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Chocolate and Cherry Layer Cake recipe

Chocolate and Cherry Layer Cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Chocolate icing

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.

10 people made this

IngredientsMakes: 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

MethodPrep: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. 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 & ratingsAverage global rating:(9)

Reviews in English (8)

by Laura

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

by Kate82

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


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

Recipe Summary

  • ½ cup butter
  • 1 ½ cups white sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • ½ cup unsweetened cocoa powder
  • 1 ¾ cups cake flour
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon salt
  • 1 (21 ounce) can cherry pie filling

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan.

Cream the butter with sugar until light and fluffy. Mix in the eggs and almond extract and beat well. Add the cocoa powder and mix until well combined.

By hand, stir the cake flour, baking soda and salt together. Add flour mixture to the butter mixture and mix until just combined. Stir in the cherry pie filling. Pour the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the middle comes out clean. Cool and frost with Chocolate Buttercream.

Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment.

Break the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl. Carefully fold in the sifted flour and cocoa powder. Turn the mixture into the prepared tins.

Bake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Turn out onto a wire rack to cool and peel off the parchment.

For the filling, drain the jars of cherries, reserving the juice. Chop the cherries roughly into quarters. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Remove from the heat, add the cherries and leave to cool. Refrigerate until quite firm.

For the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Spoon the remaining melted chocolate into 2 separate disposable piping bags.

Draw a credit card size rectangle on a piece of paper and position it vertically. Draw a tree within the rectangle to use as a template. Lay a sheet of non-stick parchment paper over the template. Snip off the tip of the plain chocolate piping bag (start with a very small tip). Pipe 12 (plus a few spare in case they break) chocolate tree shapes onto the non-stick parchment. Leave to harden and set.

When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries. Pipe thin lines of plain chocolate over the white chocolate dipped cherries. Leave to set.

Whip the cream to soft peaks. Divide the cream in half, setting aside one half for the sides and top of the cake.

Cut each sponge into 2 layers using a long sharp knife. Divide the cherry mixture into thirds. Spread one third of the cherry mix over the sliced sponge. Divide one half of the cream into thirds and spread one third over the cherry mix. Top with another sponge layer and continue until you have three layers of cherries and cream. Top with the final sponge layer.

Spread half of the reserved whipped cream around the sides of the cake and cover with the chocolate trees. With the remaining reserved cream, pipe rosettes of cream around the top edge of the cake and decorate with the chocolate dipped cherries.

Recipe Tips

If the chocolate starts to harden while you are piping, seal the tip with a little tape, place the piping bag in a bowl and microwave for a few seconds.

  • PAM® Baking Spray
  • 1 package (15.25 oz each) Duncan Hines® Signature Triple Chocolate Cake Mix
  • 1 Cup water
  • 3 eggs
  • 1/3 Cup vegetable oil
  • 1 can (21 oz each) Duncan Hines® Comstock® Original Country Cherry Pie Filling & Topping
  • 1/4 Teaspoon almond extract
  • 1 package (8 oz each) frozen whipped topping, thawed
  • sliced almonds, for garnish

Spray two 8-inch round cake pans with baking spray.

Prepare, bake and cool cake according to package directions for 8-inch cakes.

Combine cherry pie filling and almond extract in small bowl.

To assemble, place 1 cake layer on serving plate.

Spread with 1 cup whipped topping, then half the cherry pie filling mixture.

Three Layer Chocolate Cherry Mousse Cake

Whats better than a layer of chocolate? Three layers of chocolate! Try this Three Layer Chocolate Cherry Mousse Cake and it will fulfill all your chocolate fantasies.

If you ask my husband, who I bake for every week, “what’s the best desserts she’s ever made,” he’d say a Three Layer Chocolate Mousse Cake. I have to agree.

I don’t make it very often, as it’s so easy to eat the entire cake, all by ourselves. My husband wont let me share it with anyone else, and I don’t blame him.

This decadent flourless chocolate cake which is topped with the best chocolate mousse I’ve ever tasted, and a slightly sweet, yet rich and creamy, white chocolate mousse layer, is hard to part with.

This winter has been dreary, and although I’ve been baking like a mad woman for Valentine’s Day, I thought it was time to break out the heart shaped springform pan and make my husband his favorite dessert. I can hardly believe that the last time I made a version of this cake was three years ago.

My Chocolate Raspberry Mousse Cake was one of the very first recipes I shared on this blog, and it has been one of my most popular posts.

It was about time I made it again.

This time I decided it would be fun to toss some Maraschino cherries into the white chocolate mousse to add some color, flavor and texture. I may have gone a bit overboard. I was one of those kids who could sit with jar filled with brightly colored cherries and devour the whole thing. My husband was not. He thought I added too many.

If you make this cake, you can decide just how many flecks of red you want in your cake. You may not be a fan of Maraschino cherries at all. In that case, you can swap them out for bing cherries. I may just try that next time. I’m sure there will be a next time, and for my husband that can’t come soon enough.

*I’m going to give you the full recipe for this cake, but you can find the step-by-step pictures for the first two layers on my Chocolate Raspberry Mousse Cake post.

Hy-Vee Recipes and Ideas

This Italian cake starts with a layer of chocolate cake batter and a layer of sweetened ricotta-mascarpone cheese. While the cake bakes, the ricotta layer falls to the bottom while the chocolate cake rises to the top creating a layered and swirled effect.

Recipe Tags

Servings and Ingredients


Things To Grab

  • 9x13-inch baking pan
  • Hy-Vee nonstick cooking spray
  • Electric mixer
  • 2 medium bowls
  • Wooden toothpick
  • Wire cooling rack
  • Large bowl


Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray set aside.

