Chocolate Cake With Berry Compote

• 250 g butter
• 1 tsp vanilla extract
• 280 g caster sugar
• 4 None eggs
• 250 g plain flour
• 1/2 tsp baking powder
• 10 g custard powder
• 150 ml semi-skimmed milk
• 500 ml cherry nectar
• 2 tsp cornflour
• 750 g frozen mixed berries
• 150 g dark chocolate, chopped
• 150 ml whipping cream, plus extra, whipped, to serve
• 15 g coconut oil

1. Preheat the oven to 325u0b0F. Grease an 8 cup ring cake mold and sprinkle with flour. Beat the butter, vanilla extract, 1 1/4 cup of sugar and a pinch of salt with the whisk of a mixer until creamy. Beat in the eggs one at a time.
2. Mix the flour and baking powder together. Mix the custard powder and milk together until smooth. Beat the flour into the egg mixture, alternating with the custard, until both are incorporated. Spoon into the mold and bake for 45-55 mins, until a skewer comes out clean.
3. Remove from the oven and allow to cool for 10 mins. Turn out of the pan and allow to cool completely.
4. In a saucepan, heat the cherry nectar and the rest of the sugar until the sugar is dissolved. Add 5 tbsp of the mixture to the cornstarch and stir until smooth. Stir back into the cherry mixture and simmer for 1 min, stirring. Remove from the heat, add the berries, stir well and set aside.
5. In a separate saucepan, heat the cream and coconut oil. Add the chocolate, remove from the heat and allow to stand for 5 mins, or until the chocolate is dissolved. Stir well, then spread over the cake and allow to dry. Decorate with candles and serve with the berry compote and whipped cream.

butter, vanilla, caster sugar, eggs, flour, baking powder, custard powder, milk, cornflour, dark chocolate, whipping cream, coconut oil

Taken from recipes-plus.com/api/v2.0/recipes/21455 (may not work)