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Chocolate Sherry cake recipe

Chocolate Sherry Cake

Course afternoon tea, cake, Dessert


  • 125 g butter
  • 125 g caster sugar
  • 2 eggs
  • 1 teaspoon 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 tablespoon coffee one tablespoon of instant coffee diluted
  • For the chocolate ganache
  • 100 ml double cream
  • 100 g dark chocolate


  • 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.