• 1/2 cup butter
  • 1/2 cup superfine sugar
  • 2 eggs, lightly beaten
  • 2/3 cup self-rising flour
  • 1/2 tsp baking powder
  • 1/4 cup unsweetened cocoa
  • 1/2 cup ground almonds


  • 12oz/350 g dark chocolate
  • 1/2 cup butter
  • 1 1/4 cups heavy cream
  • 1 1/4 cups plain cake crumbs
  • 3 tbsp dark rum


  • ground cherries
  • 1 3/4 oz/50g dark chocolate, melted


  1. lightly grease an 8 inch/20 cm round spring-form pan and line the bottom. Beat together the butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition.
  2. Strain the flour, baking powder, and cocoa together and fold into the mixture along with the ground almonds. Pour into the prepared pan and bake in a preheated oven, 350’F/180’C for 20-25minutes or until springly to the touch. Let the cake cool slightly in the pan, then transfer to a wire rack to cool completely. Wash and dry the pan and return the cooled cake to the pan.
  3. To make the topping, heat the chocolate, butter, and cream in a heavy-based pan over a low heat and stir until smooth. Cool, then chill 30 minutes. beat well with a wooden spoon and chill for a further 30minutes. beat the mixture again, then add the cake crumbs and rum, beating until well combined. Spoon over the sponge cake and chill for 3hours.
  4. Meanwhile, dip the ground cherries in the melted chocolate until partially covered. set aside on baking parchment to set. Transfer the cake to a serving plate, decorate with ground cherries and enjoy!