Chocolate cherry Bakewell cake

Chocolate cherry Bakewell cake

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 1 hr, 10 mins plus cooling

Skill level



Cuts into 8-10 slices

An irresistible almond sponge, studded with juicy cherries and chocolate chunks, that'll keep in your cake tin for a few days - if it lasts that long!

Nutrition and extra info

Additional info

  • without chocolate drizzle
Nutrition info

Nutrition per slice (10)



  • 200g butter, softened, plus extra for greasing
  • 140g fresh cherries, halved and stoned
  • 140g plain flour
  • 200g golden caster sugar
  • 3 medium eggs
  • 1½ tsp baking powder
  • 75g ground almonds
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 200g dark or milk chocolate, chopped
  • 2 tbsp toasted flaked almonds

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.


  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. Toss the cherries in 1 tbsp of the flour, then set aside.
  2. Put the butter and sugar in a large bowl, and whisk until light and fluffy. Add the eggs, 1 at a time, mixing well between each addition. Fold in the remaining flour, the baking powder and ground almonds. Stir in the milk, the vanilla and almond extracts, and 100g of the chocolate with a spatula. Scrape half the cake mixture into the tin, scatter half the cherries over the top, then add the remaining cake mixture and the remaining cherries. Bake for 1 hr 10 mins or until a skewer comes out clean.
  3. Cool in the tin for 10 mins, then remove and place on a wire rack to cool completely. Melt the remaining chocolate in the microwave in 20-sec bursts, then drizzle or pipe over the top of the cake and scatter with the almonds. Wait for the chocolate to set a bit before slicing. Will keep in the cake tin for up to 4 days.

Recipe from Good Food magazine, June 2014

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
Gill87's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a good cake which I will make again. I used chocolate chips rather than chocolate which worked well. The cake is moist with a crispy top. I put all the cherries in the middle and then pushed in a few extra halves on the top before baking. I also wish I'd used more almond extract than the recipe called for as the almond taste is getting lost by the taste of the chocolate. I would also use less chocolate next time - will definitely make it again, it's yummy.

Nico_cook's picture

It was fab' and everybody raved about it! My boyfriend's colleagues asked for the recipe!!! I definitely think it's a complete success!

FauxFox's picture

Easy to follow recipe with delicious results. I used jarred Morello cherries I had and dried them a little with kitchen towel before dusting them in the flour. They worked fine. To get the lovely delicate drizzled finish effect of the photo you'll need a lot less than the reserved 100g of chocolate. When I make this again I'll probably try with just 50g - much less wastage to have to eat. Definitely my favourite cake on this site so far.

kascrofton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is my favourite cake of the moment. I grates the chocolate (hard work but I think worth it) and I think this helps and put two thirds of the cake mixture before adding the cherries. I cook in a 20cm round tin which I also prefer. Great cake and it is gone in a flash.

sophiebrown's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this cake tonight. I followed the recipe exactly. The sponge was perfect,It tasted delicious but all the cherries and chocolate chunks sunk right to the bottom! Please can you explain why this occurred

sharonfrieze's picture

If you coat the cherries & chocolate chunks in a light coating of flour before mixing into the cake mixture they should not sink to the bottom of the cake