Dark Chocolate with Almond and Cherry Coronation Cake

Are you planning a street party or celebrating the royal bank choc-o-day? Look no further than Dark Chocolate with Almond and Cherry Coronation Cake! This rich and delicious chocolate cake is inspired by the classic Victoria sponge, but with a decadent twist. Made with Montezuma's Botanical Kew Dark Almond & Cherry Chocolate Bar, this cake is sure to be a showstopper.

Ingredients:

• 200g self-raising flour
• 200g caster sugar
• 200g unsalted butter, softened
• 4 large eggs
• 1 tsp vanilla extract
• 50g cocoa powder
• 90g Montezuma's Botanical Kew Dark Almond & Cherry Chocolate Bar, chopped into small pieces
• 50ml milk
• Pinch of salt

For the white chocolate buttercream:

• 100g unsalted butter, softened
• 200g icing sugar
• 50g white chocolate, melted and cooled
• 1 tsp vanilla extract
• 2 tbsp milk

For the dark chocolate icing:

• 50g unsalted butter
• 90g Montezuma's Black Forest bar, chopped
• 2 tbsp golden syrup
• 1 tsp vanilla extract
• 50ml double cream

For decoration:

• Fresh cherries and blueberries
• Optional - shaved almonds

Instructions:

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 20cm round cake tin.

2. In a large bowl, cream the butter and sugar together until light and fluffy.

3. Beat in the eggs one at a time, then add the vanilla extract.

4. Sift in the flour, cocoa powder and a pinch of salt. Mix well.

5. Fold in the chopped Kew Dark Almond & Cherry Chocolate Bar and add the milk. Mix until everything is well combined.

6. Pour the mixture into the prepared cake tin and smooth the surface with a spatula.

7. Bake for 30-35 minutes or until a skewer inserted into the center of the cake comes out clean.

8. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

9. To make the white chocolate buttercream, beat the softened butter until light and fluffy. Add in the icing sugar and continue to beat until everything is well combined.

10. Add in the melted white chocolate, vanilla extract, and milk. Beat until the mixture is smooth and creamy.

11. Once the cake is completely cool, cut it in half horizontally. Spread the white chocolate buttercream on the bottom half of the cake.

12. Place the top half of the cake back on and press down gently.

13. To make the dark chocolate icing, melt the butter, chopped Black Forest chocolate, golden syrup, and vanilla extract in a heatproof bowl over a pan of simmering water, stirring occasionally until smooth.

14. Remove the bowl from the heat and stir in the double cream.

15. Once the icing has cooled a bit, pour it over the top of the cake and smooth it out with a spatula.

16. Decorate the top of the cake with more fresh blueberries, cherries, some extra, shaved Black Forest, and almonds, if desired.

17. Serve and enjoy your Dark Chocolate with Almond and Cherry Coronation Cake.

 

This cake is an indulgent treat fit for any special occasion, but it's also surprisingly easy to make!