Ingredients

Method

• 6 free-range eggs
• 300 g caster sugar
• 1 t vanilla extract
• 75 g cake flour
• 60 g cocoa powder
• 1 t baking powder
• Salt, a pinch
• ½ cup butter, melted
• 1⁄3 cherry brandy
• 1 cup cream
• 350 g fresh black cherries or crushed raspberries, plus extra to decorate
• Mint leaves, to decorate

Method

Ingredients

Preheat the oven to 180°C and lightly grease a 12-hole muffin pan. In a mixing bowl, beat the eggs, gradually adding 200 g caster sugar a little at a time until the mixture is thick and pale in colour. Add the vanilla extract and beat until combined.

Sift the cake flour, cocoa powder, baking powder and salt together and gently fold into the egg mixture. Add the melted butter and fold in thoroughly, taking care not to overmix. Pour the mixture into the prepared muffin pan and bake for 12–18 minutes, or until a skewer inserted into the middle of the cakes comes out clean.

Allow to stand in the pan for a few minutes, then loosen using a metal spatula and gently turn out onto a cooling rack. Carefully cut each cake into 3 layers using a serrated knife. Sprinkle the cherry brandy liberally over each layer.

Beat the cream and remaining caster sugar until stiff. Fold the black cherries or raspberries into the mixture. Spread each layer of cake with the cream, then sandwich together. Decorate the tops of the cakes with black cherries and mint leaves.