A deliciously fudgy chocolate cake covered with a rich cherry syrup made of Kirsch, sugar and a squeeze of lime.


  • For the sponge

  • 100g softened butter (with extra for greasing)

  • 200ml milk

  • 50ml double cream

  • 1tbsp red wine vinegar

  • 100g plain chocolate

  • 50g cocoa powder, sifted

  • 300g self raising flour, sifted

  • 1tsp bicarbonate of soda

  • 225g golden caster sugar

  • 2 whole eggs

  • For the icing

  • 225g plain chocolate

  • 100g butter

  • 140ml double cream

  • For the cherry syrup

  • 200g fresh cherries, stoned

  • 150ml Kirsch

  • 2 tbsp sugar

  • Squeeze of lime juice

  • To serve

  • Clotted cream


  • 1.

    Preheat oven to 180C. Grease 20cm cake tin and line with baking paper.

  • 2.

    Mix the milk, vinegar and double cream in a bowl. Place all the other cake ingredients into a large mixing bowl, pour into the wet ingredients and beat with an electric hand whisk until smooth.

  • 3.

    Pour cake mixture into cake tin and bake for 1 hour. Allow to cool, then remove from tin and place on a cooling rack.

  • 4.

    For the icing, melt the chocolate and butter in a bain-marie, then beat in the cream.

  • 5.

    For the cherry syrup, stone the cherries add them to a pan with the kirsch, sugar and lime juice. Boil until it the sugar has dissolved and it’s reduced to a rich syrup. Allow to cool.

  • 6.

    Cut the cake in half and drizzle the syrup over both of the cut sides. Spread the icing on top of the syrup, sandwich the cake together and spread the rest over the entire cake.

  • 7.

    Serve a slice with dollop of clotted cream.

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