Cherry Chocolate Layer Cake

    4 hours

    This cake is simple enough for everyday enjoyment and decadent enough for special occasions. Two layers of chocolate sponge are sandwiched together with a cherry filling. Decorate with whipped cream and grated chocolate, if desired.

    216 people made this

    Makes: 1 two layer 20cm cake

    • 225ml milk
    • 1 tablespoon vinegar
    • 225g plain flour
    • 400g caster sugar
    • 65g unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 2 teaspoons bicarbonate of soda
    • 1/2 teaspoon salt
    • 2 eggs
    • 125ml vegetable oil
    • 225ml strong brewed coffee, cold
    • 1 teaspoon vanilla extract
    • 1 1/2 (410g) tins cherry fruit filling, such as Hartley's®
    • 125ml cherry liqueur

    Prep:30min  ›  Cook:30min  ›  Extra time:3hr cooling  ›  Ready in:4hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 20cm cake tins. Make soured milk by combining milk and vinegar. Set aside.
    2. Sieve together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the soured milk. Gradually beat in the flour mixture, mixing just until incorporated.
    3. Pour batter into prepared tins. Bake in the preheated oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow cake layers to cool completely before filling.
    4. Combine the cherry fruit filling with the cherry liqueur. Refrigerate cherry mixture until chilled, then fill cake.

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    Reviews & ratings
    Average global rating:

    Reviews in English (212)


    I can't say enough about this cake, it was excellent! I didn't add the liquor, as I didn't have any on hand and I added whip cream into the layer and iced it with whip cream. It was so moist, everybody had seconds. I found my husband the next day with a fork and the leftovers.  -  20 Feb 2008  (Review from Allrecipes US | Canada)


    Omagosh this is goooood!!! I made it once as the recipe stated with cherry pie filling & cool whip topping, and again with raspberry pie filling, topped with a chocolate glaze and mounds of fresh raspberries. was so good. The cake itself is so moist and delicous, you must try this recipe.  -  27 Apr 2008  (Review from Allrecipes US | Canada)


    I made this as a birthday cake and it turned out wonderful. Just rich enough without being too rich, very moist without falling apart. Used cool whip as a topping, as the cake is fabulous enough without a frosting. Only changes I made was adding a little cardamom to the batter and I omitted the liqueur this time (but will definitely try it next time.) Will definitely make this cake again.  -  25 Oct 2006  (Review from Allrecipes US | Canada)