Chocolate Cherry Fudge Cake

Preparation Instructions

1. Lightly grease the insert of the slow cooker with butter.
2. In the bowl of a stand mixer with paddle attachment (or mixing bowl using a hand mixer), cream together the butter and both sugars on medium-high speed until the mixture lightens in colour and texture, about 4 to 5 minutes. Stop to scrape the sides and bottom of the bowl as needed. Mix in one egg at a time, ensuring the first is fully emulsified into the butter and sugar mix before adding the next.
3. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Add the dry ingredients and the chopped chocolate to the mixer and mix on medium-low speed until fully incorporated. Add the milk and mix until combined. If needed, add more milk, 15 ml (1 tablespoon) at a time, until the consistency is thin enough to fall off a wooden spoon easily in large mounds. Gently fold in the cherries, taking care not to overmix to ensure a tender cake.
4. Select the High Temperature Slow Cook Mode on the slow cooker and set the timer for 3 hours. Transfer the batter to the slow cooker, using a silicone spatula or wooden spoon to level and smooth the top.
5. In a medium heatproof bowl, whisk together the sauce ingredients until smooth, with no lumps of cocoa or brown sugar, then very gently pour over the top of the batter (being careful as the pan may be hot). Cover and cook for 3 hours, or until the cake is firm to the touch and pulling away from the sides of the slow cooker slightly. Serve warm with whipped cream or vanilla ice cream and a bit of shaved chocolate.

Tips

• Cherry pie filling works great in this cake too, but since it’s far sweeter than fresh or frozen cherries, we recommend taking 60 g of brown sugar out of the sauce!
• If you’d like, add some extra flavour to this delicious cherry and chocolate cake by adding a couple of tablespoons of kirsch into the sauce, or about half that into whipped cream for serving!