Flavour of the Month – Very Cherry

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Flavour of the Month – Very Cherry

Our latest special is as sweet as, well… cherry ice cream! Deliciously creamy with the perfect amount of sweet cherry goodness, in time for Summer Solstice, this one will have you smacking your lips in delight. Whilst it is certainly tasty enough on its own, we have found this chocolate cherry cake recipe on serious eats which will go perfectly with our ice cream special so if you are keen to get your bake on check out this fabulous recipe.



  • 170g Plain flour
  • 115g Good-quality cocoa powder; I prefer Dutch-process
  • 225g Caster Sugar sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • 2 teaspoons Pure vanilla extract
  • 1/4 teaspoon Almond Extract
  • 4 Large Eggs, straight from the fridge
  • 1 ⅓ Cups of Sunflower oil
  • 1 ¼ Cups  pure, unsweetened tart cherry juice


For the Cherry Whipped Cream:


  • 55g  freeze-dried cherries plus more for garnishing
  • 100g Caster sugar
  • 680g Double Cream


    1. Adjust oven rack to middle position and preheat oven to 350°F (177°C). Lightly grease two 8-inch round baking tins and line with parchment
    2. Sift flour and cocoa together to combine. In the bowl of a stand mixer fitted with a whisk attachment, combine sugar, baking soda, cinnamon, salt, vanilla extract, almond extract, and eggs. Whip on medium-high until foamy and light, about 5 minutes, then drizzle in oil.
    3. Reduce speed to low and add tart cherry juice, followed by sifted flour/cocoa mixture.
    4. When mixture is well combined, divide between prepared cake tins adding about 620g to each. Bake until puffed and firm, about 25 minutes; a toothpick inserted into the center of a cake will leave a few crumbs attached.
    5. Cool cakes in their pans until no trace of warmth remains, about 45 minutes.
    6. To make the whipped cream icing,  in the bowl of a food processor, grind freeze-dried fruit and sugar until powdery and fine, about 90 seconds.
    7. Add cream and stir with a fork to ensure no dry pockets of sugar/fruit are stuck in the corners, then pulse until thick and creamy like Greek yogurt (about 5 minutes). Cover with plastic and refrigerate until needed.



  1. To Assemble the Cake: Using a serrated bread knife, trim the dome from each cake so that the layers stack neatly and can absorb moisture from the cream.
  2. Place 1 cake (cut side up) on a serving plate, cake stand, or cast iron turntable. Top with 1 cup cherry whipped cream and spread into an even layer with an offset spatula. Place second cake (cut side down) on top. Smooth cream around sides, then wipe spatula clean.
  3. Spread another cup of cherry whipped cream in an even layer on top of cake, then use remaining whipped cream to generously cover sides and decorate by swirling cream with the back of a spoon. If you like, sprinkle with freeze-dried cherries just before serving with Holdens & Co. Very Cherry Ice Cream.

Enjoy! 🙂


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