Chocolate cherry Bakewell cake

Chocolate cherry Bakewell cake

By Cassie Best
  • 1
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(20 ratings)
By
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Prep: 25 mins Cook: 1 hr, 10 mins plus cooling

Easy

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

  • without chocolate drizzle

Nutrition: per slice (10)

  • kcal490
  • fat32g
  • saturates16g
  • carbs42g
  • sugars30g
  • fibre2g
  • protein7g
  • salt0.6g
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Ingredients

  • 200g butter, softened, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g fresh cherry, halved and stoned
    Cherry

    Cherry

    che-ree

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

  • 140g plain flour
  • 200g golden caster sugar
  • 3 medium eggs
  • 1½ 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…

  • 75g ground almond
  • 2 tbsp milk

    Milk

    mill-k

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

  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 200g dark or milk chocolate, chopped
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 2 tbsp toasted flaked almond

Method

  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 3 days.

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Comments, questions and tips

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leppie's picture
leppie
15th Jun, 2020
4.05
Really lovely tasting cake. I found the recipe in an old magazine and baked it without checking the comments here first. So yes, I found that the chocolate and the cherries sank. It took longer to cook than stated. Also there was way too much chocolate for the top. Next time I will: 1) cut the cherries into smaller pieces 2) raise the temparature (or cook in a brownie tin) 3) use 50g of choc for the top, maybe even do the chocolate cherries that someone mentioned. But still worthy of 4 stars because I loved the flavour combination.
kae76
21st Jun, 2017
4.05
Tastes amazing, though a few problems - sinkage of cherries and chocolate, quite greasy too. So will attempt on my 2nd baking with the tips mentions earlier, tad more flour, bake in brownie tin, chop cherries finer & mix through out. Wish me luck I'm going for it again! And cherries dipped in dark chocolate sounds stunning - they may not make it to the top of the cake!!
foodiechick19
5th Feb, 2017
4.05
Browsing through my past magazine issues and came across this beauty! Beautiful cake....was gone pretty quick and baked it for a second time today.... in the first used a mix of fresh and glacé cherries which I had in my fridge but would recommend just fresh as the recipe suggests. I also cut down on the sugar as I found it too sweet, otherwise all else was just perfect! Definitely a stayer of a recipe in my baking file! Great work good food!
Hrgoodey
19th Jul, 2016
4.05
This cake was a total disaster the first time I made it - complete sinkage & a greasy base! However, the flavour was delicious so I decided to try again. I followed the recipe exactly but made it in a 22cm square brownie tin & baked for 50 mins. Success! I have since made it a number of times & it's now a firm favourite.
bakingmecrazy's picture
bakingmecrazy
11th Aug, 2015
5.05
Absolutely delicious according to all those who tasted for me. Avoided cherry sinkage by chopping into smaller pieces than recommended - this adds very little to overall time spent making and solves the problem (I would recommend sixteenths rather than halves). Mixed cherries throughout mixture which also improves aesthetics. Very easy recipe and full of flavour!
bakingmecrazy's picture
bakingmecrazy
11th Aug, 2015
5.05
All those who sampled this cake have said it is absolutely divine. Topped with cherries dipped in dark chocolate for added luxury. Prevented cherry sinkage by cutting cherries into smaller pieces than suggested - halves are far too big, sixteenths are better and it adds very little time to overall making. Mixed cherries throughout mixture on second attempt - again much better for aesthetics. Will definitely add this to my repertoire for a repeat run.
AnnaChester
17th Jul, 2015
My experience has also been one of 'cherry and chocolate' drop which is such a shame as the cake tastes wonderful and is just let down by its looks! Second attempt I made a few changes - I used more flour, I cut the cherries into quarters to make them a bit lighter and I increased the cooking temp by 20 degrees. Result! perfect to both taste and look at!!
Essexhels
26th Apr, 2015
4.05
OK so this was absolutely delicious although I was annoyed that the chocolate and cherries all sank to the bottom. However the people eating the cake thought the chocolate cherry layer was a treat and the bakewell cake itself amazing and light
rach_pach
18th Feb, 2015
This cake is delicious. We made it with gluten free flour the second time around and it was still great :)
talltone's picture
talltone
25th Oct, 2014
3.05
I was a little disappointed with this, although I did use tinned cherries because I couldn't get hold of fresh. The cherries sank, even coated in flour - probably due to the soaking in syrup they'd already had. I found the cake quite dense, and not really Bakewell-esque at all. The chocolate on top felt like an after-thought. I would try scattering the almonds directly on the cake with twenty minutes of the bake to go and forgetting about the chocolate.

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biscuit5
24th Feb, 2015
I made this cake today and had exactly the same problem as MCW in September. The mixture poured over the sides of the tin and the remaining mixture did not cook. I am a competent cook and run my own small independent coffee shop - I was so looking forward to serving this cake up. Please tell me what I have done wrong.
sophiebrown
16th Jun, 2014
4.05
I followed this recipe to the letter and the sponge was perfect but all the fruit and chocolate sank to the bottom. Please explain why this happened and what I can do next time to prevent it from happening
JayBeth70's picture
JayBeth70
14th Jun, 2020
4.05
After reading the reviews I made a few adjustments. Used washed, chopped and dried glacier cherry’s, reduced the butter to 175g and replaced the milk with almond liqueur. Also baked in a brownie pan. Cherry’s still sunk a little. But added some to the top to decorate. Slightly crumbled texture would definitely try again, next time with added cocoa powder for more chocolate flavour,
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