Chocolate Cherry Cake

A beautiful Chocolate Cherry Cake inspired by the popular flavours of Black Forest Cake. With layers of chocolate cake, cherry syrup, cookie crumbs and whipped cream, this cake is then assembled in the iconic Milk Bar Bakery style. It’s perfect for birthdays and special occasions!

Chocolate Cherry Cake meets Milk Bar Bakery.

This stunning layered cake has all the glorious flavours of Black Forest Cake, but with a modern twist. It features layers of soft chocolate cake, sweet cherry syrup and vanilla bean whipped cream.

Each layer is also packed with homemade chocolate cookie crumbs for an extra layer of crunch and juicy cherries.

Made by baking one large sheet cake and then cutting out the layers, it’s surprisingly quick to assemble – but it looks like it stepped out of a glamourous cakery.

why you will love this recipe

• The chocolate sponge is soft and tender
• The cherry filling takes just minutes to make
• It’s surprisingly easy (and forgiving) to assemble
• It makes for a beautiful celebration cake for special occasions

recipe testing

It is no secret around here that I love Christina Tosi’s Milk Bar Bakery in New York. I was fortunate enough to fly over to Los Angeles a few years ago and attend one of their cooking classes to see how they make their famous layered cakes.

Ever since then, I’ve made my own easy spin on some classic cakes using their signature layer cake style. First, there was my Peanut Butter Cake, then a sprinkle-laden Birthday Cake, followed by a Lemon Blackberry Cake and a Biscoff version.

But I’ve been dying to create a chocolate one – so here she is. I’ve used my favourite Chocolate Sheet Cake as the base. It has sour cream and butter in the cake batter, so it makes a lovely soft, light and tender sponge.

Next, I created some chocolate cake crumbs. They’re essentially crumbly shortbread that’s baked and adds a new texture and crunch to the cake.

An easy cherry syrup made using storebought cherries, just like my favourite Black Forest Cake, and oodles of whipped cream make this cake complete.

ingredients

This spectacular layered Chocolate Cherry Cake doesn’t require too many out-of-the-box ingredients. But you do need to choose the right cherries, cream and chocolate to make the most out of it. Here are the most important ingredients that I recommend not skimping on:

Cocoa powder: The chocolate cake gets its chocolate flavour from cocoa powder. You can use 100% natural unsweetened cocoa powder or Dutch processed cocoa.

Sour cream: To ensure your cake is light and tender, I recommend using full fat sour cream. If you don’t have access to sour cream, full fat natural or Greek style yogurt would be best.

Cherries: You will need the syrup from a jar or can of cherries to make the cherry syrup. I use Morella cherries in syrup. You will also add some of the cherries in between the layers, but you can use fresh cherries if they are in season.

Cream: Instead of buttercream, this cake uses whipped cream as the frosting. Make sure you use a high fat cream (at least 35% fat) that says it’s suitable for whipping. Thickened or heavy cream is ideal.

how do i make a milk bar-inspired cake?

This cake is not made using regular round cake pans (although you can use them if you prefer). Instead you will use a quarter sheet pan to make one large cake and then cut out three cake layers.

One thing we learnt at Milk Bar is that you don’t need three perfect layers of cake. Instead you can use a 6-inch cake ring to cut out two perfect circles and two half moons.

A sheet of acetate will line the inside of the cake ring and then it’s time to add all your frostings and fillings. The cake then goes into the fridge to set.

special equipment you will need

• One quarter sheet pan (9 by 13 inch)
• 6-inch cake ring
• A sheet of acetate (at least 6 inches high)

how to make chocolate cake

This chocolate cake is the same one I use in my Chocolate Sheet Cake recipe. It requires you to beat the butter and sugar together to start so you will need an electric mixer.

The sour cream in the recipe ensures your cake batter is thick and creamy. Here’s a quick overview of how to make chocolate cake. Full instructions are included in the recipe card below:

1. In a large mixing bowl, beat butter and sugars with an electric mixer on medium speed for 1-2 minutes or until creamy.
2. Add vanilla and eggs and continue to beat until combined.
3. Add flour, cocoa powder, baking powder, baking soda and salt, along with the hot water and gently mix on low speed.
4. Add sour cream and mix on low speed until cake batter is smooth and creamy.
5. Pour chocolate batter into your prepared pan and smooth out into one even layer. Bake for approximately 35 minutes or until a skewer inserted into the middle of the cake comes out clean. 

Storage: Once the cake is completely cooled, you can cut out your 6-inch layers and start to assemble. If you are making it later that day or the next day, wrap it tightly in plastic wrap and keep it at room temperature.

