Another weekend and another excuse to cause chaos in the kitchen. This time, inspired by The Great British Bake Off, a BBC Food recipe was adapted to create a dozen gorgeous Black Forest Cup Cakes. Instead of using black cherries in kirsch we used more of our homegrown cherry crop, which had been cooked and frozen, and added some plum liqueur.
- 125g/4.5oz butter, softened
- 175g/6oz caster sugar
- 2 free-range eggs
- 200g/7oz self-raising flour
- 2 tbsp cocoa powder
- 125ml/4fl oz milk
- 100g/3.5oz dark chocolate (minimum 70% cocoa solids), melted, plus extra to serve
- 1 x 360g/12.5oz jar black cherries in kirsch
- 1/2 tsp cornflour or arrowroot mixed with a little water to make a smooth paste
- 300ml/10fl oz double cream, lightly whipped
- Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases.
- Beat the butter and sugar together in a bowl until light and creamy. Gradually add the eggs, one at a time, until well combined. Sift in the flour and cocoa powder and mix until well combined. Fold in the milk and melted chocolate.
- Spoon or pile the mixture into the muffin cases and bake for 18-20 minutes, or until well risen and springy to the touch.
- Remove the cakes from the tin and set aside to cool on a cooling rack.
- Drain the cherries in a sieve collecting the kirsch in the bowl below. Pierce the cakes with a skewer and carefully pour about a teaspoon of the kirsch over each cake.
- Heat the kirsch and cornflour paste in a small saucepan until just boiling. Remove the pan from the heat and beat until thickened.
- Using a small knife make a well in the top of each cake by removing a disk of the cake.
- Pipe or spoon a swirl of cream onto the cakes, top with a few cherries and drizzle with the thickened kirsch. Just before serving, grate over some chocolate.