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–+ servings
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slice of cherry chocolate cake with cake fork and remaining cake behind

Easy Cherry Chocolate Cake

Karon Grieve
A deliciously rich and moist cake packed with flavour, so easy to make but looks good enough to be a party centerpiece.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course baking
Cuisine British
Servings 8 people
Calories 345 kcal

Equipment

  • 2 15cm/6" baking tins

Ingredients
 

  • 250 g cherries
  • 125 g caster sugar superfine sugar
  • 125 g butter
  • 2 eggs
  • 125 g self-raising flour baking flour
  • 1/2 tsp baking powder
  • 2 tbsp cocoa powder

Filling

  • 1 tbsp cream cheese
  • 3 tbsp icing sugar confectioners sugar
  • 1 tsp kirsch optional

Frosting and Topping

  • 2 tbsp butter
  • 250 g icing sugar confectioners sugar
  • 50 g dark chocolate
Metric - US Customary

Instructions
 

  • Remove stones from all the cherries (see above post) and place about 10 of the cherries in a small pan with half a glass of red wine and heat for 5 mins then remove from heat and allow to infuse while you make the cakes
  • Beat butter and sugar till smooth then add eggs and then the dry ingredients and mix till you have a smooth batter
  • Divide cake batter between 2 x 15cm(6") cake tins and bake for approx 25 mins or until a skewer comes out clean. Set aside to cool completely

Filling

  • Beat cream cheese and icing sugar and Kirsch if you are using it and spread this on your base cake. Now top with the drained wine soaked cherries and place other cake on top

Frosting and Toppings

  • Beat butter and icing sugar well and spread this all over the cake. Top with remaining fresh cherries. Melt dark chocolate in a pan and drizzle this over the cake and sprinkle over some flaked pistachios and picked fresh daisies if you have them

Video

Notes

This cherry chocolate cake will keep for 3-4 days in a cake dome or cake tin.

Nutrition

Calories: 345kcalCarbohydrates: 71gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 45mgSodium: 71mgPotassium: 193mgFiber: 2gSugar: 56gVitamin A: 138IUVitamin C: 2mgCalcium: 58mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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