Celebrate 100 years of woman&home with Philip Khoury's showstopping chocolate birthday cake

To celebrate 100 years of woman&home, a Victoria sponge just wasn’t going to cut it. We wanted something extra special, so we called up the exceptionally talented pastry chef, Philip Khoury, to help create something truly spectacular.

Khoury is an award-winning pastry chef, author and chocolatier. Born in Sydney, he moved to London and spent six years as Head Pastry Chef at Harrods. He is the author of A New Way to Bake, which won the Fortnum & Mason Best Debut Cookery Book Award, and his latest book Beyond Baking - Plant based baking for a new era.

Philip is a familiar face on the BBC, having appeared regularly on Saturday Kitchen and as a guest judge on MasterChef UK, MasterChef Australia and Bake Off: The Professionals. In July 2025, he launched his artisan chocolate company, Khoury’s, in East London, focusing on regenerative cacao, minimal ingredients and playful, imaginative flavours and designs.

With his brilliant mix of classic pastry know-how and playful, modern ideas, he was the perfect person to create a birthday cake with the necessary wow factor for our centenary. The result is rich, chocolatey and packed with cherry flavour.

Chocolate cherry fudge cake

• Serves 14-16
• Prep 45 mins, plus at least 3 ½ hrs chilling/setting
• Cook 35 mins, plus cooling
• Per serving: 500cals, 23g fat, 11g sat fat, 64g carbs

Ingredients

• For the sponge:
• 420g light muscovado sugar
• 80g cocoa powder
• 336g plain flour
• 2tsp baking powder
• 2tsp bicarbonate of soda
• 1tsp fine sea salt
• 480ml water
• 2tsp vanilla extract
• 2tsp apple cider vinegar
• 80ml extra virgin olive oil
• For the mousse:
• 250g 65% dark chocolate, chopped
• 450ml oat milk, chilled
• 200g cherries in syrup (drained weight), patted dry
• For the ganache:
• 380ml oat milk, chilled
• 75g light muscovado sugar
• 300g good quality dark chocolate (65-70%)
• You will need: 2 x 20cm loose-bottom round cake tins lined with baking paper, stick blender

Method

1. Heat oven to 160C Fan. In a large bowl, whisk together the sugar, cocoa, flour, baking powder, bicarbonate of soda and salt. Mix the water, vanilla, vinegar and oil in a jug then gently whisk into the dry ingredients until just smooth.
2. Divide the mixture between the tins. Wrap the bottom half of each tin with a double layer of wet paper towel, pressing it to the sides of the tin, followed by a layer of foil - this will help the cake rise evenly.
3. Bake for 35 mins or until a skewer inserted into the centre comes out clean. Cool completely in the tins then turn them out and chill the cakes until needed.
4. For the mousse filling, put the chocolate in a heatproof bowl. Heat 250ml of oat milk in a saucepan until just simmering. Pour it over the chocolate, then use a stick blended to blend until smooth. Add the remaining (cold) milk and blend again, ideally this is done at 35C so if you have a thermometer use it. Pour into a shallow dish, cover directly with cling film and chill for 3-4 hrs.
5. Once set, transfer the mousse mixture to a bowl. Use an electric mixer to whisk to soft peaks (about 10 mins). Cover and chill until ready to assemble.
6. For the ganache, put the chocolate in a heatproof bowl. Heat 190ml of the oat milk and the sugar in a saucepan until just simmering. Pour over the chocolate then use a stick blender to blend until smooth. Add the remaining (cold) milk and blend again until glossy with no oily streaks. Pour into a shallow dish, cover directly with cling film and chill for 1 hr, then continue setting at room temperature for another hr.
7. To assemble, gently fold the drained cherries into the mousse. Use a serrated knife to level the tops of the cakes then slice each sponge in half to make 4 discs. Lay one sponge on a serving plate. Spread with a third of the mousse, then repeat twice, finishing with a sponge. Use a palette knife to spread a thin layer of the ganache over the whole cake then chill until firm.
8. Spread the remaining ganache over the top and sides of the cake. Smooth the top, then run a pallet knife around the sides to create a smooth finish. Chill for 30 mins to set then store at room temperature for at least 2 hrs before serving.

