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Heat the oven to 190ºC/375ºF/Gas 5. Place paper cases in a 12 hole bun tin.
Melt the butter and chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir to mix.
Mix the sugar, egg, buttermilk and vanilla in a mixing bowl. Stir in the melted chocolate.
Sift in the flour and baking soda (bicarbonate of soda) and gently stir into the mixture until combined.
Spoon the mixture into the paper cases. Place a cherry into the centre of each cake.
Bake for about 25 minutes until the cakes are springy to the touch.
Leave in the tins for 5 minutes then place on a wire rack to cool.