Cherry-Filled Sponge Cake with Chocolate Ganache
Soft sponge cake filled with thickened cherries and topped with dark chocolate glaze.
This cherry dessert is a layered sponge cake filled with thickened cherries and finished with chocolate glaze; despite the source URL’s “dumplings” wording, its actual method describes cake layers, not dumplings. Pit fresh cherries or thaw frozen ones and drain excess juice before thickening. Cool the sponge fully before splitting it, then chill the assembled cake so the filling stays in place when sliced. Place cherries and filling sugar in a saucepan. Simmer until juicy. Mix cornstarch with 1 tablespoon cold water, stir into cherries and cook until thick. Cool completely. Heat oven to 180°C (350°F). Grease and line a 23-cm round tin. Beat eggs and sugar until pale. Whisk in milk and oil. Whisk flour, baking powder and salt, then fold into egg mixture.
Recipe card
Cherry-Filled Sponge Cake with Chocolate Ganache
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Cook cherry filling
Place cherries and filling sugar in a saucepan. Simmer until juicy. Mix cornstarch with 1 tablespoon cold water, stir into cherries and cook until thick. Cool completely.
Bake sponge
Heat oven to 180°C (350°F). Grease and line a 23-cm round tin. Beat eggs and sugar until pale. Whisk in milk and oil.
Add dry ingredients
Whisk flour, baking powder and salt, then fold into egg mixture.
Bake and cool
Bake 30 to 35 minutes until a skewer comes out clean. Cool completely, then split horizontally into two layers.
Fill cake
Spread cooled cherry filling on the lower layer and replace the top. Chill 30 minutes.
Glaze
Warm cream until steaming, pour over chopped chocolate and rest 2 minutes. Stir smooth and spread over cake. Chill until set.
How to tell when it is ready
Warm cream until steaming, pour over chopped chocolate and rest 2 minutes. Stir smooth and spread over cake. Chill until set.
Tips
- Place cherries and filling sugar in a saucepan.
- Heat oven to 180°C (350°F).
- Whisk flour, baking powder and salt, then fold into egg mixture.
- Bake 30 to 35 minutes until a skewer comes out clean.
Troubleshooting
- If filling is loose, cook it longer before cooling.
- If sponge cracks when splitting, chill it briefly and use a long serrated knife.
Substitutions
- Use cornstarch or potato starch for the filling.
- Use dairy-free cream and chocolate.
Variations
- Add a little almond extract to the cherry filling.
- Use white chocolate glaze.
Serving suggestions
- Serve with coffee.
- Add a spoon of whipped cream.
- Garnish with fresh cherries.
- Cut with a warm, clean knife.
Make ahead
Prepare components ahead and store safely. Refrigerate covered for up to 4 days.
Storage
Refrigerate covered for up to 4 days.
Food safety
Cool filling promptly and refrigerate the finished cake within 2 hours.
Frequently asked questions
Can I use frozen cherries?
Yes. Thaw, drain excess juice and simmer the fruit until the filling thickens.
How should I store cherry-filled sponge cake with chocolate glaze?
Refrigerate covered for up to 4 days.
Serve with coffee. Refrigerate covered for up to 4 days.
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