Cherry Chocolate Cake


Prep time
20 minutes
Cooking time
25 minutes
Serves 8
A deliciously rich and gooey twist on a classic with Morello Cherry and freshly whipped cream!
350g Morello Cherry Jam​
175g unsalted butter​
3 medium eggs​
250g caster sugar​
75g plain flour​
175g dark chocolate​
40g cocoa powder​
680ml whipped cream​
250g Cherries ​

Cooking Method

  1. Preheat the oven to 180°C/350°F/ Gas Mark 4. Grease and line four 8 inch cake tins

  2. Melt the chocolate and butter in a bowl over a pan of simmering water. Cool slightly

  3. Whisk the eggs and sugar until thick and creamy, pour over the chocolate mixture and fold in

  4. Sift in the flour and cocoa. Pour into the prepared tins, making sure it goes right into the corners and bake for 25 minutes. The top should be crusty with a slight wobble underneath. Cool completely in the tin before decorating

  5. Heat the Cottage Delight Morello Cherry Jam in a pan and heat for 1 minutes. Pip the fresh cherries and add to the pan for 2 minutes until soft. Remove from the heat and spread between the two layers; adding a layer of whipped cream

  6. Spread the remaining cream on top of the cake and drizzle over with the remaining Morello Cherry Jam and fresh cherries

Other recipes for your Morello Cherry

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