Fresh Cherries Dark chocolate
To my recollection, the first time I attempted this recipe, everything appeared to go swimmingly well with each stage. The cake rose well, maybe a little too well, to the extent that it came over the loaf tin. Now this time around, I made sure not to over-fill the tin with the batter, filling it to about half way full. I excitedly waited for the cake to rise, keeping my fingers crossed that it wouldn’t overflow from the tin, only to discover that the cake only rose slightly, resulting in a rather ‘flat’ cake. The same can be said for the buns made also, which looked dwarfed in the bun cases.
I am not sure if the pressure of baking a cake for a specific purpose and people, or the fact that I knew I was going to write this blog and take pictures throughout the process had an impact on how the cake baked. I am also a bit of a perfectionist when it comes to things like this, and wasn’t 100% happy with the outcome.
The cake and buns, however, did turn out well, with the right consistency -not too dry or too moist, and people appeared to enjoy it. Someone commented that it reminded them of a brownie.
It was my mum who initially suggested melted dark chocolate to top the cake, and I must say, mums, do know best. The dark chocolate (the higher percentage available the better) works really well with the dandelion and burdock and complements the taste brilliantly. There is a nice mix of bitter with the sweet.
Here are the end products: