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  • 125g butter, at room temp
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 1/4 cups self raising flour
  • 1/4 cup dutch cocoa (or other good quality)
  • 1/2 tsp bicarb soda
  • 3/4 cup milk
  • 100g dark chocolate, roughly chopped
  • 415g can of cherries in syrup, drained
  • 1 tbsp cocoa extra
  • 1 tbs icing sugar


  1. Preheat oven to 180degC. Line a 12 hole medium muffin pan with papaer cases.
  2. Using an electric beater, beat butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition.
  3. Sift flour, cocoa and bicarb soda over mixture. Add milk, and using a large metal spoon, gently stir until well combined.
  4. Add chocolate and cherries and fold through cake mixture.
  5. Divide mixture between cases until 3/4 full. Bake for 20-25 mins or until cooked through when tested with a skewer.
  6. Cool on wire rack and dust with the combined cocoa and icing sugar…

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