Chocolate Sherry Cake Recipe

Chocolate Sherry cake recipe

 A Pedro Ximinez boost to this cake

Inspired by the Copa Jerez competition (Find out more here) we decided to make a chocolate sherry cake.  A rich and luxurious cake.  Layers of sherry sponge, coffee buttercream and surrounded with a chocolate ganache.  Bliss.  Funnily enough it pairs well with a glass of Pedro Ximinez sherry!

Chocolate Sherry cake recipeIngredients

125g butter
125g caster sugar
2 eggs
1 tsp bicarbonate of soda
225g self-raising flour
200ml Pedro Ximénez sherry

For the coffee buttercream
100g butter
200g icing sugar
2–3 tbsp coffee (one tablespoon of instant coffee diluted)

For the chocolate ganache
100ml double cream
100g dark chocolate

Method

Preheat the oven to 180C/160C Fan/Gas 4.
Grease and line a deep 20cm/8in, springform cake tin.
Beat the butter and sugar together until creamy.
Add in the eggs and bicarbonate of soda.
Mix.
Add the flour mix.
Add the Sherry and combine with the mixture.
Pour the mixture into the prepared tin.
Bake for around 30 minutes, until a skewer comes out clean.
Leave to cool on a wire rack.
Coffee buttercream
Beat the butter in a bowl until soft.
Add in the icing sugar.
Add the coffee.
Mix until smooth.
Slice the cake horizontally into three layers. Spread half the buttercream onto the bottom layer and top with the second layer.
Repeat with the remaining buttercream.
Chocolate ganache. Place the chocolate into a heavy-based pan on a very low heat.
Slowly melt the chocolate.
Once melted, add the cream and whisk the mixture until smooth and thickened.
Add the chocolate ganache to the cake.
Garnish as you wish. I used grated chocolate and a strawberry for some colour.

Chocolate Sherry cake recipe

Chocolate Sherry cake recipePairing Pedro Ximénez with food

Not only does this cake contain Pedro Ximénez but a glass of this would be perfect alongside it.

Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC (although this is summer temperatures in Scotland!)

It pairs well with bitter chocolates and blue cheeses such as Roquefort, so is ideal for ending a meal.

There’s no need to buy any special glasses, serve Pedro Ximénez in a white wine glass.

Chocolate Sherry cake recipe

Chocolate Sherry Cake

Course afternoon tea, cake, Dessert

Ingredients
  

  • 125 g butter
  • 125 g caster sugar
  • 2 eggs
  • 1 tsp bicarbonate of soda
  • 225 g self-raising flour
  • 200 ml Pedro Ximénez sherry
  • For the coffee buttercream
  • 100 g butter
  • 200 g icing sugar
  • 2 –3 tbsp coffee one tablespoon of instant coffee diluted
  • For the chocolate ganache
  • 100 ml double cream
  • 100 g dark chocolate

Instructions
 

  • Preheat the oven to 180C/160C Fan/Gas 4.
  • Grease and line a deep 20cm/8in, springform cake tin.
  • Beat the butter and sugar together until creamy.
  • Add in the eggs and bicarbonate of soda.
  • Mix.
  • Add the flour mix.
  • Add the Sherry and combine with the mixture.
  • Pour the mixture into the prepared tin.
  • Bake for around 30 minutes, until a skewer comes out clean.
  • Leave to cool on a wire rack.
  • Coffee buttercream
  • Beat the butter in a bowl until soft.
  • Add in the icing sugar.
  • Add the coffee.
  • Mix until smooth.
  • Slice the cake horizontally into three layers. Spread half the buttercream onto the bottom layer and top with the second layer.
  • Repeat with the remaining buttercream.
  • Chocolate ganache. Place the chocolate into a heavy-based pan on a very low heat.
  • Slowly melt the chocolate.
  • Once melted, add the cream and whisk the mixture until smooth and thickened.
  • Add the chocolate ganache to the cake.
  • Garnish as you wish. I used grated chocolate and a strawberry for some colour.

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Chocolate Sherry cake recipe

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Glasgow Foodie
Glasgow Foodie

Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read.

Can be found with gin or a pint in hand.

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