Chocolate Ganache Cake with Cherry Filling

This chocolate cake is really easy to make using an all in one recipe. It looks fabulous and tastes delicious, as if you've spent ages making it. The reality is its very quick and simple to make. Don't forget to use your add and weigh function on your digital scales.



225g / 8oz self raising flour

3 tbsp cocoa

2 tsp baking powder

225g / 8oz caster sugar

225g / 8oz unsalted butter (remove from fridge at least 1 hour before cooking to ensure its soft)

4 eggs beaten

10 tbsp milk

Chocolate Ganache

4 fl oz double cream

115g / 4 oz dark chocolate


Black cherry conserve

Pre-heat oven to 160 c and grease 2 x 8 inch / 20 cm cake tins.

Sift the flour, cocoa and baking powder into a large mixing bowl. Add the rest of the cake ingredients and mix to a smooth consistency until no lumps remain.

Bake in the oven for 50 minutes. Do not open oven until at least 3/4 of cooking time has elapsed, else you'll have a flat cake! Test the cake with scewer, when it comes out clean the cake is cooked. Remove cakes from tins and leave to cool completely on a wire rack (about 2 hours).

To make the chocolate ganache, place the cream and chocolate (broken into small peices) into a saucepan, stir continuously and bring to the boil. Remove from heat and put into fridge to cool for about 2 hours. Remove from fridge when ready to cover cake. Mix the ganache with a wisk - it should be a good spreading consistency. If too hard warm very slightly in a microwave.

Spread cherry conserve onto one of the cakes then sandwich together. Cover cakes with the chocolate ganache.


- make a double quantity of the ganache and use as filling for cakes instead of conserve.

- If making for children either use a dark chocolate with a lower cocoa content (51%) for the ganache or use milk chocolate instead. Try decorading with smarties.