Chocolate and cherry cake recipe

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 8–10
Dietary: Pregnancy-friendly Vegetarian

This impressive chocolate and cherry cake is ideal for celebrations. The cocoa paste ensures a rich flavour and moist texture, while the whipped cream and ganache topping make it extra special. It can be made ahead and freezes well (un-iced), making it a great prep-ahead dessert.

By Mary Berry

From Mary at 90: A Lifetime of Cooking

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Ingredients

For the cake

55g/2oz cocoa powder, sifted
6 tbsp boiling water
4 large free-range eggs
225g/8oz baking spread, straight from the fridge
225g/8oz caster sugar
225g/8oz self-raising flour
1 tsp baking powder

For the filling

6 tbsp cherry jam
300ml/½ pint pouring double cream, lightly whipped

For the ganache

200ml/⅓ pint pouring double cream
200g/7oz dark chocolate, broken into pieces

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Method

Preheat the oven to 180C/160C Fan/Gas 6. Grease and base line two 20cm/8in loose-bottomed sandwich tins with baking paper.
To make the ganache, put the cream and chocolate in a heatproof bowl. Set the bowl over a pan of simmering water and heat gently until runny (do not allow the bowl to touch the water). Remove from the heat, stir and leave to cool until thickened and spreadable.
Meanwhile, put the cocoa powder in a large bowl and stir in the boiling water to make a paste.
Once the chocolate paste has cooled slightly, add the remaining cake ingredients and whisk using an electric hand mixer until light and fluffy.
Divide the mixture evenly between the prepared tins and level the tops. Bake for 25–30 minutes, or until well risen and shrinking away from the sides of the tins. Leave to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
Place one of the cakes upside down on a board. Spread with the cherry jam and top with the whipped cream. Place the second cake on top.
Spread the ganache over the top and swirl with a palette knife to decorate.