Chocolate and cherry cake

Prep: 30 mins
Cook: 30 mins
Chocolate and cherry cake

150g good quality milk chocolate

175g self-raising flour

1 tsp baking powder

140g golden caster sugar

140g very soft, slightly salted butter

3 large eggs

3 tbsp milk

1 medium banana

For the topping:

200g white chocolate, chopped

400g cherries

150ml crème fraîche

2 tbsp kirsch (optional)

Preheat the oven to fan 160°C/ 325°F/gas 3.

Grease the base of two sandwich tins with butter and line the tins.

Grate two thirds of the chocolate and then chop up the remaining third.

Tip in the flour, baking powder and sugar into a large mixing bowl, making a well in the middle for the butter, eggs and milk.

Beat the mixture until pale and fluffy and then fold in the grated and chopped chocolate. Fold in the mashed banana.

Divide the mixture between the two prepared tins and use the back of a spoon to even the surface.

Bake in the oven for 25 minutes, testing with a skewer to ensure cooked before removing to a wire rack to cool.

To make the icing: Place the white chocolate into a Pyrex bowl an melt over a pan of gently simmering water until melted.

Remove from the heat and set aside until slightly cooled.

Pour in the crème fraiche and gently mix until you have a glossy thick  mixture.

Combine the pitted cherries with the kirsch. Spread the chocolate mixture on top of the cake and then scatter the cherries on top. 


Preparation Time
30 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Chocolate, Fruit

Recipe Type
Cakes & Baking, Dessert, Entertaining

Special Info

Level of Difficulty

This cake is best eaten on the day it's made.

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