If you are making it more than a day or two in advance, you can tightly wrap it in plastic wrap and freeze it. Then thaw it by leaving it at room temperature when you are ready to decorate.

how to make chocolate crumbs

These chocolate cookie crumbs add crunch and texture to the cake. They’re buttery and sweet and reminiscent of shortbread. You only need a handful of ingredients and they take only minutes to make. Here’s how:

1. In a large mixing bowl, add flour, sugar, cornflour and cocoa powder.
2. Pour over melted butter and mix.
3. Transfer crumbs to a large baking tray and bake for 10 minutes.
4. Leave to cool completely.

Storage: Chocolate crumbs can be stored in an airtight container at room temperature for up to 5 days. You can easily make them ahead of time.

how to make cherry syrup

The cherry syrup used to soak the chocolate sponge is made using just three ingredients. All you need is the syrup from a jar or can of Morello cherries (or cherries of your choosing), caster sugar and cornflour (or cornstarch). Here’s a quick snapshot of how to make it:

1. In a medium-sized saucepan, add cherry syrup, sugar and cornflour.
2. Stir over medium heat until sugar dissolves and syrup thickens.
3. Leave to cool completely.

Storage: Keep cherry syrup in an airtight container in the fridge for up to 5 days.

the layers

1. Chocolate cake
2. Cherry syrup
3. Vanilla whipped cream
4. Cherries
5. Chocolate crumbs
6. Repeat 1-5
7. Repeat 1-5

how to assemble chocolate cherry cake

As mentioned above, you will need a 6-inch cake ring and a sheet of acetate to assemble this cake in the signature Milk Bar style. Here’s how to assemble the cake:

1. Use a 6-inch cake ring to cut out two 6-inch round layers and two half moons of chocolate cake.
2. Place cake ring on serving plate. Line the inside of the cake ring with acetate.
3. Place the two half moons in the bottom to make up one layer. Press down firmly to ensure there are no gaps.
4. Add 3 tablespoons of cherry syrup on top, followed by a layer of whipped cream. Then scatter over cherries and chocolate crumbs.
5. Add second cake layer. Repeat with cherry syrup, whipped cream, cherries and chocolate crumbs.
6. Add third cake layer. Repeat with cherry syrup, whipped cream, cherries and chocolate crumbs.
7. Refrigerate cake for at least 2 hours before unwrapping and serving.

Alternative: If you do not have this equipment, you can simply make a regular three layer 6-inch cake or a two layer 8-inch cake.

storage tips

This Chocolate Cherry Cake needs to be stored in the fridge. You can bring it back to room temperature before serving or serve it chilled.

frequently asked questions

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.

Let’s Bake

Chocolate Cherry Cake recipe

Yield Serves 12–14 1x

1x2x3x

★★★★★

5 from 2 reviews

Prep: 240 minutesCook: 35 minutesTotal: 4 hours 35 minutes

A beautiful layered Chocolate Cherry Cake. 

Print Pin Rate

Ingredients

Chocolate cake

• 120 ml (1/2 cup) hot water
• 230 grams (1 cup) unsalted butter, room temperature
• 200 grams (1 cup) caster sugar or granulated sugar
• 90 grams (1/2 cup) brown sugar
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 245 grams (1 and 3/4 cup) plain flour or all purpose flour
• 60 grams (3/4 cup) cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 240 ml (1 cup) full fat sour cream, room temperature

Chocolate crumbs

• 105 grams (3/4 cup) plain flour or all purpose flour
• 65 grams (1/3 cup) caster sugar or granulated sugar
• 1 tablespoon cornflour or corn starch
• 3 tablespoons cocoa powder
• 60 grams (1/4 cup) unsalted butter, melted

Cherry syrup

• 250 grams (1 cup) canned or jarred cherries, drained (or fresh cherries, pitted, if in season)
• 240 ml (1 cup) cherry syrup from canned or jarred cherries in syrup
• 50 grams (1/4 cup) caster sugar or granulated sugar
• 1 tablespoon cornflour or corn starch

