chocolate celebration cake with raw Jersey mascarpone
Chef’s note: At Old Hall Farm, we work closely with Samantha from The Delicate Diner – and nourish – as she helps us showcase our produce in a family friendly, and flavoursome, way. When we saw the Jubilee version of her chocolate Bouchart cake, we knew we wanted to have it as our nourish recipe as it is a true showcase of Norfolk – as well as tasting amazing, of course!
- 225 grams unsalted butter (softened)
- 350 grams soft dark brown sugar
- 4 large eggs (beaten)
- 225 grams plain flour
- 1/2 teaspoon baking powder
- 2 teaspoons bicarbonate of soda
- 400 milliliters Moon Gazer Bouchart Ale
- 100 grams cocoa powder
- 100 grams dark chocolate (half grated, half chopped)
- 75 grams pecan nuts (chopped)
- 400 grams frozen or fresh cherries (pitted)
- 50 milliliters crème de cassis (or kirsch)
- 150 milliliters raw Jersey mascarpone
- 100 milliliters raw Jersey cream
- 1 tablespoon icing sugar (sifted)
- 1/2 teaspoon vanilla bean paste
Pre-heat the oven to 170˚C/gas mark 5. Grease and line three 20cm spring-form cake tins.
Cream together the butter and sugar until light and fluffy, then slowly add the beaten eggs. Stir in the flour, baking powder, and bicarbonate of soda until well mixed. Add in the beer – you want to do this bit by bit so that it incorporates fully together. Then add the cocoa powder, again mixing well. Grate in half the chocolate and add with the chopped chocolate and pecan nuts. You will have a lovely, loose cake mix – try not to eat it all at this point!
Carefully pour into the prepared baking tins and bake for 40-45 minutes, then check to see if they are done by inserting a skewer – if it comes out clean, they are baked.
Leave the cake in the tins for 15 minutes to settle, then transfer to a wire rack. Leave the cake overnight to allow the moisture from the beer to settle throughout the cake.
The following day, put the cherries in a pan on the hob with the crème de cassis and bring to a simmer. Leave for 10-15 minutes until reduced to a jam-like consistency, then set aside.
When you are ready to serve, whisk the mascarpone and cream together, adding the icing sugar and vanilla bean paste and whisking until soft peaks form. Put the bottom layer of your cake on a serving plate, spread with a third of the cream mixture, then top with a third of the cherry reduction. Repeat with the next two layers, finishing with a flourish of cream and cherries on top. Add extra cherries for garnish as desired.