Mary berry Chocolate Cherry Cake
Mary berry Chocolate Cherry Cake is a delicious and decadent dessert that combines rich chocolate cake with juicy cherries. The recipe calls for fresh or frozen cherries, which are folded into the batter before baking to create pockets of sweet fruit throughout the cake. The finished product is then drizzled with a simple icing made from melted chocolate and cream, making it an irresistible treat for any chocolate lover.
Why people also love Mary berry Chocolate Cherry Cake
People love Mary Berry’s Chocolate Cherry Cake for a number of reasons. Firstly, the combination of rich chocolate and sweet cherries is simply irresistible to many people. The fresh or frozen cherries add a burst of fruity flavor that perfectly complements the decadent chocolate cake.
Additionally, this recipe is relatively easy to make and doesn’t require any complicated techniques or equipment. Even beginner bakers can get excellent results with this recipe.
Finally, the finished product looks as good as it tastes! The drizzled icing adds an elegant touch to the already delicious cake, making it perfect for serving at special occasions or events.
Ingredients
- 225g butter
- 225g caster sugar
- 4 eggs
- 175g self-raising flour
- 75g cocoa powder
- Pinch of salt
- Half a teaspoon of baking powder
- Half a teaspoon of vanilla extract
- Around 400 g pitted cherries (tinned or fresh) drained and halved
Instructions:
- Preheat your oven to 180C/160C Fan/Gas Mark 4. Grease and line two round cake tins with parchment paper.
- After this,In a large bowl, cream together the butter and caster sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition.
- Sift in the flour, cocoa powder, salt and baking powder and fold until well combined.
- Stir in the vanilla extract and cherries.
- Divide the mixture between your prepared cake tins and smooth out with a spatula.
- Bake for 25-30 minutes or until a skewer inserted into the center of each cake comes out clean.
- Leave to cool completely before sandwiching together with whipped cream or buttercream frosting.
Quick Facts
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 20 minutes
- Difficulty: Intermediate
- Yield: One 9-inch cake (12 servings)
Serving Suggestions:
This cake is delicious on its own or served with a dollop of whipped cream or vanilla ice cream. It also pairs well with a cup of coffee or hot tea.
Expert Tips & Tricks:
- Be sure to use fresh or frozen cherries for this recipe, as canned cherries may be too sweet.
- To prevent the cherries from sinking to the bottom of the cake, toss them in flour before folding into the batter.
- Don’t overmix the batter once you’ve added the dry ingredients, as this can result in a tough cake.
Nutrition Information:
Each serving of Mary Berry’s Chocolate Cherry Cake (assuming 12 servings per cake) contains approximately:
- Calories: 366
- Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 100mg
- Sodium: 143mg
- Carbohydrates: 41g
- Fiber:2 g
- Sugar :29 g
-Protein :5 g
Presentation:
Once the cake is baked and cooled, it can be drizzled with a simple icing made from melted chocolate and cream. The finished product looks elegant and sophisticated when presented on a cake stand or platter, garnished with fresh cherries or shaved chocolate if desired.
Variations and substitutions for Mary berry Chocolate Cherry Cake:
- Gluten-free: To make this cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend.
- Vegan: For a vegan version of this recipe, you can use almond milk instead of regular milk and flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the eggs.
- Different fruit: While cherries are delicious in this recipe, you could also try using other fruits such as raspberries or blueberries for a different flavor profile.
- Nutty twist: Add some chopped nuts like almonds or hazelnuts to the batter before baking to give your cake an added crunch and nutty flavor.
- Spices: Try adding spices like cinnamon or cardamom to the batter for an extra layer of flavor.
- Different chocolate: You can use dark or milk chocolate instead of semi-sweet chocolate in the recipe, depending on your preference.
- Alcohol infusion: If you’re feeling adventurous, try infusing the cherries with a splash of cherry liqueur or brandy before adding them to the batter for an added boozy twist.
- Cupcakes: Instead of making one large cake, you could also bake this recipe as cupcakes for individual servings.
- Toppings and decorations: Experiment with different toppings and decorations such as whipped cream, fresh fruit slices or chopped nuts to add some visual interest to your cake presentation.
Recommendations and notices:
- Use fresh or frozen cherries: As mentioned earlier, it is recommended to use fresh or frozen cherries instead of canned ones as they may be too sweet.
- Don’t overmix the batter: Overmixing can result in a tough cake, so mix just until all ingredients are incorporated.
- Allow the cake to cool before slicing: Letting the cake cool completely will make it easier to slice and prevent it from falling apart.
- Store properly: This cake can be stored at room temperature for up to 3 days if covered with plastic wrap or stored in an airtight container. Alternatively, you can store it in the refrigerator for up to 5 days.
- Freeze leftovers: If you have leftover slices of this cake, they can be wrapped tightly in plastic wrap and frozen for up to 2 months.
- Adjust sugar levels: Depending on the sweetness of your cherries, you may want to adjust the amount of sugar in the recipe accordingly.
- Use good quality chocolate: Since chocolate is a main ingredient in this cake, it’s important to use high-quality chocolate for best results.
- Be careful not to overbake: Overbaking can result in a dry cake, so keep an eye on it towards the end of baking time and check with a toothpick or skewer inserted into the center before removing from oven.
- Have fun with decorations: Decorating your finished cake can be a fun way to get creative and add some personality! Consider using fresh fruit slices, whipped cream or even edible flowers as garnishes.
FAQ for Mary berry Chocolate Cherry Cake
While you can use canned cherries in a pinch, they may be too sweet for this recipe. It is recommended to use fresh or frozen cherries for best results.
Yes! This cake can be made up to 2 days in advance and stored at room temperature if covered with plastic wrap or stored in an airtight container.
You can use semi-sweet, dark or milk chocolate depending on your preference. Just make sure it’s good quality!
The cake should be set around the edges and slightly springy to the touch in the center. You can also insert a toothpick or skewer into the center of the cake – if it comes out clean, then it’s done!
Yes! Just replace all-purpose flour with a gluten-free flour blend.
Yes! Leftover slices of this cake can be wrapped tightly in plastic wrap and frozen for up to 2 months.
There are many ways you can decorate your finished cake – consider using fresh fruit slices, whipped cream or even edible flowers as garnishes. Get creative and have fun with it!
Conclusion
Mary Berry’s Chocolate Cherry Cake is a delectable dessert that has won the hearts of many. The combination of rich chocolate cake and juicy cherries creates a flavor explosion in every bite. This recipe is also relatively easy to make and doesn’t require any complicated techniques or equipment, making it accessible for novice bakers.
