Chocolate and Cherry Bites



  1. Pre-heat your oven to 180°C. Line a 12 hole muffin tin with paper cases.
  2. Beat the soft brown sugar and eggs together for a few minutes, until pale and creamy.
  3. Slowly pour in the oil and beat again. Add the vanilla extract and mix in well.
  4. Sift the flour, baking powder and cocoa into the mixture and carefully mix (with a metal spoon, not mixer) until it is all combined.
  5. Using a spoon or an ice-cream scoop, fill the paper cases with the chocolate cake batter to two-thirds full. Take a teaspoon and carefully drop half a teaspoon of fresh cherry compote or soft set cherry preserve into the centre of the batter in each case.
  6. Bake in the pre-heated oven for 15-18 minutes.
  7. Take the cakes out of the oven and leave them to cool.
  8. In the meantime, break up the dark chocolate and place it in a glass bowl over a pan with lightly simmering water in it to melt the chocolate. Once melted, using a teaspoon, drizzle some melted chocolate over the cakes. The more mess the better!

Recipe by Ren Behan - Author Wild Honey and Rye at