Chocolate Velvet Cake with Cherry Compote

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      40 min

Appears in

By Geraldene Holt

Published 2011

  • About

A French chocolate cake with a soft, velvety texture due to the cream in the recipe – which I’ve adapted for double cream rather than crème fraîche. Serve this rich cake while still warm, on its own or with vanilla ice-cream. It is also excellent partnered with cherries poached in red wine.


  • 400 g / 14 oz plain dessert chocolate e.g. Green and Black’s Maya Gold
  • 300 ml /


Break the chocolate into pieces and melt in a bowl in a microwave or a warm oven. Remove from the heat and add the cream, stirring gently until incorporated.

Use an electric beater to whisk the eggs with the sugar for 2 minutes until light and frothy, then beat in the sieved cornflour. Gently pour the chocolate into the egg mixture, stirring with a balloon whisk until well combined. Pou