Mary Berry Chocolate and Cherry Cake is a classic British-style chocolate sponge filled with glacé or tinned cherries. The cherries add moisture, bursts of fruity sweetness, and a beautiful contrast to the deep chocolate base. The cake is typically baked in a round tin and served dusted with icing sugar or topped with a simple glaze.
175g self-raising flour
150g caster sugar
150g softened butter
3 large eggs
40g cocoa powder
1 tsp baking powder
150g glacé cherries (halved and rinsed)
1–2 tbsp milk
Optional: dark chocolate chips or almond flakes
Line a 20cm round cake tin with baking parchment and lightly grease the sides to prevent sticking.
Set your oven to 160°C (fan) or 180°C (conventional) so it reaches the right temperature before baking.
Rinse glacé cherries under warm water to remove excess syrup, then pat dry and coat lightly in flour to stop them sinking in the cake.
Beat the softened butter and caster sugar together until pale and fluffy, creating a light base for the sponge.
Whisk in the eggs one at a time, mixing well between each addition to keep the batter smooth and airy.
Sift in flour, cocoa powder, and baking powder. Fold gently until the batter becomes even and glossy.
If the batter feels too thick, add 1–2 tablespoons of milk to achieve a soft dropping consistency.
Gently fold the coated cherries through the chocolate batter, making sure they are evenly spread.
Pour the batter into the prepared cake tin and smooth the surface using a spatula.
Bake for 35–40 minutes or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack. Dust with icing sugar or drizzle with chocolate glaze before serving.