Chocolate Forest Cake Cherries (Printable Version)
Rich chocolate cake with cherry filling and whipped cream, topped with dark chocolate curls—ideal for gatherings.
# What You'll Need:
→ Chocolate Sponge Cake
01 -
190 grams all-purpose flour
02 -
6 grams baking powder
03 -
25 grams unsweetened cocoa powder
04 -
3 grams salt
05 -
113 grams unsalted butter, at room temperature
06 -
200 grams granulated sugar
07 -
3 large eggs
08 -
5 millilitres vanilla extract
09 -
120 millilitres whole milk
→ Cherry Filling
10 -
300 grams fresh or frozen cherries, pitted
11 -
100 grams granulated sugar
12 -
10 grams cornstarch
13 -
30 millilitres water
14 -
15 millilitres lemon juice
→ Whipped Cream
15 -
480 millilitres heavy cream
16 -
30 grams powdered sugar
17 -
5 millilitres vanilla extract
→ Decoration
18 -
Dark chocolate curls
# Steps To Follow:
01 -
Preheat the oven to 175°C. Grease and line two 20-cm round cake tins with parchment. In a mixing bowl, whisk together flour, baking powder, cocoa powder, and salt. In a separate large bowl, cream butter with sugar until light in texture. Add eggs individually, mixing well between each addition. Stir in vanilla extract.
02 -
Alternate additions of dry ingredients and milk into the butter mixture, beginning and ending with dry ingredients. Mix gently until just combined, avoiding over-mixing. Divide the batter equally between prepared tins.
03 -
Bake in the centre of the preheated oven for 25-30 minutes, or until a skewer inserted at the centre emerges clean. Cool cakes in pans, then transfer to a wire rack for complete cooling.
04 -
In a saucepan set over medium heat, combine cherries and sugar. Cook until cherries release juices. Stir together cornstarch and water in a small bowl, then add to cherries. Continue to cook, stirring, until the mixture thickens. Remove from heat, incorporate lemon juice, and allow to cool fully before assembly.
05 -
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Do not over-whisk to prevent splitting.
06 -
Once cakes are completely cooled, halve each sponge horizontally to form four even cake layers. Layer the cakes with cherry filling, spreading evenly between each sponge.
07 -
Encase entire cake with whipped cream using a spatula for a smooth finish. Scatter dark chocolate curls across the surface and, if desired, garnish with extra cherries.
# Notes and Tips:
01 -
Utilise room temperature ingredients for a smoother batter and avoid overmixing to achieve a light cake crumb.
02 -
Ensure cakes are thoroughly cooled before splitting or layering to prevent collapse and excessive crumb.