Rich chocolate cake and creamy coffee icing with sweet cherries are the perfect combination for this indulgent tea-time treat!
Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Lightly grease a 38cm x 26cm Swiss roll tin and line the base and sides with baking paper.
Stir the cake mix, oil, water and eggs together gently in a bowl. Add the espresso powder, then whisk (by hand or with an electric mixer) for 2-3 minutes, until smooth and creamy.
Pour the cake mixture into the tin and use a palette knife to spread the mixture to the corners of the tin and to level the surface. Bake for 20-23 minutes until risen and springy to the touch. Leave to cool in the tin; about 30 minutes.
Turn the cake out onto a large cake board and cut widthways (across the shorter edge) into 6 equal strips. Freeze for 1 hour.
Spread a quarter of a tub of icing onto 3 of the strips, then top each with 2 tablespoons of cherry conserve. Gently press the remaining 3 cake strips on top. Spread a thin layer of coffee icing over the top and sides of each sandwiched strip (leaving the ends un-iced) to seal in the crumbs. Chill in the fridge for 30 minutes.
Spread the rest of the coffee icing over the top and sides of each strip and chill for a further 30 minutes. Cut each strip into 6 slices. Spoon the melted chocolate into a paper or disposable piping bag and snip off the end. Pipe a chocolate zig-zag on the top of each slice. Leave in a cool place until set; about 20 minutes. Serve immediately. Store any leftover slices in an airtight container for up to 3 days.
If the cherry conserve has big chunks of cherries in it, use a small sharp knife to chop the cherries into small pieces before using – this will make slicing the cakes easier.
Replace the cherry conserve with raspberry or strawberry conserve, if you prefer.
If you find the cake is sticking to the palette knife as you are smoothing on the icing, simply dip the palette knife into some hot water.
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