Dark chocolate and cherry sheet bake recipe
Sometimes you just need a cake that is big enough to feed a crowd or to help you manage a few days’ worth of stress when you clearly need a little therapy in sugary, spongy form. This is the cake for you. The cherries are frozen so it’s cheaper than using fresh cherries and means you can make the cake all year round.
Ingredients
- 500 g pitted frozen cherries (no need to defrost them)
- 6 large eggs
- 350 g caster sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 400 g plain flour
- 300 g unsalted butter, melted
- 2 tsp baking powder
- 200 g dark chocolate chunks
- 75 ml milk
- 17.6 oz pitted frozen cherries (no need to defrost them)
- 6 large eggs
- 12.3 oz caster sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 14.1 oz plain flour
- 10.6 oz unsalted butter, melted
- 2 tsp baking powder
- 7.1 oz dark chocolate chunks
- 2.6 fl oz milk
- 17.6 oz pitted frozen cherries (no need to defrost them)
- 6 large eggs
- 12.3 oz caster sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 14.1 oz plain flour
- 10.6 oz unsalted butter, melted
- 2 tsp baking powder
- 7.1 oz dark chocolate chunks
- 0.3 cup milk
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 12
Step-by-step
- Remove the cherries from the freezer. Preheat the oven to 180°C/356°F/gas mark 4.
- Line a 35 x 25cm (14 x 10 inch) deep baking tray or ovenproof dish with baking paper.
- Put the eggs and sugar into a large mixing bowl and beat together until smooth.
- Then beat in the vanilla extract, cinnamon, flour, melted butter and baking powder.
- Next, fold in the cherries and chocolate chunks, then stir in the milk to loosen the mixture a little. Mix until evenly combined.
- Pour the mixture into the prepared baking tray or dish and bake for 45 minutes, or until a skewer or knife inserted into the centre comes out clean.
- Leave to cool in the tin before serving in squares.
This recipe is from Bazaar by Sabrina Ghayour. Published by Mitchell Beazley, £26. Photography by Kris Kirkham.
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