The Botanist: The Botanist Cherry Chocolate Loaf Recipe
The Botanist Chocolate Cherry Loaf Cake
Rich and decadent, this Cherry Chocolate Loaf Cake is infused with The Botanist Gin.
The loaf is easy to make ahead of time, making it perfect for getting ahead when hosting. Keep the loaf in the freezer until you need it, then frost it on the day.
Ingredients
315g plain flour
200g caster sugar
170g unsalted butter, at room temperature
120ml milk
100g dark chocolate, melted and slightly cooled
25g cocoa powder
2 eggs
2 tsp baking powder
½ tsp vanilla extract
1 tsp The Botanist
Pinch of salt
Topping
300ml double cream
125ml The Botanist
3 tbsp sugar
Cherries and chocolate curls to decorate
Method
1 Place the butter and sugar into a large bowl and beat until fluffy.
2 Add eggs, vanilla, and The Botanist and mix until combined.
3 Add melted chocolate once it has cooled slightly and combine.
4 Sift in cocoa powder, flour, baking powder and salt and fold until well combined.
5 Pour into a lined loaf tin and bake for an hour at 165°C. Leave to cool.
6 To make the frosting, add cream and sugar to a bowl and whip until firm. Add The Botanist and fold in. Decorate with cherries and chocolate curls.
