Cherry Chocolate Fudge Cake

Delicious chocolate cake with cherry and creamy fudge. Anybody want a piece?

Cherry Chocolate Fudge Cake

You will need:

  • 23cm (9in) springform tin, greased 
and lined with baking parchment
  • 20cm (8in) loose-bottomed tin, lined 
with baking parchment


For the sponge:

  • 85g (3½oz) golden caster sugar
  • 3 large free-range eggs
  • 25g (1oz) plain flour, sifted
  • 35g (1¼oz) cocoa powder, sifted
  • 2 x 390g (13½oz) jar black cherries 
in kirsch, drained and liquid reserved


  • 14 ounces can Sweetened Condensed milk
  • 2 cups semi-sweet chocolate chips.
  • Cocoa powder for garnish


  1. Heat the oven to 200C, 180C fan, 400F gas 6.
  2. Whisk the sugar and eggs in a large bowl until thick, pale and glossy.
  3. Gently fold in the flour and cocoa, keeping as much air in the mixture as possible.
  4. Spoon into the 23cm (9in) 
tin and bake for 12 to 15 minutes or until springy to the touch.
  5. Turn out onto a 
wire rack and leave to cool completely.
  6. Trim the sponge to fit snugly into the 20cm (8in) tin. Prick the cake all over, 
drizzle over the juice from ½ of one 
of the cherry jars then cover evenly 
with the cherries, Place on a baking tray.
  7. Microwave the milk and chocolate chips for 1 minute.
    Stir until smooth adding 15 seconds at a time back in the microwave if not smooth.
  8. Spoon over the cherries and chill for at least 4 hours. 
To decorate cocoa drizzle over the cake

Cherry Chocolate Fudge Cake
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