Chocolate dipped cherry cake

Chocolate dipped cherry cake

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(11 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins 2 hours includes 1 hour cooling

Skill level

Easy

Servings

10 generous slices

Bake your chocolate dipped cherry cake and eat it

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
501
protein
8g
carbs
55g
fat
29g
saturates
14g
fibre
1g
sugar
31g
salt
0.77g

Ingredients

  • 150g good quality milk chocolate
  • 175g self-raising flour
  • 1 tsp baking powder
  • 140g golden caster sugar
  • 140g very soft, slightly salted butter
  • 3 large eggs
  • 3 tbsp milk
  • 1 medium banana, mashed

For the filling and topping

  • 200g white chocolate
  • 400g cherries
  • 150ml crème fraîche
  • 2 tbsp kirsch (optional)

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Method

  1. Preheat the oven to fan 160C/ conventional180C/gas 4. Butter and line the base of two 20cm sandwich tins. Coarsely grate two thirds of the chocolate and chop the rest. Set aside.
  2. Put the flour, baking powder and sugar into a large mixing bowl. Make a well in the centre and add the butter, eggs and milk (the butter must be very soft for this to work). Beat together with a hand held electric whisk for about 2 minutes until light and fluffy (or use a wooden spoon and beat well for 3 minutes). Lightly fold in the grated, chopped chocolate and mashed banana.
  3. Divide the mixture evenly between the tins. Gently level the surface with the back of a metal spoon or spatula. Bake side by side on the middle shelf for 25-30 minutes until springy to the touch and beginning to shrink away from the sides.
  4. Remove from the oven, leave to cool in the tins for 5 minutes. Turn out on a wire rack, remove the lining paper and leave to cool for about 1 hour before icing.
  5. For the icing and filling, break up the white chocolate into a heatproof bowl and melt gently over a pan of hot, not quite simmering water until just melted. Remove from the pan and set aside for 5-6 minutes.
  6. Cover a baking sheet with foil or waxed paper. Dip the cherries, one by one, into the chocolate to half coat them, then put them on the baking sheet to set.
  7. Stir the crème fraîche into the remaining melted chocolate until smooth and shiny. Then let cool and thicken (5 minutes or so). Now transfer half of this mixture to another bowl. Pit another 200g/8oz cherries, cut them in half then add to one of the bowls with 2tbsp kirsch (optional) and stir until mixed. Put one sponge cake on a serving plate and spread the surface with the cherry mixture, then sandwich with the second sponge. Spread the rest of the chocolate mixture over the top and decorate with the dipped whole cherries. This cake is best eaten on the day it’s been made.

Recipe from Good Food magazine, July 2003

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Comments

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Charlie Gooby's picture

I made it and my family and I loved it. It's lush! :P

jul34es's picture

Made this today and it was very easy to make,can't wait to taste it.

abi_cat80's picture
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The cake was really nice - banana and chocolate chips aren't things I'd normally add and they made it really chewy and different.
HOWEVER.
What no-one seems to have said is that when you mix your nice white chocolate with nice (and very expensive) cherry halves, the white chocolate turns GREY. And goes rather watery. I had so much faith in this recipe I'd actually bought my first ever bottle of Kirsch to put into it so it went even more watery and I had to drain the mixture before putting it into the sandwich. It eventually set but looked so awful I ended up scraping it off and doing a chocolate ganache.

sarahclifford414's picture
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Used blueberries instead of cherries and grated the leftover couple of chunks of chocolate on the top icing. Very yum!

apollow's picture
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Really easy to make, turned out perfectly and looked amazing. Tasted as good as it looked too.

mary_theresa's picture
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Fantastic cake!! And it looks amazing for one that really is easy to make. I used dark chocolate instead of the milk & white... worked perfectly!!

yorkshirejen's picture
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I have made this cake time and time again, particularly to take into work for special occasions (for example, a day with a Y in it) as it's also very well behaved in transit, and it always gets rave reviews. One of my all time favourites, even nicer if you dip the cherries on top in a good melted dark choc too.

gibbon_plinth's picture
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Impresses everyone when you bring it out - it looks really lovely, and the white chocolate ganache and fresh cherry filling (we used brandy rather than kirsch) is so much more delicious than shop-bought jam and cream.

claired's picture
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Fantastic cake, looks and tastes amazing, eveyone loves it

forestnuter's picture
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A lovely variation

sarapb67's picture

This cake is wonderful. Have made it several times and it never fails to impress. There is another version where you simply decorate with your favourite sweets - perfect for big and little kids. I did the cherry dipped choc version for a 65th birthday lunch party but left out the alcohol. There wasn't a crumb left!

marisol's picture

this recipe is great and if you don't want to use the cherries and kirch an equal mixture of white chocolate and crem works really well

ronnie's picture

This cake is great and looks really impressive.
I used extra white chocolate in the filing and topping, it tasted like it needed it.

rmcoldron's picture

I made this cake for Mothers Day. It was fairly easy to make and tasted fantastic. Would definately cook this again!!!

tweethebean's picture
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This cake was delicious! If cherries are out of season this works well with raspberries.

tweethebean's picture
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This cake was delicious! If cherries are out of season this works well with raspberries.

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