well be served as a pudding! Delight your guests with the tangy, creamy flavours and a burst of juicy Princes cherries.
Preparation Time: 10min
Cooking Time: 1hr
Serves: 10
Ingredients:
- 1 x 410g can Princes Black Cherry Filling and Topping
- 100ml rapeseed oil
- 175g caster sugar
- 100g Greek yogurt
- 2 large eggs, beaten
- 200g plain flour
- 25g cocoa powder
- 1.5tsp baking powder
For The Topping:
- 200g cream cheese
- 30g icing sugar
To Make:
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 900g loaf tin.
- Place cherry pie filling into a sieve over a bowl and leave for 15min to drain off some of the liquid. Reserve the liquid.
- In a large bowl whisk together the oil, sugar, yogurt, eggs and 50ml of the reserved liquid from the cherries.
- Sieve the flour, cocoa powder and baking powder into a separate bowl.
- Fold the flour mixture into the yogurt mixture taking care not to over-mix. Stir in 100g cherries.
- Pour the mixture into the prepared tin. Bake for 55-60min or until a skewer inserted into the middle of the cake comes clean.
- Allow to cool for 15min then turn out onto a cooling rack.
- To prepare the topping, beat together the icing sugar and cream cheese. When the cake is completely cool, spread the topping over the cake and pile the remaining cherries over the cream cheese topping.
