A beautiful layered Chocolate Cherry Cake.Â
Ingredients
Chocolate cake
- 120Â 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
Instructions
- 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. - 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.
- 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.
- 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.
- 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.
- Add sour cream and mix on low speed until cake batter is smooth and creamy.
- 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. Leave the cake to cool for about 15 minutes before carefully transferring to a wire rack to cool completely.
- 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. - In a large mixing bowl, add flour, sugar, cornflour and cocoa powder. Whisk together. Add melted butter and mix until it forms wet crumbs.
- 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.
- Cherry syrup
Reserve cherries for assembly. In a medium-sized saucepan, add cherry syrup, sugar and cornflour. - Place on medium heat, stirring, until sugar dissolves and sauce thickens (approximately 3-4 minutes). Set aside to cool completely.
- 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. - Turn the mixer up to medium speed. Continue to mix until cream reaches soft peaks. Add vanilla.
- Mix on low speed (or swap for a hand whisk) and beat briefly until cream is thick – but be careful not to overmix.Â
- 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). - Place cake ring on a serving plate and line the inside of the cake ring with acetate.
- 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.
- 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.
- Add second cake layer. Press down firmly. Repeat with cherry syrup, whipped cream, cherries and chocolate crumbs.
- Add final layer of cake. Repeat with remaining cherry syrup, whipped cream, cherries and chocolate crumbs.
- Refrigerate cake for at least 2 hours before removing the cake ring, unwrapping the acetate and serving.Â
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.Â
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.Â
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.Â
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.Â
Crumbs – Chocolate crumbs can be stored in an airtight container at room temperature for up to 5 days.Â
Syrup – Keep cherry syrup in an airtight container in the fridge for up to 5 days.Â
