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Shilpa

Chocolate Cherry Layer Cake

5 from 1 vote
A rich and fluffy chocolate cherry layer cake made with Dutch cocoa, homemade cherry compote, and cherry buttercream, topped with ganache.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling time 1 hour
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

Cherry Compote
  • 300 g cherries
  • 60 g sugar 1/4 cup + 1 tbsp
  • 30 ml water 2 tbsp
  • ½ tsp lemon juice
Chocolate Cake
  • 150 g Milk (room temperature) 2/3 cup
  • 46 g vegetable oil ¼ cup
  • 2 eggs room temp
  • 250 g sugar 1¼cups
  • 1 tsp vanilla essence
  • 170 g all-purpose flour 1⅓ cups
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1/8 tsp salt
  • 36 g Cocoa powder (dutch-processed) ⅓ cup
  • 150 g hot water ⅔ cup
Swiss Meringue Buttercream
  • 123 g egg whites approx 4 eggs
  • 185 g sugar 3/4 cup + 2 tbsp
  • ½ tsp vanilla essence
  • 246 g Unsalted Butter (softened) 1 cup + 1 tbsp
  • remaining cherry compote
  • optional red or pink food coloring
Ganache Drip
  • 30 g Dark chocolate (chopped) 2 tbsp
  • 10 ml milk 2 tsp
  • 5 g Butter (room temperature, unsalted) 1 tsp

Method
 

Cook the Cherry Compote
  1. In a saucepan, combine pitted cherries, sugar, and water.
  2. Cook on medium heat, stirring occasionally, until the cherries soften and the liquid reduces. Add lemon juice, cook a few more seconds, then set aside to cool.
Chocolate Cake Batter
  1. In a bowl, whisk milk, vegetable oil, eggs, sugar, and vanilla.
  2. Sift in flour, baking powder, baking soda, and salt.
  3. In a separate bowl, mix cocoa powder with hot water. Add to the batter and whisk until smooth.
Bake
  1. Divide the batter into two greased and lined 15cm/6-inch round pans. Bake in a preheated oven at 180°C (350°F) for 30–35 minutes or until a skewer comes out clean. Cool for 10 minutes in the pan, then unmould and cool fully on a wire rack.
Make Swiss Meringue Buttercream
  1. In a heatproof bowl, add egg whites, sugar, and vanilla.
  2. Set over simmering water (don’t let the bowl touch the water) and whisk until the mixture is hot and no longer gritty, or reaches 66–70°C.
  3. Remove from heat and beat until stiff peaks form and the mixture is cool.
  4. Gradually add softened butter, beating until silky smooth.
Layer & Crumb Coat
  1. Level the cakes and cut each horizontally for four layers. Spread cherry compote and buttercream between layers. Place the top layer and crumb coat the cake. Chill for 20 minutes.
Final Frosting & Decoration
  1. Mix the remaining compote into leftover buttercream. Add a touch of red/pink color if desired.
  2. Frost the whole cake.
  3. For the ganache, melt dark chocolate with milk and butter. Let it cool slightly, then drizzle over the cake edges.
  4. Decorate with piped buttercream and fresh cherries. Chill again for 20 minutes before slicing.

Notes

Storage:
Room temperature- 1 day
Fridge- 4-5 days
Freezer- 1 month
Cherry compote- can be stored in fridge for 2-3 days