SUGAR RUSH

Sometimes, a sweet treat is the only thing that will really hit the spot

- VICTORIA GRAY

DOUBLE CHOCOLATE SHEET CAKE WITH CHERRIES

INGREDIENTS

150g Tate & Lyle Pure Cane Light Brown Sugar 

2 eggs, at room temperature 

100g butter, or coconut butter, at room temperature

250g all-purpose flour 

45g cocoa powder 

300ml milk, at room temperature 

Pinch of salt 

2 tsp baking powder

FOR THE CHOCOLATE MASCARPONE FROSTING

250g mascarpone 

50g Tate & Lyle Pure Cane Icing Sugar

20g cocoa powder 

250g double cream 

TO SERVE

200-300g cherries (halved and pitted)

Dried rose petals (optional)

METHOD

• Preheat the oven to 180ºC/160ºC fan/gas mark 4. 

• Mix the brown sugar, eggs and butter until pale and fluffy – this will take 3-4 minutes. 

• Sift the flour and cocoa powder into the same bowl. Add the milk, salt and baking powder and mix until combined. 

• Line a 35 x 25cm tin with baking parchment. Pour the cake mixture in and bake for 20-22 minutes.