Chocolate and Cherry Layer Cake

    8 hours

    This is a great cake for anyone that loves chocolate, cake and cherries! Two layers of cherry chocolate sponge cake are filled and topped with a chocolate icing.

    12 people made this

    Makes: 1 2 layer 23cm round cake

    • 250g plain flour
    • 1/2 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 115g plain chocolate, chopped
    • 100g margarine
    • 400g caster sugar
    • 2 eggs
    • 175ml water
    • 175ml buttermilk
    • 125g cocktail cherries, drained and juice reserved
    • 30g plain chocolate, chopped
    • 115g butter
    • 475g icing sugar
    • 1/4 teaspoon almond extract
    • 75ml cocktail cherry juice

    Prep:30min  ›  Cook:7hr30min  ›  Ready in:8hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round tins. Sieve together the flour, baking powder, bicarbonate of soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
    2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then beat in melted chocolate. Beat in the flour mixture alternately with the water and buttermilk, mixing just until incorporated. Finely chop cherries and fold in. Pour batter into prepared tins.
    3. Bake in the preheated oven for 30 to 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tins for 10 minutes, then turn out onto a wire rack and cool completely.
    4. Meanwhile, make the icing. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, combine butter, icing sugar, melted chocolate and almond extract. Cream with an electric mixer. Add reserved cherry juice by the tablespoon until icing reaches desired consistency.

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    Reviews in English (8)


    This was an excellent cake -moist delicious and flavorful- however I did make some changes. I added 2 cups of frozen cherries (the grocery store did not have any fresh ones at the time) because I thought this would taste better. Next time I think I will add even more cherries or maybe replace the water/buttermilk with cherry juice to enhance the flavor. I added 1/2 teaspoon of almond extract and 1 1/2 oz of chocolate to the frosting. I also made the frosting with fresh 100% cherry juice so it would have a fresh, rather than canned flavor.  -  08 Sep 2006  (Review from Allrecipes US | Canada)


    Why is this recipe being ignored? It is fantastic!! I made this cake for Valentine's day for my husband. It is the first cake from scratch I have ever made, and it was perfect in every way.. The cake was delicious and moist and easy to make. I did add a little more chocolate to the frosting. I decorated the top with cherries..this cake would be beautiful, elegant and tasty enough for any occasion. I've made it many times and there is never a crumb left over!  -  16 Feb 2004  (Review from Allrecipes US | Canada)


    I have yet to make this cake - however, I havae tasted it. I am a Foods Judge for 4-H and Open Class at county fairs in our area and surrounding areas. A 13 year old 4-Her made this and it was AWESOME! She received a State Fair Purple on it. I asked where she got the recipe and she said here at this site. I am anticipating on making this VERY soon. What a wonderful tasting and eye appealing cake  -  29 Aug 2003  (Review from Allrecipes US | Canada)