Grilled Greek Yogurt-Marinated Chicken
- 23 Mar - 29 Mar, 2024
· 200 g dark chocolate
· 300 g unsalted butter
· 500 g sour cream
· 1 cup self-rising flour
· 1 cup plain flour
· 100 g dark cocoa
· 5 eggs
· 250 g caster sugar
· 200 g brown sugar
For Chocolate and Cherry Frosting
· 250 g unsalted butter
· 320 g icing sugar
· 1 teaspoon vanilla extract
· 75 g cocoa powder
· 315 g cherry jam
Preheat oven to 160°C. Grease a cake pan and line base and sides with baking paper. Place chocolate and butter in a bowl over a saucepan of gently simmering water, stir until smooth. Cool for 10 minutes. Place remaining ingredients in a bowl. Add the chocolate mixture and mix until smooth. Pour into prepared pan and bake until a skewer inserted into the centre comes out clean with a few moist crumbs. Invert onto a wire rack to cool completely. For the frosting, beat butter and sugar together in a bowl until pale. Beat in vanilla and cocoa. Spread over the cake and drizzle over cherry jam. Scatter with fresh cherries, to serve.
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