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Chocolate Cherry Cake
By Rocke Cottage Tearoom

Serves 8/10
8oz self raising flour
4oz caster sugar
4oz dark muscovado sugar
4 large eggs
8oz soft margarine
1tsp baking powder
1 tbsp golden syrup
2fl oz vegetable oil
2fl oz single cream
½ can cherry pie filling (dark)
1oz cocoa powder
150g white chocolate
4oz butter
5oz icing sugar
½ can cherry pie filling
1 tsp vanilla essence
Grated plain chocolate
  1. Heat oven to 160C
  2. Mix in a large bowl with electric mixer all the cake ingredients together add a little milk if to dry.
  3. Divide between two 7” lined and greased sandwich tins.
  4. Bake for approx. 50mins until springy to touch.
  5. Cool on wire rack
  6. Make icing by melting white chocolate.
  7. In a separate bowl beat butter and icing sugar and vanilla essence until creamy and pour in the melted white chocolate until mixed.
  8. Put ¼ of the remaining cherry pie mix in the centre of the cake and sandwich together. Spread the icing over the whole of the cake and make a well in the centre of the top and put the last ¼ of Cherry pie filling in the centre.
  9. Cover the whole cake with grated plain chocolate. 

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