Make Chocolate Cake Layer: Using an electric mixer, beat cake mix, water, vegetable oil, and eggs in a medium bowl on low speed until combined. Beat at medium speed for 2 to 3 minutes or until smooth. Pour batter into prepared 9x13-inch baking pan set aside.

Make Ricotta-Mascarpone Layer: Beat together ricotta, mascarpone, eggs, sugar, and vanilla in another medium bowl until well combined. Gently and evenly spoon ricotta mixture over cake batter.

Bake 45 to 55 minutes or until the chocolate layer has risen to the top of the pan and a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire cooling rack.

Make Cherry Whipped Topping: In a large bowl, fold together whipped topping and maraschino cherry syrup until well combined. Spoon over cooled cake and spread into an even layer.

Chocolate Cherry & Coconut Layer Cake

Last week marked three years of The Brick Kitchen. Three years! Sure doesn’t feel like it. It started as a small thing and graduated into a medium hobby and now, at least to me, it feels like a decent piece of my life. And it was only on the back of a minor disappointment that it even occurred at all. I had just missed out on a position at the university college I stayed at, and whinged to a friend that next year I would be SO BORED with just lectures to fill my time. “You should start a food blog!” was the response. So that was that. Said friend later became one of my housemates in Melbourne, so it at least procured her a steady supply of baking!

It’s taught me more that I could have conceived at that stage, and not just from the writing/photography/website skillset. Here are four points that come to mind:

1. Don’t sweat the small stuff. Sometimes people won’t like what you do (ignore them), sometimes recipes refuse to work out, sometimes a photoshoot turns to crap, sometimes you get sick at the worst moment, sometimes (most of the time) you simply overshoot and don’t find enough hours in the day to get through that to-do list. It’s fine. Keep those high expectations but accept that not everything is always going to go your way. Breathe. Get some sleep. Tomorrow is always a new day!

2. It’s SO HARD not to compare yourself to everyone else (’s instagram feeds). Social media has made the world a much smaller place – it’s built wonderful communities, but also puts us into other people’s pockets every time we switch on a device (the very polished, pretty, most perfect pockets of those lives, I should add). With that in your face, it’s near impossible not to wish you could do X like that or that you aren’t as good at X as someone else [insert whatever you look at: photograph, organise, design, travel, LIVE, be as thin/pretty/friendly/funny as…]. Just because their life looks like the pages of a magazine doesn’t mean it is, or that it’s any more fulfilling than yours. I’m trying to switch off more – I’m starting to find that scrolling through what should be inspiration too often means it ceases to be inspiration, and becomes a fairly negative distraction.

3. Goals are not the be all and end all. Can I admit I still have no idea what I want to do? It’s a bit scary. I have no concept of the finish line right now. But as long as you find things you enjoy, put in the mileage for things that seem worth it, persist and improve – I’m sure you don’t need a spreadsheet mapping out quarterly goals for your 10 year life plan (if that’s your thing, go for it – it just isn’t mine yet!).

4. A few keys to energy balance while creating and loving food constantly (this remains a work in progress): surrounding yourself with family and friends who will help you consume it, moving your body every day, choosing your sweets wisely, baking cakes for occasions (my friends/family are very used to that slice that has already been cut and photographed!). I love butter and sugar, but when I eat them it has to be worth it – e.g. an Alison Roman salted butter chocolate chunk shortbread cookie vs a random store bought biscuit in the cupboard. Maybe some would say I’m a food snob, but I’ll own that if it means I can make my cake and eat it too. Don’t stress about it or let it consume you. It comes back to Michael Pollan’s infamous food rules – eat food. not too much. mostly plants.

Most of all, thank you for being here along for the ride! Let me introduce you to this celebratory chocolate, coconut & cherry layer cake. It’s a solid 10, ok? Three layers of my GO-TO chocolate cake – dark, dense and rich but also very easy. The secret is lots of dutch process cocoa, tangy buttermilk, oil instead of butter and espresso to amp up that chocolate flavour. It’s sandwiched by Thalia Ho’s chocolate frosting – the best I’ve ever tried. No sickly sweet buttercream around here! And the best bit? A sticky, syrupy balsamic cherry compote infusing every bite. Enjoy!

For the Chocolate Cake and Cherry Syrup

  • 5 tbsp. unsalted butter, melted and cooled, plus more for pan
  • 1 cup flour, plus more for pan
  • 1 1 ⁄2 cups sugar
  • 6 eggs
  • 3 ⁄4 cup cornstarch
  • 1 ⁄4 cup Dutch-processed cocoa powder
  • 1 tsp. kosher salt
  • 14 oz. (2 cups) jarred or canned sour cherries, drained, reserving 1/2 cup cherry juice from jar, plus 12 cherries, to garnish
  • 1 ⁄2 cup kirsch (cherry brandy)

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How to make Chocolate Cherry Dump Cake:

  1. Spread the cherry pie filling in the bottom of a 9吉-inch pyrex pan.
  2. Sprinkle dry cake mix evenly on top.
  3. Pour melted butter evenly over the top of the cake mix.
  4. Bake, and watch it magically come together into a cake!

Once baked, you’ll have a delicious buttery chocolate layer over bubbling hot cherries.

Scoop individual servings, and enjoy! It’s kind of like a cherry chocolate cobbler.

I highly suggest topping warm servings of this Chocolate Cherry Dump Cake with ice cream or freshly whipped cream. It’s delicious. Enjoy!