Fabulous Chocolate and Cherry Cake

by Mary Berry
Star 4.8
    30m prep time
    60m total time
    Medium level
    10 ingredients

This is an impressive cake (so good, in fact, that it's on the cover of the book!), perfect for a celebration. It may seem a lot of water to add to the cake, but it is needed to make a paste with the cocoa powder.

Method

Based on 10 servings, adjust as needed.

Step 1

Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and base line 2 x 20cm (8in) loose-bottomed sandwich tins.

Step 2

To make the ganache, measure 200ml of double cream and chocolate into a glass bowl. Place the bowl over a pan of simmering water and heat until runny. Remove from the heat and leave to cool in a cold place until thick and stiff.

Step 3

Meanwhile, measure the cocoa powder into a large bowl with 6 tbsp boiling water. Mix to a paste. Add all the remaining cake ingredients and whisk together until light and fluffy using an electric hand whisk.

Step 4

Divide the cake mixture between the tins and level the tops. Bake in the preheated oven for about 25–30 minutes until well risen and shrinking away from the sides of the tin. Leave to cool in the tins for a few minutes, then transfer the cakes to a wire rack to finish cooling.

Step 5

Place one of the cakes upside down on a board. Spread the cherry jam over the surface and top with the whipped cream. Place the second cake on top. Spread the ganache icing over the top of the cake and swirl to make a pretty design.
  • Ingredients
  • Based on 10 servings
  • 225g Self Raising Flour 1 x Sainsbury's Self Raising Flour 500g
  • 200ml Pouring Double Cream 1 x Sainsbury's Double Cream 300ml
  • 200g Dark Cooking Chocolate, broken into pieces 1 x Sainsbury's Belgian Cooking Chocolate, Dark 200g
  • 225g Baking Spread, straight from the fridge, plus extra for greasing 1 x Stork Baking Spread Alternative to Butter 500g
  • 4 Large Eggs 1 x Sainsbury's British Free Range Eggs Extra Large x6
  • 225g Caster Sugar 1 x Sainsbury's White Caster Sugar 500g
  • 300ml Pouring Double Cream, lightly whipped 1 x Sainsbury's Double Cream 300ml
  • 55g Cocoa Powder, sifted 1 x Green & Black's Organic Cocoa Powder 125g
  • 1tsp Baking Powder 1 x Sainsbury's Bicarbonate Of Soda 180g
  • 6tbsp Cherry Jam, generous 1 x Bonne Maman Black Cherry Conserve 370g
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