Ingredients
1 cup caster sugar
1/2 cup blackberry jam
1/3 cup cocoa powder, sifted
2 eggs
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)
Method
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Preheat oven to 180C (160C fan forced). Line a 22cm square baking pan, allowing paper to extend 2cm above the pan.
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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.
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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.
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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.
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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.
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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 SAUCEPlace 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.
