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125 g soft butter
125 ml strong black coffee, 30 ml coffee granules dissolved in 125 ml boiling water
115 g self raising flour
20 g cocoa powder
125 g castor sugar
2 ml baking powder
2 large eggs
2.5 ml vanilla essence
350 g frozen black cherries
125 ml sugar
125 ml brandy
45 ml lemon juice
80 g dark chocolate, melted & slightly cooled
750 ml LANCEWOOD® Double Cream Vanilla Yoghurt
60 ml cocoa powder
125 ml cream, whipped with 45 ml castor sugar
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.
Simmer the cherries, sugar, brandy and lemon juice together until the sauce becomes syrupy. Set aside.
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.
Top with the chocolate mousse, whipped cream and finish with cherries on top.
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