A Show-stopping Chocolate Cherry Cake for Chocolate Week!
A Show-stopping Chocolate Cherry Cake
for
Chocolate Week!
There is nothing as nice as a BIG home-made chocolate cake on the tea time-table and although I am primarily a savoury person (cheese, bread and pies are my downfall) I do love a slice of chocolate cake now and then. And, as it is Chocolate Week this week in the UK, here’s my excuse to make a chocolate cake, and one that is a bit of a show-stopper, I think you’ll agree. I first made this cake over a year ago, as a birthday cake for a close friend, and, it has been made many times since then as it is a favourite with all the family at “Chez Lavender and Lovage”. I realise that cherries are not in season right now, but I still like to make this cake and you can use other fruits to coat in chocolate if you wish……or even coat some glacé cherries.
The secret ingredients in this cake are drinking chocolate and Bols cherry liqueur! The cake layers are soaked with cherry liqueur before being sandwiched together with butter-cream icing, and the actual sponge is made from my recipe for THE FAMOUS DRINKING CHOCOLATE CAKE. It’s a simple cake to make, but it is always the focal point of any tea time treats table when I make it, and for that reason I am calling it a Show-Stopper cake. This also makes it eminently suitable as my last entry into the Euphorium Bakery campaign, where I join in with five other bloggers to enter a cake (or a bake), which will be judged by John Whaite, winner of the GBBO 2012. (The prize is a £299 coffee machine package).
My last entry into this baking challenge was also for a cherry cake, but not with fresh cherries and not with chocolate either – it was my version of Mary Berry’s cherry cake here: Mary Berry Cherry Cake Recipe.
The recipe for this Show-stopping Chocolate Cherry Cake is shared below; it is the basic recipe for the Famous Drinking Chocolate Cake, BUT baked in four sandwich tins or in two tins and then cut in half to make 4 cakes. Then you soak each layer with Bols Cherry Liqueur (or any other cherry liqueur) before adding the chocolate butter-cream to sandwich the layers together; melt 100g of chocolate and dip your fresh cherries into the melted chocolate, leaving the stems on the cherries for decoration – then just decorate the cake with the chocolate coated cherries as you can see in the photographs. It’s very easy but looks spectacular and is the perfect Sunday afternoon tea time cake, a birthday cake for a chocoholic or even for Christmas day afternoon tea……basically, it’s a cake worthy of any occasion.
That’s all for today, I hope you enjoy my Chocolate Cherry Cake if you make it, and do pop back as I have lots of new recipes to share, as well as some reviews and travel stories! Have a great week, Karen
Serves 12 slices
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Allergy Egg, Wheat
Dietary Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region British
By author Karen S Burns-Booth
The Famous Drinking Chocolate Cake is the result of passing around a recipe between friends, with each friend adding their own mark on the recipe! The original recipe was Anita's recipe and is supposed to be quite old, which is borne out by the fact that the original recipe is in Imperial measurements. This "famous" cake is baked and served in its many guises at mutual friend's parties, and my own addition to the recipe is the Galaxy chocolate filling and icing, as well as using Galaxy drinking chocolate and adding walnuts. This makes the loveliest, lightest and moistest chocolate sponge cake you have ever tasted!
Ingredients
Optional
- 3 ounces (75g) walnuts (some kept whole for decoration and the rest roughly chopped)
Cake
- 5 ounces (150g) SR flour (double sifted)
- 3 ounces (75g) Galaxy drinking chocolate (or any other drinking chocolate such as Nesquik, Cadbury's etc)
- 2 teaspoons baking powder
- 6 ounces (180g) caster sugar
- 7 ounces (200g) soft margarine (I used Stork margarine)
- 3 large free-range eggs
- 3 tablespoons hot water (not boiling)
Chocolate Icing
- 8 ounces (225g) Galaxy chocolate (broken into pieces, or chocolate of your choice)
- 4 1/2 fluid ounces (125ml) double cream
- 5 ounces (150g) softened butter (unsalted)
- 8 ounces (225g) icing sugar (double sifted)
Note
The Famous Drinking Chocolate Cake is the result of passing around a recipe between friends, with each friend adding their own mark on the recipe! The original recipe was Anita's recipe and is supposed to be quite old, which is borne out by the fact that the original recipe is in Imperial measurements. This "famous" cake is baked and served in its many guises at mutual friend's parties, and my own addition to the recipe is the Galaxy chocolate filling and icing, as well as using Galaxy drinking chocolate and adding walnuts. This makes the loveliest, lightest and moistest chocolate sponge cake you have ever tasted! You can freeze the sponge cakes before icing.
Directions
Step 1 Pre-heat oven to 175C/Gas Mark 4. Grease and line two cake tins measuring 20cms/8”. (Or one cake tin of the same diameter, but deeper)
Step 2 Whisk all of the cake ingredients together, except the hot water, until light and fluffy for at least 3 minutes. Then add the hot water and whisk again for 3 minutes until the cake mixture is extremely light and fluffy.
Step 3 Divide the cake mixture between the two prepared cake tins (or one cake tin if using) and bake for 20 to 30 minutes, or until the cakes are firm to touch and well risen. (You can also check by inserting a skewer into the middle of the cakes, and if the skewer is clean when taken out, the cakes are cooked)
Step 4 Allow the cakes to cool in the tin for a few minutes, before carefully turning them out on to a wire cooking rack. Allow to cool completely before filling and icing.
Step 5 Meanwhile, make the icing/frosting. Sit a bowl over a pan of simmering water and add the Galaxy chocolate and cream to the bowl and gently melt, stirring all the time until the chocolate and cream are blended and smooth.
Step 6 Remove the chocolate and cream from the heat, then add the butter to the hot chocolate and cream mixture, stir it until smooth. Sift in half the icing sugar and mix well, add the remaining icing sugar and mix until very creamy and smooth. Set aside to cool until thickened.
Step 7 When you are ready to ice and fill the cakes, spread half of the icing/frosting over one of the cakes, and then place the other cake on top. (If using the walnuts, sprinkle the chopped walnuts over the icing before placing the cake on top)
Step 8 Gently swirl the rest of the icing/frosting over the top of the cake, pipe it on if you wish, and then decorate with walnuts if using. You can also add jam to the filing; cherry jams are lovely, or add some fresh fruit to the filling as well as decorating with fresh fruit on top.
Step 9 Serve in thin slices with tea or coffee.
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Chocolate Week, the nation’s favourite themed week, returns for a tenth consecutive year, celebrating the world of fine chocolate from 13th to 19th October, 2014. The week culminates with the Chocolate Show London at Olympia West from 17th to 19th October, bringing the best of the industry together all under one roof.
Hundreds of events are expected this Chocolate Week around the UK, with the country’s top chocolatiers and chocolate companies, as well as hotels, bars and restaurants celebrating by hosting talks, tastings, demonstrations and sampling, as well as creating exclusive products, new launches, offers, chocolate meals, cocktails and recipes using some of the best chocolate brands from around the world.
Chocolate Week aims to promote fine flavour chocolate, the independent artisan chocolatiers and the chocolate companies who work in direct partnership with cocoa farmers, encouraging consumers to pay a fairer price for their chocolate.
Chocolate Week is organised by Sylvie Douce and François Jeantet, founders and organizers of the Salon du Chocolat around the world including the Chocolate Show London.
