The Tiny Marmalade Co.: Dark Chocolate, Almond & Cherry Cake

Yes, cake again. But this week I have a very good excuse. You must trust me.

Although viruses have been visiting us on and off for the last couple of weeks, we have had a lot to celebrate in between Calpol, handkerchiefs, blankets and thermometers.

This week my lovely husband has turned 36, and this year I wanted to treat him with a very special day. To be honest, it was more the boys idea than mine, but we all helped to put together a great party.

Here is where I have to make a confession. I have never watched Star Wars. Never. It was just the kind of film I was not interested in.

I really cannot stand all this Star Wars madness. Honestly, what is all the fuss about?

But my husband loves it. And the boys were desperate to watch the films. Everybody in town seems to be a Stars Wars fan. People have breakfast in their R2D2 mug, put their Chewbacca socks on, take their sons and daughters named Luke and Leia to school with their Stars Wars back packs, answer their phones with the imperial march phone ring, work in their laptops with a Dead Star’s screen saver and have their lunches in a Yedi lunchbox. I honestly cannot stand it.

But, of course… we prepared an Stars Wars party for him.

We bought 4 matching Star Wars t-shirts, themed paper plates and cups, Stars Wars water bottles and even black balloons for that dart-side touch.

We all sat together and watched the films. One after another. The 3 of them. And you know what? They left me feeling completely indifferent.

I´m sorry but they are not my cup of tea. The boys loved them, my husband was really excited about us four watching them as a family. And I really enjoyed a massive nap in the sofa after eating a generous slice of one of the most amazing cakes I have ever baked.

So even if you are not a Stars Wars fan, this dark side cake will make you feel the force for sure.

WHAT YOU NEED

For the cake

150ml Single Cream
3 Free Range Eggs
150gr Sugar
300ml Sunflower Oil
450gr Self Raising Flour
1tsp Baking Soda
1tsp Vanilla
150gr Dark Cooking Chocolate
50gr + 50gr Toasted Almond Flakes
100gr Glazed Cherries

For the filling and icing

120gr Butter
120gr Icing Sugar
200gr Nutella
3tbsp Milk

WHAT YOU DO

Preheat the oven to 180C.

Mix the cream, eggs, vanilla and olive oil. When combined add the sugar.

In another bowl mix the flour with the baking powder. Sieve gradually onto the wet ingredients and mix until soft and smooth.

Cut the chocolate into chunks with a knife or a food processor. Add to the batter. Finally add the cherries and almonds and fold in.

Spoon the mixture into a lined cake tin and level the surface. Bake the cake in the center of the oven for around 1 hour or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and leave it to cool in the tin for at least 30 mins. When cool transfer it to a wire rack to cool completely.

We’ll now prepare the icing. Beat the softened butter in a large bowl; sift in the icing sugar, then mix with an electric beater until smooth. Add Nutella and milk, mixing again until evenly distributed.

When completely cold, cut the cake in 2 halves. Tip: stick a toothpick into the side of the cake near the top, and then another toothpick close to the bottom right underneath the first as in the picture. Spread on the Nutella filling, then set the top back on, but line up the toothpicks so they're once again aligned vertically, and you'll have a perfectly level cake.