Decadent Chocolate Cherry Layer Cake

I’ve made a lot of cakes in my life — some turned out stunning, some… not so much. But this one, this chocolate cherry cake, is different. It’s not a cake you bake for show or for a party where everyone politely claps.
It’s a cake you make when you feel something.

You know those days when you just want to melt into something rich and beautiful? Maybe you’re a little tired, maybe the week’s been heavy, maybe you just need something that reminds you that there’s still sweetness in the world — that’s what this cake does.

It’s dark and soft, the kind of chocolate that lingers. The cherries aren’t there just to make it pretty they bring this tart, juicy brightness that cuts through the richness in the best way. Together, they’re everything good in one bite a little bitter, a little sweet, a little messy.

I remember the first time I made it. It wasn’t for a birthday or an occasion. I just saw the cherries at the market deep red, a little imperfect and thought, yeah, those need chocolate. That’s how it started. And when it came out of the oven, my kitchen smelled like the inside of a chocolate shop and a summer orchard at the same time.

It’s not a “fancy” cake, even if it looks like one. You don’t need to pipe anything, or stress over the layers being even. If the cream spills out a little, let it. If your cherries stain the whipped cream pink, even better. That’s what makes it feel real — a little wild, a little homemade.

And when you slice into it and see the layers — chocolate, cream, cherry, repeat you’ll probably just stop for a second and smile. Because it’s not perfect, but it’s so alive.

Ingredients

200g dark chocolate

150g butter

200g sugar

4 eggs

150g flour

1 tsp baking powder

50g cocoa powder

300ml whipping cream

1 tsp vanilla extract

400g fresh cherries (pitted)

100g cherry jam

Instructions

1️⃣ Preheat your oven to 180°C (350°F).
Grease two 20cm round pans and line the bottoms with parchment. It’s a small effort that makes all the difference later when you’re trying to get them out cleanly.

2️⃣ Melt the chocolate and butter together.
Do it gently low heat, no rushing. Stir until glossy and smooth.

3️⃣ In another bowl, beat the eggs and sugar until pale and fluffy. When you lift the whisk, it should fall in ribbons. That’s your base of lightness.

4️⃣ Pour in the melted chocolate mixture and fold it in slowly, just enough to blend everything together.

5️⃣ Sift in the flour, cocoa, and baking powder.Fold again. The batter will be thick, rich, and dark like velvet in a bowl.

6️⃣ Divide the batter between your pans and bake for 25–35 minutes. The cakes should spring back when you touch them.
Let them cool completely before touching they’re fragile when warm.

7️⃣ Whip the cream with vanilla until stiff peaks form. This is the soft, sweet cloud that will hold everything together.

8️⃣ Slice the cakes horizontally so you have four thin layers. Don’t stress if they’re uneven — no one’s measuring.

9️⃣ Spread the cherry jam and whipped cream between each layer. Drop a handful of fresh cherries on each one — their juice will seep a little into the cream, and that’s exactly what you want.

🔟 Stack the layers, cover the whole cake with the rest of the cream, and drizzle melted chocolate over the top. Let it flow down the sides. Add a few cherries or a truffle on top if you want — or leave it as is.

Chill for at least 2 hours. It tastes better when it’s had time to rest — like it’s collected itself before the big moment.

Recipe FAQs

1. Can I use canned cherries instead of fresh?
You can, yes. Just make sure you drain them well. Fresh cherries have that little pop of tartness, but canned works fine when it’s not cherry season.

2. My whipped cream always turns runny — what am I doing wrong?
Make sure your cream is cold, and your bowl and whisk are cold too. It’s the simplest trick, but it works every time. And stop beating just as it gets thick — go too far and it turns grainy.

3. Do I have to slice the cake layers?
Nope. If slicing stresses you out, just make it a two-layer cake and pile everything inside. It’ll still taste amazing. Nobody cares how many layers it has when it’s this good.

4. Can I make it ahead of time?
Yes! Actually, it’s better that way. The flavors settle and get deeper after a night in the fridge. Just cover it well so it doesn’t pick up any other smells.

5. What’s the best way to serve it?
Straight from the fridge, with a cup of coffee or a little glass of red wine. Take a forkful, get a bit of cream, a cherry, and chocolate all together — and just sit there. Don’t scroll, don’t rush. Just taste it.

Decadent Chocolate Cherry Layer Cake

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 200 g dark chocolate

• 150 g butter

• 200 g sugar

• 4 eggs

• 150 g flour

• 1 tsp baking powder

• 50 g cocoa powder

• 300 ml whipping cream

• 1 tsp vanilla extract

• 400 g fresh cherries (pitted)

• 100 g cherry jam

Directions

• Preheat your oven to 180°C (350°F).
• Grease two 20cm round pans and line the bottoms with parchment. It’s a small effort that makes all the difference later when you’re trying to get them out cleanly.
• Melt the chocolate and butter together.
• Do it gently — low heat, no rushing. Stir until glossy and smooth. It should smell like pure comfort.
• In another bowl, beat the eggs and sugar until pale and fluffy. When you lift the whisk, it should fall in ribbons. That’s your base of lightness.
• Pour in the melted chocolate mixture and fold it in slowly, just enough to blend everything together.
• Sift in the flour, cocoa, and baking powder.
• Fold again. The batter will be thick, rich, and dark — like velvet in a bowl.
• Divide the batter between your pans and bake for 25–30 minutes. The cakes should spring back when you touch them. Let them cool completely before touching — they’re fragile when warm.
• Whip the cream with vanilla until stiff peaks form. This is the soft, sweet cloud that will hold everything together.
• Slice the cakes horizontally so you have four thin layers. Don’t stress if they’re uneven — no one’s measuring.
• Spread the cherry jam and whipped cream between each layer. Drop a handful of fresh cherries on each one — their juice will seep a little into the cream, and that’s exactly what you want.
• Stack the layers, cover the whole cake with the rest of the cream, and drizzle melted chocolate over the top. Let it flow down the sides. Add a few cherries or a truffle on top if you want — or leave it as is.
• Chill for at least 2 hours. It tastes better when it’s had time to rest — like it’s collected itself before the big moment.