Ingredients
125g/4.4oz Butter
170g/6oz Sugar
2 Large Eggs (130ml)
150g/5.3oz Plain Flour
70g/2.5oz Cocoa Powder
3 Teaspoons Baking Powder (12g)
1Teaspoons Nutmeg
1 1/2 Teaspoons Chinese Five Spices
50g/1.76oz Cherries, chopped
75g/2.6oz Dried Cranberries
50g/1.76oz Walnuts, roughly chopped
1 Teaspoon Orange Zest
50g/1.76oz Plain Yogurt
75ml Milk
Amaretto Ganache:
1/2 Cup (125ml) Emlea Double Cream (Heavy Cream)
175g/6.2oz Dark Chocolate, chopped into small pieces
25ml Amaretto (more or less to your liking)
1 Teaspoon Coffee granules
Method:
Preheat oven 180C/350F.
Cake-
Butter grease your cake tin, dust with flour and after with cocoa powder.
In a freestanding mixer add the butter and sugar. Mix until light and airy, pour in the eggs slowly and mix until a creamy texture.
Sift in all the dry ingredients and beat for 3 minutes.
Gently fold in the cranberries, cherries and chopped walnuts and finish it by folding in the yoghurt and milk for a silky texture.
Pour into cake tin and bake in oven for 35 minutes or until a skewer inserted comes out clean.
Leave to cool completely before topping with the chocolate ganache.
Ganache-
Heat the cream in the microwave or in a small saucepan then stir in the coffee.
Pour onto chopped chocolate and leave to stand for a few minutes. Starting from the center stir with a hand balloon whisk until well combined then add the amaretto adding more or less to your liking.
Pour over cake and decorate as desired (I used cranberries, berries, ginger, rosemary and crushed pistachios).
Serve with whipped cream on top.
Enjoy!
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