Mocha Cherry Cake With Maple Butter Glaze

1. 1

   Preheat oven to 350 F. Line a 13 x 9 casserole pan with parchment paper and spray the pan walls with non-stick oil.

2. 2

   To hydrate the cherries: Pour the espresso into a small saucepan. Add the dried cherries and brown sugar. Put the pan over heat and bring to a gentle boil. Then remove it from heat and set aside to cool.

3. 3

   For the batter: Blitz the butter, 1/2 cup brown sugar, sour cream (or yogurt), eggs and vanilla in a food processor. Then add flour, baking soda and baking powder. Blitz until just incorporated.

4. 4

   Disconnect the bowl from the food processor. Gently, stir the cherries and chocolate chips into the batter by hand. Spoon into the prepared baking pan and smooth the top.

5. 5

   Bake for 30 minutes, until you can smell the cake and a toothpick inserted in the middle comes out clean. Remove pan from oven and set it on a rack. Allow the cake to cool thoroughly.

6. 6

   For the glaze: Put about a tablespoon of butter in a small pot over medium heat and heat to a bubble. When it changes to a golden brown colour and smells toasty, remove pan from heat. Add maple syrup and confectioner's sugar. Stir until thick and smooth.

7. 7

   Drizzle glaze over cooled cake and allow it to set (this will take roughly 5 minutes).

* Per serving · 4 servings · Values may vary.