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Chocolate Cherry Layer Cake Recipe

Chocolate Cherry Layer Cake Recipe
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★★★★★

5 from 14 reviews

A luscious Chocolate Cherry Layer Cake featuring moist chocolate sponge layers layered with a smooth cherry cream filling and fresh cherries, topped with elegant cream swirls and cherries for a stunning dessert perfect for celebrations or special occasions.

Ingredients

Scale

For the Chocolate Sponge:

  • 1 cup (120 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (200 g) sugar
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120 ml) buttermilk
  • ½ cup (120 ml) hot coffee or water

For the Cherry Cream Filling:

  • 2 cups (480 ml) heavy cream, chilled
  • 1 cup (240 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla extract
  • 1 ½ cups (250 g) fresh cherries, pitted and halved

For Decoration:

  • Extra cherries with stems (whole)
  • Chocolate shavings or ganache (optional)

Instructions

  1. Bake the Chocolate Sponge: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, beat the sugar, vegetable oil, and eggs until the mixture is light and fluffy. Add vanilla extract and mix. Alternately add the dry ingredients and buttermilk to the wet mixture, stirring gently to combine after each addition. Finally, stir in the hot coffee or water to create a smooth batter. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before assembling.
  2. Make the Cherry Cream: Whip the chilled heavy cream in a large bowl until soft peaks form. In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth, creating a light and airy cherry cream filling.
  3. Assemble the Cake: Carefully slice each cooled chocolate sponge horizontally to create four thin layers in total. Place one layer on a serving plate, spread a generous amount of the cherry cream filling on top, then evenly press halved fresh cherries into the cream. Repeat this layering process with the remaining sponge layers, cream, and cherries until all components are used.
  4. Decorate: Top the cake with piped swirls of the remaining cherry cream and garnish with whole cherries with stems. Optionally, add chocolate shavings or a drizzle of ganache for an extra touch of elegance and flavor.
  5. Chill & Serve: Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the cream to set properly. Serve chilled for the best taste and texture, ensuring each bite is a perfect balance of rich chocolate and fresh cherry cream.

Notes

  • Use freshly brewed hot coffee for a richer chocolate flavor in the sponge.
  • Ensure heavy cream is well chilled before whipping for best results.
  • Pitting cherries beforehand saves assembly time and prevents unintended bitterness.
  • This cake can be made a day ahead to enhance the flavor melding; keep refrigerated.
  • Substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar as a homemade buttermilk alternative.
  • For a dairy-free version, use coconut cream and vegan cream cheese substitutes, and adjust whipping accordingly.
  • Handle cake layers gently to avoid breakage during slicing and layering.

Nutrition

Keywords: chocolate cherry cake, layered cake, cherry cream filling, chocolate sponge cake, fresh cherries dessert

Find it online: https://maicook.com/chocolate-cherry-layer-cake-recipe/