1 cup caster sugar
1/2 cup blackberry jam
1/3 cup cocoa powder, sifted
1 cup sour cream
1/3 cup dark choc bits
1 1/2 teaspoons red food colouring
150g butter, melted and cooled
2 1/3 cups self-raising flour
¾ cup thickened cream
300g dark chocolate, chopped
2 teaspoons brandy or rum, optional
Chocolate Nougat Sauce, to serve (see below)
Preheat oven to 180C (160C fan forced). Line a 22cm square baking pan, allowing paper to extend 2cm above the pan.
Combine sugar, jam, cocoa powder, eggs, sour cream, choc bits and food colouring in a bowl until well combined. Fold through the melted butter and flour, alternately, in 3 batches until combined.
Pour mixture into prepared pan. Bake in the oven for 45-50 min or until cooked when tested with a skewer. Allow to cool slightly then turn out onto a wire cooling rack to cool completely.
Heat the cream in a medium size pan to simmering point, remove from the heat and add the chopped chocolate, stir into smooth. Add brandy or rum if using. Allow to cool until spreadable.
Place cooled cake onto a board and cut into nine 6cm rounds. Leftover cake can be used to make a batch of Chocolate Cherry Brandy Balls.
Spread top and sides of each cake with chocolate ganache and allow to set. Top with choc-dipped cherries and chocolate curls, if desired. Drizzle with Nougat Chocolate Sauce and serve with some blueberries on the side.
CHOCOLATE NOUGAT SAUCE
Place 200g chopped Toberlone chocolate, 20g butter and 1 cup pure cream into a non-stick saucepan. Stir over a low heat until melted and smooth. Remove from heat and allow to cool until your desired consistency.