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French GlacÚ Cherry and Chocolate Gateau



For the cake:
175g salted butter
100g dark cooking chocolate
300g plain flour
375g caster sugar
25g cocoa powder
1 tsp bicarbonate of soda
1 pinch of salt
2 eggs
1 tsp vanilla
200g buttermilk
100ml boiling water
90g French Glacé Cherries, finely chopped

For the filling:
150ml cherry juice
75g caster sugar
100g French Glacé Cherries, halved
150ml double cream
3 tbsp icing sugar

For the chocolate ganache:
100g dark cooking chocolate, chopped
200ml double cream


1. Heat the oven to 180c/160cfan/gas 4. Make the chocolate ganache by heating the cream in a glass bowl set over a saucepan of boiling water. When it is near the boiling point add the chocolate and remove from the heat. Set the bowl aside until it is spreadable.

2. Grease and line the base of 2 x 23 cm cake tins. In another glass bowl set over a saucepan of boiling water, melt the butter and chocolate. Stir until completely melted. Alternatively, you can do this in a glass bowl in the microwave, stirring every 30 seconds until it is melted.

3. In a large bowl, mix together (if possible with an electric mixer) the flour, sugar, cocoa, chopped French glacé cherries and bicarbonate of soda and a pinch of salt. In a separate bowl, whisk the eggs, buttermilk, melted chocolate, vanilla and the 100ml of boiling water. With the motor running, pour in the liquid and mix for 1-2 minutes, until smooth.

4. Scrape the mixture evenly into the 2 tins smoothing the top. Bake for 25 minutes. Use a skewer to test if it done, by inserting it in the middle of the cake. If it comes out clean, it is done. Remove and let cool in the tins.

5. In a small saucepan make the cherry filling: combine the cherry juice, sugar and French Glacé Cherries. Let boil for 4 minutes or until syrupy. Pour into a bowl and refrigerate until cold and sticky.

6. Whip the cream with the icing sugar until soft peaks form. Place one cake on a cake stand. Spread the cherry filling over and top with the cream. Place another cake on top and spread the chocolate ganache over.

Recipe courtesy of French Glace Cherries. Produced in sun drenched Provence, French Glace Cherries hold their flavour, shape and texture throughout the baking process, adding not only a burst of flavour but also a juicy crunch to your baking. Visit the French Glace Cherries website for more information and lots more scrumptious recipes.