Hey there! Are you ready to indulge in a delicious treat perfect for any occasion? AceFoodDesk has got you covered! Check out today’s recipe for a mouth-watering Chocolate Cherry Loaf Cake that will make your taste buds sing. Don’t forget to enjoy it with a hefty serving of kindness and love. XX A&M

Ace Press News From Cutting Room Floor: Published: Mar.19: 2024: TELEGRAM Ace Daily News Link https://t.me/+PuI36tlDsM7GpOJe

This one-bowl cake is simple enough to bake with kids, which will be fabulous enough to impress your grown-up friends.  

And impress them it shall! We’re talking slices of rich chocolate cake oozing with sweet cherry jam. It’s not too sweet and the addition of sour cream keeps it nice and moist. The icing is optional, but very much recommended. Happy baking!

Tips:

• Don’t worry if you spot clumps of sour cream in your otherwise smooth mixture. This will only add to the moistness of the cake.
• Use as little or as much jam as you’d like in the cake, keeping in mind that the more you use, the sweeter your cake will be. I use half a jar of jam between the cake and icing.
• Depending on the temperature of your oven, you may need to bake for longer. To make sure your cake retains its moistness, you’re looking for a toothpick to come out with a few crumbs, not clean.
• Don’t have a stand mixer for the icing? You can definitely use a good old whisk to beat your ingredients together by hand. Just make sure they’re at room temperature to avoid hand cramps!

This one-bowl cake is simple enough to bake with kids and fabulous enough to impress your grown-up friends:

Ella Rossanis is a Sydney-based home baker and 2022 winner of The Great Australian Bake Off. Her fun and playful bakes are inspired by her three young children.

1. 1. Preheat your oven to 180°C. Grease and line a standard loaf pan (34cm x 13cm) with baking paper.
2. 2.Add the eggs, sugar, oil, milk, sour cream and vanilla extract to a large bowl and whisk until smooth. A few clumps of sour cream are fine.
3. 3.Add the flour, cocoa powder and salt and stir through with your whisk until just combined. Do not over mix!
4. 4.Reserve a handful of chocolate chips for the top of your cake. In a small bowl, toss the remaining chocolate chips with a teaspoon of flour to coat. This stops them from sinking to the bottom of your cake. Slowly stir the chocolate chips through the mixture with your whisk, about two or three times to combine.
5. 5.Pour the mixture into your pan. Place heaped teaspoons of cherry jam over the top of the mixture and swirl through with the back of a spoon. Scatter the remaining chocolate chips on top and bake for 40 minutes or until a toothpick comes out with a few moist crumbs. Let the cake cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.
6. 6.To make your icing, beat the sour cream, butter and icing sugar with an electric mixer until smooth. See tips above if you’re using a bowl and whisk. Slather a thick layer of icing on your completely cooled cake. Place dollops of cherry jam on top of the icing and swirl through. Serve and enjoy!

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