Ingredients
Chilli cherries
Chocolate ganache
Method
1.Preheat oven to 170°C (150°C fan-forced). Grease a deep 22cm-round cake pan; line base with baking paper.
2.Combine butter, chocolate, sugar, milk, extract and bourbon in a medium saucepan. Stir over low heat until smooth. Transfer mixture to large bowl and cool 15 minutes. Whisk in sifted flours and cocoa, then eggs.
3.Pour mixture into pan and bake about 1½ hours.
4.Meanwhile, to make chilli cherries, stir the water, sugar, chilli, star anise, peppercorns and peel in medium saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil and boil 2 minutes. Add cherries; simmer 5 minutes or until cherries are tender. Cool cherries in syrup. Remove cherries from pan with a slotted spoon; bring syrup to the boil. Boil 10 minutes or until syrup thickens slightly; cool. Return cherries to pan.
5.Stand cake 5 minutes; turn, top-side up, onto wire rack to cool.
6.Meanwhile, to make dark chocolate ganache, bring cream to the boil in small saucepan. Remove from heat; add chocolate, stir until smooth.
7.Spread cold cake with ganache and serve with chilli cherries.
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