A sweet addition to your coronation afternoon tea: chocolate and cherry cakes recipe
Looking for a delicious homemade recipe that will tantalise
taste buds and satisfy sweet cravings over the coronation weekend? You’ve come
to the right place! Our chocolate and cherry cakes are the perfect addition to
any tiered tower of afternoon tea cakes – and this recipe makes 12 of them.
As we look forward to the Coronation of King Charles III,
we’re also reflecting on the rich history of the coronation ceremony that dates
back over a thousand years. Did you know that the first British coronation ceremony
was held in 973 when King Edgar was crowned at Bath Abbey? However, the first
coronation that was held with elaborate rituals and pageantry dates back to the
coronation of King Edgar’s successor with ascension of King Edward the
Confessor in 1043. Since then, every British monarch has been crowned in a
similar ceremony, with changes to rituals and pageantry that reflected the
beliefs and culture of the era.
Of course, delicious food has been a part of coronation
festivities for many years, and we can’t wait to celebrate with traditional
cream tea, cakes and afternoon tea. To help you celebrate the occasion, we’re
also offering bundles of afternoon tea for
four and cream
tea for four with a super saving to be had from our Best of Local range.
Now, back to the recipe! Thanks to the fresh cream and milk,
these cakes are rich, indulgent and moist, with an added tangy sweetness of
cherries that complements the chocolate perfectly. It’s a super simple recipe
to whip up and includes ingredients that you probably already have in your
pantry. Find the ingredients and follow the full recipe below:
Ingredients:
For the sponge:
175g soft unsalted butter
130g caster sugar
45g soft brown sugar
3 medium eggs beaten
150g self raising flour
25g cocoa powder
40g melted dark chocolate
Pinch of fine salt
For the filling and topping:
1 jar good quality cherry jam
400ml double cream
1 tsp vanilla paste
50g icing sugar
2 tbsp kirsch or cherry brandy (optional)
12 fresh cherries
Method:
Makes 12 mini cakes
You will need a 12 hole mini sandwich tin.
1) Preheat oven to 160c fan/180c.
2) Using a mixer, cream together the butter and sugars until
pale and fluffy.
3) Gradually whisk in the eggs with 1 tablespoon of the
flour.
4) Add the remaining ingredients and fold with a spatula
until incorporated.
5) Place the mixture in a piping bag and divide evenly
between the 12 holes of the tin.
6) Bake on the bottom shelf of the oven for around 20
minutes until a skewer inserted into one of the cakes comes out clean.
7) Let the cakes cool in the tin for 5 minutes before
removing and placing on a wire rack to cool completely.
8) Whisk the cream, vanilla paste, icing sugar and kirsch
until soft peaks. Place in a piping bag fitted with a plain round nozzle 1cm
diameter.
9) Cut the cakes in half and pipe a ring of cream on the
bottom of each one, leaving a round gap in the centre.
10) Fill the centre of each cream ring with a teaspoon of
cherry jam.
11) Gently press the top half of each cake on the bases and
pipe a star of cream on the top.
12) Place a cherry on the top of each star.
