Chocolate and Cherry Cake

This traybake uses the same batter mix as the Strawberry Vanilla Cake in the previous post but with a few little changes to make it into something completely different.  I’ve highlighted in red the changes needed from the vanilla sponge batter.

Cherries have many wonderful health benefits that you can read about on Livestrong but try not to swallow any pits as I did, only to subsequently discover they are quite hazardous to health eek!   Apparently the digestive system turns a pit into a natural form of cyanide in your stomach!

The Bing cherry owes its development to the Ch...


Difficulty – Medium


300 grams butter at room temperature (or pop in microwave for 10 secs)

300 grams caster sugar

6 good size free range eggs

400 grams self raising flour

25 grams cocoa powder

2 teaspoons of vanilla extract

6 tablespoons milk

Big bowl of cherries about 200 grams and remove the pits

25 grams roughly chopped white chocolate

25 grams roughly chopped dark chocolate


120 grams caster sugar

150 mls water

20 cherries with pit removed


1. Get prepared by greasing a  square traybake tin – mine was approximately 10 x 13 inches.

2. Preheat your oven to 160C (140C FAN)

3. Pop your butter into the mixer for 1 minute until nice and soft and fluffy.

4. Add your sugar and continue mixing at a medium speed for up to five minutes.  This makes it nice and fluffy which is a key to sponge success.

5. Lightly mix your eggs together and at the very slowest setting,  gradually add them to your creamed butter and sugar mix.  It’s taken me many years to learn that patience is needed here.  Add your eggs a little at a time  and mix well between each addition.

6. Add the vanilla to the mixture.

7. Now gradually fold in the flour, cocoa and milk.

8. Pour your mixture into your tin and scatter the cherries and chocolate all over the top of the mixture.

9. Pop in the oven for 35mins or until a skewer comes out clean.

10. Syrup – While the cake is cooking gently simmer your sugar, water and cherries in a saucepan until the sugar has dissolved and it thickens a little.

11. Leave the cakes in their tins and take a skewer or sharp knife and pierce the cake all over.

12. Pour the syrup all over the cakes and let it soak in.

13. Leave the cakes to cool completely and slice.

Cherry and Chocolate Batter

Cherry and Chocolate Batter

Cherry and Chocolate Batter

Cherry and Chocolate Cake

About Claire Sullivan

Bake - Slice - Eat - Enjoy! An Irish girl living in Norfolk, sharing everything I know about baking and everything I learn along the way. The beautiful County of Norfolk is full of wonderful gems and I can't wait to share them with you.
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