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prep + cook time 1 hour 50 minutes (+ standing & cooling) makes 2 (each cake serves 6)
300g (9½ ounces) fresh cherries, seeded, quartered ½ cup (125ml) sweet sherry 100g (3 ounces) butter, chopped coarsely 200g (6½ ounces) dark eating (semi-sweet) chocolate, chopped coarsely 1¹⁄ ³ cups (300g) firmly packed light brown sugar 4 eggs ²⁄ ³ cup (100g) self-raising flour ½ cup (50g) cocoa powder ¹⁄ ³ cup (80g) sour cream
Melt butter and chocolate in medium heatproof bowl over medium saucepan of simmering water. Remove from heat; stir in sugar. Using electric mixer, beat in eggs, one at a time. Add sifted dry ingredients; beat on low speed until combined. Beat in sour cream, then stir in cherry mixture. Pour mixture evenly into pans. Bake cakes about 1 hour 20 minutes; cool cakes in pans. Make chocolate ganache. Place cakes on serving plates; spread ganache over cakes.
200g (6½ ounces) dark eating (semi-sweet) chocolate, chopped coarsely ½ cup (125ml) pouring cream 1 tablespoon glucose syrup
Stir ingredients in small heatproof bowl over small pan of simmering water until smooth. Stand about 20 minutes or until spreadable. Glucose helps give the ganache a glossy look. Glucose syrup is available from most supermarkets in the baking aisle. Cakes may be stored in an airtight container in the refrigerator for up to a month, or frozen for up to 3 months. The ganache will not be as glossy after freezing.
Combine cherries and sherry in small bowl; cover, stand at room temperature 3 hours or overnight. Preheat oven to 160°C/325°F. Grease two deep 15cm (6-inch) square cake pans; line bases and sides with baking paper, extending paper 5cm (2 inches) over sides.