Melted unsalted butter, for greasing
Plain flour, for dusting
250g unsalted butter, chopped, at room temperature
1 ¼ cups caster sugar
1 tablespoon vanilla extract
4 eggs, at room temperature
½ cup Greek yoghurt
1 cup plain flour
1 cup self-raising flour
1 ½ cups frozen pitted cherries (200g)
100g white cooking chocolate, broken into pieces
White chocolate curls, to decorate (see Tip)
Grease a deep, 22cm kugelhoph bundt pan with melted butter. Dust with flour to coat, shaking away excess.
Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
In two batches, stir in yoghurt and combined sifted flours until combined. Fold in frozen lcherries. Spoon into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into the cake comes out clean. Stand in pan for 15 minutes. Invert onto a wire rack to cool.
Stir chocolate in a heatproof bowl sitting over saucepan of simmering water until almost melted. Remove bowl. Continue stirring until smooth. Cool for about 10 minutes, or until slightly thickened.
Spoon chocolate over top of cake, allowing it to drip down the side. Decorate with chocolate curls. Stand at room temperature until set.
TIP! To make chocolate curls, spread 1 cup melted White Choc Melts over the base of a flat oven tray. Set at room temperature. Using an egg slide, and starting from the bottom of the tray, firmly scrap chocolate away from you towards the top to create curls.