220g butter chopped
1 cup of water
4 Tbsp cocoa powder
2 cups castor sugar
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
2 large eggs
1 tsp vanilla
For the Topping:
6 Tbsp milk
4 Tbsp cocoa powder
2 1/2 cups icing sugar
For the Cherry Compote:
2 cups frozen black cherries (seeds removed)
2 Tbsp granulated sugar
1 tsp finely grated orange zest
1/4 cup water
Pinch of salt
Preheat oven to 180°C.
Spray a 26cm Le Creuset Signature Skillet with non-stick spray. In a medium saucepan, heat the water, cocoa, and butter over medium heat. Bring to a boil and then remove from the heat.
Meanwhile, in a large bowl, combine flour, sugar, baking powder, and salt. Stir to combine.
In a separate small bowl, lightly whisk the eggs. Whisk in the buttermilk and vanilla and combine thoroughly. Pour the egg mixture over the flour mixture and use a wooden spoon to stir until thoroughly combined. Pour chocolate mixture over the flour batter and whisk thoroughly until smooth.
Pour mixture into skillet. Bake for 30-35 minutes or until almost cooked through. The cake should be slightly runny in the centre. A toothpick inserted into the middle should still have a bit of chocolate on it. If you prefer your cake fully cooked, cook until the toothpick comes out completely clean, about 35-40 minutes.
While the cake is in the oven, prepare your topping. In a medium saucepan over medium heat, combine the milk, cocoa, and butter. Bring to a boil. Remove from the heat and add the icing sugar. Use a hand mixer to mix until entirely smooth.
Pour the topping over the warm cake and allow to cool another 10 minutes.
In a medium saucepan, combine the cherries, sugar, orange zest, water, and salt. Bring to a boil over medium-high heat. Adjust the heat to a simmer and cook, often stirring, for about 4 minutes, or until the cherries release their juices and the sugar dissolves.
Serve with Stracciatella ice cream and the cherry compote.