Chocolate Cake with a Butter Icing and Cherry Compote

1h 15 min 10 servings
  • 225g Lurpak® Unsalted Butter, slightly softened
  • 225g caster sugar
  • 4 large eggs, beaten
  • 275g self-raising flour, sifted
  • 4 tbsp cold espresso coffee
  • 1 tsp vanilla extract
  • 4 tbsp cocoa powder
  • 1 tsp baking powder
  • Pinch of salt

For the Buttercream Filling:

  • 75g Lurpak® Unsalted Butter, slightly softened
  • 75g icing sugar
  • 75g soft dark-brown sugar
  • 1 tsp vanilla essence

 For the Cherry Compote:

  • 500g fresh or frozen cherries, pitted
  • 150g caster sugar
  • Zest and juice of one orange
  • 1 vanilla pod, split

For the Ganache:

  • 50g Lurpak® Unsalted Butter
  • 100g dark chocolate
  • 50g caster sugar
  • 50ml double cream
Chocolate Cake with a Butter Icing and Cherry Compote


To get started, preheat the oven to 190°c / 170°c fan assisted / gas mark 5 and line 2 x 20-23cm cake tins.

First up, cherry compote. All ingredients go into a medium sized saucepan. Bring to the boil then simmer for 20 minutes or until the sauce has thickened. Give it a stir now and again. Cool and set aside.

Next, grab a large bowl and add the butter and sugar. Whisk until light and fluffy. Mix in the egg little by little. If the mixture starts to curdle, add a tablespoon of flour. This will bring the batter back together.

Add the coffee and vanilla. Gently fold in the sifted flour, cocoa powder, baking powder and pinch of salt. Divide between the two cake tins and bake in the centre of the oven for 25-30 minutes or until a skewer comes out clean.

Cool in the tin for 5 minutes. Then turn out onto a wire rack to finish cooling.

It’s butter cream time. Beat the butter with the icing sugar and brown sugar. Add vanilla, beat again. Cover with cling film and set aside.

Now, to take on the ganache. Melt butter and chocolate in a heatproof bowl over a pan of simmering water. Add sugar and stir until dissolved. Take the bowl off the heat and cool for 5 minutes. Stir in the cream and beat until smooth.

The finale. Putting it all together. Spread buttercream over the top of one of the cakes. Top with the cherry compote then place the second cake on top. Spread over the chocolate ganache and leave to set for about 1 hour.

Now, grab a slice.