About this recipe:A moist and rich chocolate cake that is studded with cherries. This is fantastic with a chocolate buttercream spread over it. You can also bake this cake in two 23cm (9 in) round cake tins, or three 20cm (8 in) round cake tins - simply adjust baking time as needed.
300g caster sugar
1 teaspoon almond extract
60g unsweetened cocoa powder
250g cake flour
1 1/4 teaspoons bicarbonate of soda
1 teaspoon salt
1 1/2 (410g) tins cherry fruit filling
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Preheat oven to 180 C / Gas 4. Lightly grease and flour one 20x30cm baking tin.
Cream the butter with sugar until light and fluffy. Mix in the eggs and almond extract and beat well. Add the cocoa powder and mix until well combined.
By hand, stir the cake flour, bicarbonate of soda and salt together. Add flour mixture to the butter mixture and mix until just combined. Stir in the cherry fruit filling. Pour the cake mixture into the prepared tin.
Bake at 180 C / Gas 4 for 30 to 35 minutes or until a skewer inserted near the middle comes out clean. Cool and ice with your favourite Chocolate Buttercream recipe.