Whipped cream

• 600 ml (2 and 1/2 cups) thickened or heavy cream
• 2 teaspoons vanilla bean paste or vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Chocolate cake
   Grease a quarter-sized sheet pan (9 x 13 inch / 23 x 33 cm) and line with baking or parchment paper, ensuring two sides of the paper overhang.
2. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Boil the kettle and pour out 1/2 cup water and set aside.
3. In a large mixing bowl, beat butter and sugars with an electric mixer on medium speed for 1-2 minutes or until creamy and combined.
4. Add vanilla and eggs, one at a time, and continue to beat until combined. Take a moment to scrape down the sides of the bowl.
5. In a separate bowl, sift flour, cocoa powder, baking powder, baking soda and salt and lightly whisk. Add the dry ingredients, along with the hot water and gently mix on low speed.
6. Add sour cream and mix on low speed until cake batter is smooth and creamy.
7. Pour chocolate batter into your prepared pan and smooth out into one even layer.
8. Bake for approximately 35 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for about 15 minutes before carefully transferring to a wire rack to cool completely.
9. Chocolate crumbs
   Line a large baking tray with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
10. In a large mixing bowl, add flour, sugar, cornflour and cocoa powder. Whisk together. Add melted butter and mix until it forms wet crumbs.
11. Transfer onto prepared tray and spread out into one layer. Bake for 10 minutes, then leave crumbs to cool completely. Store crumbs in an airtight container at room temperature until you are ready to use.
12. Cherry syrup
    Reserve cherries for assembly. In a medium-sized saucepan, add cherry syrup, sugar and cornflour.
13. Place on medium heat, stirring, until sugar dissolves and sauce thickens (approximately 3-4 minutes). Set aside to cool completely.
14. Whipped cream
    In a large mixing bowl, add cream. Beat on low speed using an electric mixer fitted with a whisk attachment (or you can use a hand whisk) for 1 minute.
15. Turn the mixer up to medium speed. Continue to mix until cream reaches soft peaks. Add vanilla.
16. Mix on low speed (or swap for a hand whisk) and beat briefly until cream is thick – but be careful not to overmix. 
17. Assemble cake
    Use a 6-inch cake ring to cut out two 6-inch round layers and two half moons of chocolate cake (see diagram below).
18. Place cake ring on a serving plate and line the inside of the cake ring with acetate.
19. Place the two half moons of chocolate cake in the bottom to make up one layer. Press down firmly to ensure there are no gaps.
20. Drizzle 3-4 tablespoons of cherry syrup over the top. Add one-third of the whipped cream. Then scatter over one-third of the cherries and chocolate crumbs.
21. Add second cake layer. Press down firmly. Repeat with cherry syrup, whipped cream, cherries and chocolate crumbs.
22. Add final layer of cake. Repeat with remaining cherry syrup, whipped cream, cherries and chocolate crumbs.
23. Refrigerate cake for at least 2 hours before removing the cake ring, unwrapping the acetate and serving. 

Notes

Cocoa powder: Use 100% natural unsweetened cocoa powder or Dutch processed cocoa.

Sour cream: To ensure your cake is light and tender, I recommend using full fat sour cream. If you don’t have access to sour cream, full fat natural or Greek style yogurt would be best.

Cherries: You will need the syrup from a jar or can of cherries to make the cherry syrup. I use Morella cherries in syrup but you can whatever cherries you like. You’ll also add some of the canned or jarred cherries in between the layers, but you can use fresh cherries if they are in season – you’ll just need to remove the pits. 

Cream: Make sure you use a high fat cream (at least 35% fat) that says it’s suitable for whipping. Thickened or heavy cream is ideal.

Cake pans: If you don’t have a 6-inch cake ring or acetate, you can use this recipe to make a two layer 8-inch cake or three layer 6-inch cake if you prefer.

Storage: Keep assembled cake wrapped in acetate in the fridge until you are ready to serve. You can serve the cake cold or let it come to room temperature. Keep any leftovers in an airtight container in the fridge. 

Cake size: You don’t need to cut out three perfect layers of cake. Instead use a 6-inch cake ring to cut out two perfect circles and two half moons.

 

Make ahead: You can make some of the individual elements of this cake ahead of time. 

Cake – If you are making it later that day or the next day, wrap it tightly in plastic wrap and keep it at room temperature. If you are making the cake more than a day or two in advance, tightly wrap it in plastic wrap and freeze it. Then thaw it by leaving it at room temperature when you are ready to decorate. 

Crumbs – Chocolate crumbs can be stored in an airtight container at room temperature for up to 5 days. 

Syrup – Keep cherry syrup in an airtight container in the fridge for up to 5 days. 

Nutrition Information

Serving Size: 1 slice Calories: 538 Sugar: 30.5 g Sodium: 129.5 mg Fat: 29.3 g Carbohydrates: 66.1 g Protein: 6.2 g Cholesterol: 117.2 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CakeMethod: AmericaCuisine: American

Recipe Card powered by