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Chocolate & Cherry Sponge cake

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Chocolate & Cherry Sponge cake


175g soft butter

175g caster sugar

3 large eggs

225g self raising flour

4 tbsp cocoa powder

100g chocolate drops

1 tsp baking powder

2 tsp vanilla extract

150g Langage Farm Crème Fraiche

200g cherries

75g butter

175g icing sugar

2 tbsp cocoa powder


Preheat oven to fan 160°C/gas mark 4.  Butter or line a loose based round 22cm cake tin.

Put the butter, sugar, eggs, flour, baking & cocoa powder and vanilla in a bowl and mix well.  Mix in 150g Langage Farm Crème Fraiche.

Spoon in a layer of mixture into the tin and spread it level, add all cherries and chocolate drops, then cover with the remaining mixutre.  Bake for 50 mins until it feels firm.  Cool for 10 mins then take out of the tin.  Leave to cool on a wire rack.

For the frosting:

Beat soft butter and icing sugar with cocoa powder until smooth and creamy.  Spread over the cooled cake.  The cake will keep in the fridge for a couple of days.

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