Excitation – Dense Sherry Chocolate Cake with Fresh Cream


Being a active member of the cooking club at work I have so far got to learn very interesting recipes from very many cuisines. Monthly one evening, we all food lovers gather together to cook, eat and goof around in a well equipped cooking school. I always look forward in learning something new every month….and guess what this month I’m organising the Indian theme. There will be 25 participants.




After flying start of research and paper work for recipes it was recipe testing time during last weekend. It was two full days of cooking and eating, end of the day though I was completely satisfied with the taste  and menu, it was slightly stressful to the logistic right. By then this dense chocolate cake with fresh berries and cream came as my stress reliever.



Its chocolatey with fresh cream to gel along with richness. The perks of berries and subtle amount of sherry to uplifted the taste and glorified the flavours. By enjoying the last bits of this cake I’m preparing the garam masala, tandoori masala, ginger garlic paste….and lots more. Now I’m all geared up and super excited for the cooking evening, it going to be all fun to teach and cook along with fellow enthusiastic cooks! Wish me luck!



Excitation – Dense Sherry Chocolate Cake with Fresh Cream

Serving Size: 6

Excitation – Dense Sherry Chocolate Cake with Fresh Cream


    For Cake
  • Chocolate (70% dark) - 150 gram
  • All purpose flour - 35 gram
  • Almond meal - 15 gram
  • Sugar - 75 gram
  • Butter - 50 gram
  • Oil - 10 ml
  • Cocoa Powder - 1/2 tbspn
  • Baking powder - 1/2 tspn
  • Egg - 1
  • Sherry iquor - 20 ml
  • For Frosting
  • Fresh Cream - 100 ml
  • Raspberry Jam - 3 tbspn
  • Sugar - 2tbpsn (adjust according to your sweetness)
  • Vanilla extract - 1/2 tspn


    For Cake
  • Preheat the oven to 170 degree centigrade.
  • Prepare the baking pan by placing a baking paper and buttering the sides of the pan
  • In a double boiler melt the chopped chocolate, butter.
  • Mix all the dry ingredients together (flour, almond meal, sugar, cocoa powder and baking powder.
  • Pour oil to the melted chocolate give it a gentle mix.
  • Now slowly incorporate dry ingredients to melted chocolate in three parts.
  • Finally drop in one egg, sherry liquor and vanilla extract and mix uniformly
  • Pour the batter to prepared cake pan and bake the cake for 15 minutes. It will be slightly molten and gooey inside.
  • If you need fully baked bake for additional 5 minutes.
  • For frosting
  • Whip cream, jam, sugar and vanilla extract until soft peaks are formed.
  • Frost the whipped cream as you desire on the cake.
  • Note
  • The cake taste best with warm along with cold fresh cream,


  1. James says:

    My new favorite chocolate cake!!! This was a hit for the party where the birthday boy requested chocolate cake. Very moist. I used Penzey’s Dutch processed cocoa and it was so yummy. As a strict believer that you follow every recipe as written the first time you make it, I admit, I cheated. When I had my cup of boiling water ready to pour into my batter, I grabbed the bottle of instant coffee and stirred a tablespoon or so into it. YUM! I will always make this cake w/ coffee instead of water now. 

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