Chocolate dipped cherry cake

Chocolate dipped cherry cake

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(14 ratings)

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


10 generous slices
Bake your chocolate dipped cherry cake and eat it

Nutrition and extra info

Nutrition: per serving

  • kcal501
  • fat29g
  • saturates14g
  • carbs55g
  • sugars31g
  • fibre1g
  • protein8g
  • salt0.77g
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  • 150g good quality milk chocolate
  • 175g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 140g golden caster sugar
  • 140g very soft, slightly salted butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 medium banana, mashed



    Probably the best known, most popular tropical fruit, their name probably derives from the…

For the filling and topping

  • 200g white chocolate
  • 400g cherries



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 150ml crème fraîche
  • 2 tbsp kirsch (optional)



    Produced in mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch…


  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.

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Comments, questions and tips

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Comments (19)

KungFuMoo's picture

I made this cake for my best friend for his birthday as he loves cherries/cherry flavoured things... he absolutely loved it! It tasted really nice and is great if you want to do something a bit special for someone :D

rhapsodyinc's picture

I've made this cake many times now and it's always a favorite! Thanks to the banana in the mix it also stays lovely and moist.

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

The cake was really nice - banana and chocolate chips aren't things I'd normally add and they made it really chewy and different.
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

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

apollow's picture

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

mary_theresa's picture

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

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

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

Fantastic cake, looks and tastes amazing, eveyone loves it

forestnuter's picture

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

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

tweethebean's picture

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

Questions (1)

Nadabj's picture

Does the cake moisture include cherry ? The 200 g ?

Tips (1)

elliejelly99's picture

I have made this multiple times and it is amazing, however I'd recommend that you definitely eat it on the day you have made it. It has to go in the fridge if you don't eat it on the first day as there is crème fraiche and fruit. This makes the cake sponge go quite hard unfortunately.