Chocolate and Cherry Cake

Chocolate and Cherry Cake

By April 13, 2015

Chocolate and Cherry Cake

  • Prep Time : 15-20 minutes
  • Cook Time : 30 minutes
  • Yield : 8


Chocolate and Cherry Cake

1. Pre-heat oven to 150 C, 140 C fan oven, 275 F, Gas mark 1 and prepare two 8 or 9″ sandwich tins with paper and sides greased.

2. Weigh out the dry ingredients into a bowl and mix together.

3. Using a mixer, whisk the eggs until they’re pale. Add the buttermilk, syrup and oil and give a quick whizz.

4. Divide the mixture between the two tins and pop in the centre of the preheated oven.

5. Bake for 30 minutes or until a skewer comes out clean and the sponge springs back to the touch.

6. Allow to cool in the tin for a few minutes then turn the cakes out onto a rack to cool.

7. Coat one of the sponges with cherry jam. I used about half a jar. Top with the other sponge.

8. On top of the cold cake, put the buttercream in whatever style you choose. I went for a bit of piping, but swirled on with a palette knife looks just as good. Then top with some fresh cherries if you like.


IMG_1930Chocolate and Cherry Cake

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4 Responses to Chocolate and Cherry Cake

  1. Louise

    Where is the instructions to make this please?

    • Maria

      Hi Louise! The instructions were on the bottom. But it was difficult to find, so we have written there. Thank you 🙂

  2. Ria

    Hello, the instructions says to add oil, but I cannot see on the ingredient list? Thanks 🙂

    • Maria

      Hi Ria! Oh yes, we did forget it. Sorry about that. You need 150ml Sunflower Oil. The recipe is updated now! Thank you =)

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