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Q&A with Philip Khoury

1. What makes this chocolate cake special, and why did you feel it was the right recipe to share for Woman & Home’s 100th birthday?
   I wanted to create something that felt familiar and comforting, but was still distinctly celebratory. Chocolate cake is one of those timeless bakes that brings people together, and chocolate has always been very close to my heart. I love the harmony between chocolate and cherries. They're a classic pairing for a reason, with the tartness of the cherries cutting through the richness of the chocolate. The whipped ganache adds a lovely lightness to the cake, making it feel indulgent without being too heavy. For a 100th birthday, it felt right to share a cake that celebrates the joy of baking, sharing and making memories.
   
2. Can you tell us how this recipe came about?
   I wanted to take the idea of a classic chocolate and cherry cake and give it a little more refinement, without losing the things that make it so appealing. I started with a rich chocolate sponge, then built the cake around a whipped ganache, which brings a lighter, mousse-like texture and contrasts beautifully with the sponge. The cherries bring freshness and a little acidity, which balances the richness of the chocolate. I think the best cakes are often the ones that take familiar flavours and textures and bring them together in a way that feels just a little more special.
   
3. If you had to describe this cake in three words, what would they be? Dark, rich, sumptuous.
   
4. Are there any details in this recipe that might seem small but make a big difference to the finished cake?
   One thing I always recommend is using baking strips around the outside of your cake tins. They help the cake bake more evenly, giving you flatter layers and reducing the need to trim away the tops. You can buy silicone versions or make sure you use oven-safe fabric strips designed for baking. Another important detail is how you whip the ganache filling. You want to whip it until it's light and aerated, almost like a mousse, rather than stopping when it's just thickened. That gives the cake a beautiful contrast between the rich sponge and the delicate filling.
   
5. What are the biggest mistakes people make when baking, and how can they avoid them?
   I think one of the biggest mistakes is rushing. Baking is all about precision, and small details can have a big impact on the finished result. Not measuring ingredients accurately, using ingredients at the wrong temperature or not allowing a cake to bake for long enough can all affect the texture. Another common mistake is overmixing cake batter once the flour has been added. You want to mix just enough to bring everything together, otherwise you can develop too much gluten and end up with a tougher sponge. And, of course, resist the temptation to open the oven door too early. Cakes need a stable temperature to rise and set properly, so give them time before checking on them.
   
6. What’s one baking rule you think is worth following, and one that you’re happy to break?
   One rule I always follow is not opening the oven too early. It's tempting to have a peek, but the sudden drop in temperature can cause a cake to sink before it has had a chance to set. One rule I'm happy to break is sifting flour. I find that whisking the dry ingredients together thoroughly is often enough to distribute the raising agents evenly and break up any small, soft lumps. That said, if your flour has hard lumps, I wouldn't use it. It's likely been exposed to moisture, which can affect the quality of your bake. For me, it's about understanding why a technique is recommended and knowing when there's a simpler way to achieve the same result.
   
7. What’s something people would be surprised to learn about working as a pastry chef?
   Probably just how long the hours can be! There's a romantic idea of being surrounded by beautiful pastries and chocolate all day, but the reality involves a lot of preparation, cleaning, repetition and very early starts. And no, I don't eat cake all day! Although I did go through a phase where I had at least one dessert every single day. When you work in pastry, you're constantly tasting, testing and developing recipes, so dessert becomes a big part of your everyday life.
   
8. What’s one dessert you could never get bored of?
   The Snow Egg I made during my first job at Quay restaurant in Sydney. It's a dessert that has always stayed with me, partly because of the experience of making it and partly because of the incredible combination of textures and flavours. It's a beautifully delicate dessert, with meringue, ice cream and a rich custard, and it really captures the creativity and precision of modern pastry. It was one of the desserts that helped shape the way I think about pastry, so it will always have a special place in my heart.
   
9. What’s a baking trend you’d happily see disappear?
   Anything that's overly sweet or laden with icing purely for decoration. I love a beautiful cake, but I think the decoration should always serve a purpose, whether that's adding flavour, texture or a little bit of theatre. There's a tendency to prioritise how a cake looks over how it tastes, but for me, flavour should always come first. A cake can be stunning without being covered in layers of buttercream or elaborate decorations.
   
10. What’s a baking trend you think deserves more attention
    Baking with the seasons. I think we sometimes overlook just how much seasonal ingredients can elevate a bake. Using fruit when it's at its best means you get naturally better flavour, and it can also inspire you to experiment with ingredients and combinations you might not ordinarily consider. Rhubarb in spring, berries in summer, figs and stone fruit in late summer, and apples and pears in autumn all bring something different to the table. Seasonal baking encourages you to be more creative and lets the ingredients do the talking.