Emma A Pedro Ximinez boost to this cake
Inspired by the Copa Jerez competition (Find out more here) we decided to make a chocolate sherry cake. A rich and luxurious cake. Layers of sherry sponge, coffee buttercream and surrounded with a chocolate ganache. Bliss. Funnily enough it pairs well with a glass of Pedro Ximinez sherry!
Ingredients
125g butter
125g caster sugar
2 eggs
1 tsp bicarbonate of soda
225g self-raising flour
200ml Pedro Ximénez sherry
For the coffee buttercream
100g butter
200g icing sugar
2–3 tbsp coffee (one tablespoon of instant coffee diluted)
For the chocolate ganache
100ml double cream
100g dark chocolate
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Grease and line a deep 20cm/8in, springform cake tin.
Beat the butter and sugar together until creamy.
Add in the eggs and bicarbonate of soda.
Mix.
Add the flour mix.
Add the Sherry and combine with the mixture.
Pour the mixture into the prepared tin.
Bake for around 30 minutes, until a skewer comes out clean.
Leave to cool on a wire rack.
Coffee buttercream
Beat the butter in a bowl until soft.
Add in the icing sugar.
Add the coffee.
Mix until smooth.
Slice the cake horizontally into three layers. Spread half the buttercream onto the bottom layer and top with the second layer.
Repeat with the remaining buttercream.
Chocolate ganache. Place the chocolate into a heavy-based pan on a very low heat.
Slowly melt the chocolate.
Once melted, add the cream and whisk the mixture until smooth and thickened.
Add the chocolate ganache to the cake.
Garnish as you wish. I used grated chocolate and a strawberry for some colour.
Pairing Pedro Ximénez with food
Not only does this cake contain Pedro Ximénez but a glass of this would be perfect alongside it.
Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC (although this is summer temperatures in Scotland!)
It pairs well with bitter chocolates and blue cheeses such as Roquefort, so is ideal for ending a meal.
There’s no need to buy any special glasses, serve Pedro Ximénez in a white wine glass.
Chocolate Sherry Cake
Ingredients
- 125 g butter
- 125 g caster sugar
- 2 eggs
- 1 tsp bicarbonate of soda
- 225 g self-raising flour
- 200 ml Pedro Ximénez sherry
- For the coffee buttercream
- 100 g butter
- 200 g icing sugar
- 2 –3 tbsp coffee one tablespoon of instant coffee diluted
- For the chocolate ganache
- 100 ml double cream
- 100 g dark chocolate
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4.
- Grease and line a deep 20cm/8in, springform cake tin.
- Beat the butter and sugar together until creamy.
- Add in the eggs and bicarbonate of soda.
- Mix.
- Add the flour mix.
- Add the Sherry and combine with the mixture.
- Pour the mixture into the prepared tin.
- Bake for around 30 minutes, until a skewer comes out clean.
- Leave to cool on a wire rack.
- Coffee buttercream
- Beat the butter in a bowl until soft.
- Add in the icing sugar.
- Add the coffee.
- Mix until smooth.
- Slice the cake horizontally into three layers. Spread half the buttercream onto the bottom layer and top with the second layer.
- Repeat with the remaining buttercream.
- Chocolate ganache. Place the chocolate into a heavy-based pan on a very low heat.
- Slowly melt the chocolate.
- Once melted, add the cream and whisk the mixture until smooth and thickened.
- Add the chocolate ganache to the cake.
- Garnish as you wish. I used grated chocolate and a strawberry for some colour.
An easy way to save, organize and share recipes in a central recipe box – Yum
Head on over to our Full Recipe Index
LET’S CONNECT!
You can also subscribe to Foodie Explorers to keep up to date with all new recipes.
See the handy Pinterest image below if you wish to pin this for later 😘
This site contains affiliate links to products. We may receive a commission for purchases made through these links.
