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Cake:
Cherries:
Chocolate mousse:
To finish:
Cake:
Preheat the oven to 180°C. Grease and line a 20 cm in diameter cake pan.
Beat the butter, coffee, self-raising flour, cocoa powder, castor sugar, baking powder, eggs and vanilla essence together until smooth and free of lumps.
Spoon into the prepared pan and bake for 20 – 25 minutes or until a skewer inserted comes out clean.
Cool slightly in the pan and turn out onto a wire rack. Cut into 2 cm cubes.
Cherries:
Simmer the cherries, sugar, brandy and lemon juice together until the sauce becomes syrupy. Set aside.
Chocolate mousse:
Beat the chocolate, yoghurt and cocoa together until smooth.
To assemble & finish:
Arrange the cake cubes in a deep trifle dish. Pour the cherries and sauce over.
Whip the cream with the castor sugar.
Top with the chocolate mousse, whipped cream and finish with cherries on top.
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