Cherry Chocolate Layer Cake – VIDEO RECIPE

Cherry Chocolate Layer Cake is a tender cake with the chocolate buttercream, cherry and a decadent chocolate icing.

The cake layers themselves are made even more irresistible.

They soak up the tantalizing cherry syrup, resulting in a moist and flavorful cake.

This step-by-step recipe will guide you through each step.

And it ensures that you create the ultimate chocolate cake with a divine chocolate cream.

It’s a true celebration for those with a sweet tooth and a love for all things chocolate.

Cherry Chocolate Layer Cake

Is time of the essence for you? Do you crave an amazing dessert for a special occasion?

Then this simple Cherry Chocolate Layer Cake comes to the rescue!

Savor the divine pleasure of a chocolate cake infused with the richness of yogurt and condensed milk.

With just a few ordinary ingredients, you can transform them into an extraordinary dessert.

It bursts with a decadent chocolate taste and delightful hints of cherry.

Cherry Chocolate Layer Cake

Picture chocolate layers infused with cherry goodness, generously coated in a creamy chocolate cream.

Moreover, they are filled with condensed milk, and topped off with a glossy chocolate icing.

Who could resist the allure of a chocolate cake with a delicate condensed milk cream and a chocolate icing?

Cherry Chocolate Layer Cake

This stunning Cherry Chocolate Layer Cake is the perfect centerpiece for any festive table.

To add an extra touch of charm, feel free to decorate this marvelous cake whatever you like!

In this case I chose an array of truffles, chocolate chips, and wafer rolls.

The combination of chocolate and cherries is a match made in dessert heaven.

And the addition of the delightful chocolate buttercream and the irresistible chocolate icing takes this cake to new heights.

Experience the divine pleasure of this chocolate cake with you family and friends.

Cherry Chocolate Layer Cake – VIDEO RECIPE

Cherry Chocolate Layer Cake

how to cook Cherry Chocolate Layer Cake?

STEP 1

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To start, preheat your oven to 180°C (350⁰F). Grab a sieve and sift together the flour, baking powder, salt, and cocoa powder into a medium-sized bowl.

TIPS: Keep in mind that the color of your cakes will vary depending on the quality of the cocoa powder you use. If you want a lighter shade, go for more light cocoa powder, and if you prefer a darker hue, opt for the darker ones.

STEP 2

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Next, take your room temperature egg whites and place them in a large bowl. Add in the sugar and beat it all together with a mixer until it becomes nice and fluffy.

TIPS: Remember to take the eggs out of the refrigerator in advance so that the egg whites can reach room temperature. Cold egg whites don’t whip well.

STEP 3

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Now, it’s time to add in the yogurt and sweetened condensed milk to that sugar mixture. Mix it all together with the mixer on low speed until it becomes smooth and well combined.

STEP 4

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In a separate bowl, lightly beat the egg yolks with the mixer.

STEP 5

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Then, add in the yogurt and egg white mixture and the flour mixture. Gently mix everything together until it’s well combined.

STEP 6

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Grab 3 one-piece 16 cm baking tins. Grease them up with some butter and line the bottom with parchment paper. Divide the dough evenly into the three tins and smooth out the tops with a spatula.

TIPS: The dough can be baked in one tin. In this case you’ll need to increase the baking time. Once it’s done, you can easily cut the cake into layers. For this you can use a bread knife with a serrated blade, fishing line, a cake ring or a knife specifically designed for cutting cakes.

STEP 7

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Pop those tins into your preheated oven at 180°C (350⁰F) and let them bake for about 15-20 minutes.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than our articles, “How and Why You Need to Preheat the Oven” and “Top 7 Secrets for Perfect Baking in the Oven”.

STEP 8

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Once they’re done, leave the cakes in the tins for 5 minutes to make it easier to remove them. Take them out of the tins, remove the parchment paper, and let them cool completely on a wire rack.

TIPS: Wondering if your cake layers are ready? Stick a wooden stick or toothpick into the center – if it comes out clean, your cake layers are done.

STEP 9

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Put softened butter in a medium bowl and use a mixer on medium speed to beat it until it becomes light and fluffy.

TIPS: If your butter is too hard, a few seconds in the microwave can soften it up and make it easier to whip.

STEP 10

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Next, add cocoa powder to the creamy mixture and pour in sweetened condensed milk. Keep beating with the mixer on low speed for another 2 minutes until it becomes smooth.

STEP 11

Cherry Chocolate Layer Cake

In a saucepan, bring water to a boil and then add cherry jam. Stir it well and then remove it from the heat to let it cool.

STEP 12

Cherry Chocolate Layer Cake

Take a medium bowl and put chopped dark chocolate in it. Add butter, sugar, and cream. Stir everything together.

STEP 13

Cherry Chocolate Layer Cake

Place the bowl over a pan of simmering water and continue stirring constantly. Steam the mixture until the icing thickens slightly. Then let the finished icing cool a bit.

TIPS: In case you don’t have low-fat cream on hand, don’t worry! You can substitute it with regular milk and still achieve a delicious result.

