Fabulous chocolate and cherry cake from Mary 90 - My Very Best Recipes (page 219) by Mary Berry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AllieTaylor on June 03, 2026

    Ok, having done some serious research, consulted with a pastry chef AND with the oracle (Shirley Corriher), I think I understand why my ganache split: 1. Stupidly, I used the chocolate that I had on hand, and NOT what the recipe asked. The recipe says 50%; I had 85% and thought that would be better. Ha ha ha! 2. The best way to make a STABLE ganache is to heat the cream and add the chocolate (NOT the other way). So, I had two strikes against me with the way I made the ganache: I increased the amount of cocoa solids AND I put liquid into chocolate. Hopefully, I won’t do that again… Also, I forgot to mention that I stabilised the whipped cream, as I knew that we wouldn’t be eating the whole cake. Having stabilised the cream, we were able to eat the cake over 3 days with very little diminution of whipped cream quality.

  • AllieTaylor on May 13, 2026

    This was delish. It did NOT work out quite as written/planned. The ganache seized on me (!) the instant I put it onto the cake top. However, I popped it into the fridge and it was acceptable (excellent, if you hadn’t known it was supposed to be a ganache). I will make it again! I used a recipe to make the whipped cream stable as I knew we wouldn’t finish the whole thing on the night (but not for lack of trying! 4 of us demolished half on it!). Forgot to flip the bottom layer, which was an irritation. Don’t forget next time! Absolutely intend to make this again!!

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