• Sarah L Samuels

Cherry and Chocolate Cake

Updated: Aug 22

This is adapted from my popular Chocolate cake recipe made with oil. My sister wanted a cake to take to work so I decided to use this recipe but add cherries as there are lots available in the shops at the moment.


Vegetable oil give moistness far more reliably to a cake than butter. Therefore cakes made with oil tend to be moister than their butter based equivalent. The texture of cake made with oil has a more even crumb and they tend to stay moist and tender far longer than a cake made with butter.

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This is a very easy cake to make as there is no creaming butter and sugar etc. To start put all the dry ingredients in a stand mixer with a whisk attachment. Then add all the wet ingredients and whisk until everything is incorporated and you can’t see any flour. The mixture will be quite runny but this is how it should be.


The mixture is then divided between the two tins. There is no need to level them as the batter is runny it will find its own level. Then transfer to the preheated oven and bake for 30-35 minutes or until a skewer comes out clean.

Leave to cool slightly then take out of the tins and place in cooling racks as they need to be completely cold before icing.

To make the icing, place the softened butter and sieved icing sugar in the bowl of a stand mixer and with the whisk attachment whisk until light and fluffy. Add a few teaspoons of the liquid from the cherry compote to loosen it up for piping. Finally fold a few teaspoons of the Cherry compote liquid through the icing to give a ripple effect.

Now place one of the cakes on a board, plate or cake stand you want to use. Then put the icing in an icing bag with a round nozzle and starting from the outside of the cake ice around the edge and work towards the middle.

When you have finished put some of the Cherry compote on top of the icing.

Then place the second cake on top and smooth over a layer of icing and place the cherries around the edge.


Ingredients:


Cake

300g Plain Flour

3tbsp Cocoa Powder

1 1/2 tsp Baking Powder

1 1/2 tsp Bicarbonate of Soda

225g Caster Sugar

60g Golden Syrup

3 Large Eggs

225 ml Vegetable Oil

225 ml Milk


Icing

250g Soft unsalted butter

500g Sieved icing sugar

4-6 tsp Cherry compote liquid


4 Tbsp Cherry compote

12 Fresh cherries for decoration


Method:


  1. Preheat oven 180 degrees centigrade (160 fan) Gas Mark 4.

  2. Line and grease 2 x 8 inch tins.

  3. Weigh all the dry ingredients into the bowl of a stand mixer then make a well in the middle and add all the wet ingredients and beat until combined.

  4. Divide between the two tins.

  5. Bake for 30-35 minutes or until a skewer comes out clean.

  6. Leave to cool in the tins.

  7. To make the icing place the softened butter and sieved icing sugar in the bowl of a stand mixer and with the whisk attachment whisk until light and fluffy. Add a few teaspoons of the liquid from the cherries to loosen it up for piping. Finally fold a few teaspoons of the Cherry compote liquid through the icing to give a ripple effect.

  8. Now place one of the cakes on a board, plate or cake stand you want to use. Then put the icing in an icing bag with a round nozzle and starting from the outside of the cake ice around the edge and work towards the middle.

  9. When you have finished put some of the Cherry compote on top of the icing.

  10. Then place the second cake on top and smooth over a layer of icing and place the cherries around the edge.


Download recipe

CherryChocolateCake
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Sarah's Extra Slice........

The Cherry compote I used was Sainsbury’s but you could also use Cherry jam.


This cake is nice and moist due to the oil and keeps well.


The icing nozzle I used was a Wilton 1A piping tip but you can just spread the icing on if you don’t want to pipe it on.


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