Chocolate cake

Very easy and delicious chocolate cake, with whipped cream and mascarpone cheese filling and chocolate topping. We prepared the cake in a food processor, but it’s equally easy to mix the ingredients in a bowl with a whisker and a spatula. It’s best to use a jam with whole cherries to spread on the cake as it gives extra flavour and texture. This cake was baked in a 20 cm spring cake tin. Serve decorated with a dollop of whipped cream and glacé cherries. Enjoy!

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Recipe tip

Butter must be melted but not hot. Cool it down to room temperature.

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Chocolate cake

Our rating: 51

Serves: 8

Chocolate cake


  • 6 eggs
  • 150 g caster sugar
  • 150 g plain flour
  • 3 tbsp cocoa
  • 1 tsp baking powder
  • 50 g butter melted but not hot
  • 150 ml ruby port
  • Filling
  • 300 ml double cream
  • 250 g mascarpone cheese
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract
  • 4 tbsp cherry jam
  • Topping
  • 40 g milk chocolate
  • 40 g dark chocolate
  • 40 g butter
  • 3 tbsp milk


  • Whip the cream using an electric whisker or a food processor.
  • Add the icing sugar, mascarpone cheese, vanilla extract, and mix all together on a low speed.
  • Cake
  • Sift the flour, cocoa and the baking powder into a large mixing bowl.
  • Break the eggs and separate the whites from the yolks.
  • Beat the egg whites with an electric whisker, until stiff, add the sugar, spoon by spoon, at the very end.
  • Reduce the speed of the whisker and add the yolks one by one.
  • When it's combined start adding the flour mix, spoon by spoon, still mixing slowly. Add the butter and mix well on a very low speed.
  • Preheat the oven to 180°C fan assisted.
  • Grease a spring cake tin with a bit of butter, transfer the mixture into the tin. Bake in the oven for 30 minutes or until the skewer inserted into the middle comes out clean.
  • Remove from the oven and allow to cool.
  • Once cooled, remove the cake from the tin, cut the cake in half horizontally, spoon over the port, over both parts of the cake (it should soak in).
  • Spread the bottom half with the cherry jam, spoon over the filling, distributing it evenly, and cover with the top half of the cake.
  • Topping
  • Melt the chocolate and the butter in a microwave, or over a hot water bath.
  • Once melted add the milk and mix well.
  • Spoon over the cake and even out wit a spatula.
  • Put the cake into a fridge for an hour.
  • Serve decorated with whipped cream and glacé cherries.


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