STEP 14

Cherry Chocolate Layer Cake

Once the cakes have cooled, soak each one with cherry syrup and spread the chocolate cream evenly on top. Place them on top of eahc other. Put the cake in the refrigerator for 30 minutes.

TIPS: When it comes to spreading the buttercream over the cake layers, using a pastry spatula will make your life much easier. It’s a handy tool that allows for a smooth and convenient application.

STEP 15

Cherry Chocolate Layer Cake

After that, pour the chocolate icing (ganache) over the cooled cake and decorate it with chocolate truffles and wafer rolls. Place it in the refrigerator for at least 2 hours to allow it to soak completely.

TIPS: Last but not least, let’s talk about icing. For a picture-perfect finish, it’s best to ice your cake on a wire rack. This way, any excess icing can gracefully drip off, leaving you with a beautifully decorated treat.

STEP 16

Cherry Chocolate Layer Cake

Finally, cut Cherry Chocolate Layer Cake into equal pieces and serve it with tea. Enjoy your meal!

TIPS: If you want to cut your chilled cake without any hassle, make sure to bring it to room temperature beforehand. This will make the cutting process a breeze.

Cherry Chocolate Layer Cake

Ingredients:

for the cake layers

  • Flour – 3/4 cup (120 g)
  • Sugar – 1/2 cup (100 g)
  • Cocoa powder – 3 tbsp. (15 g)
  • Sweetened condensed milk – 2 tbsp. (40 g)
  • Egg yolks – 1 pc. (20 g)
  • Egg whites – 1 pc. (30 g)
  • Greek yogurt – 2/5 cup (100 g)
  • Baking powder – 1/2 tsp. (3 g)
  • Salt – 1/6 tsp. (1 g)

for the syrup

  • Water – 1/5 cup (50 g)
  • Cherry jam – 1/3 cup (100 g)

for the buttercream

  • Sweetened condensed milk – 3 tbsp. (60 g)
  • Softened butter – 1/3 cup (80 g)
  • Cocoa powder – 2 tbsp. (10 g)

for the chocolate icing (ganache)

  • Dark chocolate – 1 bar (90 g)
  • Sugar – 1/4 cup (50 g)
  • Butter – 1/5 cup (48 g)
  • Cream 10% – 1/2 cup (125 g)

additionally

  • Сhocolate truffle assorty
  • Wafer rolls

Cooking steps:

Cake layers

  1. Using a sieve, sift flour, baking powder, salt and cocoa powder into a medium bowl.
  2. Place room temperature egg whites in a large bowl, add sugar, beat with a mixer until fluffy.
  3. Add yogurt and sweetened condensed milk to the egg whites and sugar mass, mix with a mixer at low speed until smooth.
  4. Place the egg yolks in a separate bowl and beat lightly with a mixer. Add the previous mixture you made to the lightly beaten yolks, add the flour mixture, and mix gently.
  5. Grease 3 x 16cm baking tins with butter and line the bottom with parchment paper. Divide the dough evenly into three parts. Place in prepared tins. Level the top with a spatula.
  6. Bake in an oven preheated to 180°C (350⁰F) for 15-20 minutes. Leave in the tins for 5 minutes. Remove from the tins, remove parchment paper, and let cool completely on a wire rack.
Buttercream
  1. Place softened butter in a medium bowl and beat with a mixer at medium speed until light and fluffy.
  2. Pour cocoa powder into the resulting creamy mixture and pour in sweetened condensed milk. Continue beating with the mixer at low speed for another 2 minutes until smooth.

Syrup

  1. Pour water into a saucepan and bring to a boil. Add cherry jam to the boiling water and stir. Remove from heat and let cool.

Chocolate icing (ganache)

  1. Place chopped dark chocolate in a medium bowl, add butter, add sugar, pour in cream, stir.
  2. then, place the bowl over a pan of simmering water and combine the ingredients while stirring constantly. Steam until the icing thickens slightly. Finally, cool the finished icing slightly.

Assembly

  1. Soak each cake layer well with cherry syrup, and evenly distribute chocolate buttercream cream on top. Put them on top of eahc other. Place the cake in the refrigerator for 30 minutes.
  2. Pour chocolate icing over the cake and decorate with chocolate truffles and wafer rolls. Place in the refrigerator for at least 2 hours to completely soak.

10 Comments

  1. Hello! Is it possible to beat the whites and yolks together like a sponge cake? Can baking powder be replaced with baking soda? Thank you.

  2. It is written that a one-piece form is needed. Can’t you use a springform pan instead?

    1. Of course you can! Here is just shown an option with three one-piece baking tins. You can even bake in one springform pan and then cut the cake into 3 layers.

  3. The number of ingredients is not AT ALL enough for 3 cake layers. Unfortunately, only 2 thin cakes came out 🙁 it’s a pity

    1. This cake is not very big: the diameter of the cakes is 16 cm. Therefore, you will only need 120 g of flour. If you planned to make a large cake with a diameter of 28-30 cm, then you needed to increase the amount of dough by 2-3 times. Then everything will definitely work out! 😊

  4. I always thought that Prague cake was my favorite, but no, I realized that there is better!!!!! Thank you for this gorgeous cake!))

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