Cherry and chocolate slab cake – gluten free

I like to make this in a slab pan, as it is so rich it is easy to slice into small ‘fingers’ for serving.  You don’t want to do this in a traditional cake tin, then try to eat a big wedge of it.  You should be able to serve at least twelve people.

Chocolate cherry cake

Chocolate cherry cake


1 & 2/3 cup gluten free SR flour

1/2 cup cocoa

1 tsp each of bi-carb soda and baking powder

200g each of brown sugar and caster sugar

2 eggs

1/2 cup buttermilk (you can make this yourself by adding a little vinegar to regular milk)

1 tsp vanilla extract

1 tbsp brandy

125g unsalted butter, chopped and melted when required

1 tsp salt

350g jar pitten morello cherries, drained


1 cup thickened cream

1/4 cup golden syrup

250g dark chocolate, chopped – or use buttons

1 tsp vanilla extract


Preheat a fan forced oven to 170 celcius (190 if not fan forced).  Grease and line a 20 X 30 cm slab pan.

Sift flour, cocoa, baking powder and bi-carb.  Stir in sugars.  In a separate bowl, whisk eggs, buttermilk,k banilla and brandy.  Melt butter, salt and 1 cup of water over boiling water.  Pour onto dry mixture and mix, fold in egg mixture.

Scatter cherries over bottom of prepared slab pan.  Pour batter over and smooth.  Bake for approximately 25-30 minutes – cake is cooked when it springs back when you poke it with your finger.  Leave to sit in pan for five minutes when you take it out of the oven, then let it cool on a rack (be careful, when the cake is still warm, it is a little fragile because of all the moist cherries).

To make ganache – heat cream and golden syrup in a small pot over medium heat until almost boiling.  Remove from heat, add vanilla and chocolate, and stir until chocolate is melted and the ganache is smooth.  Chill for 30 minutes, then spread over the cake.


I either serve the whole cake on a large flat glass cutting board or pre-cut it into fingers.  This recipe is one of my most asked for by friends and work colleagues, so enjoy.